Beef Pitas with Yogurt Sauce

Recipe adapted from the Taste of Home-Busy Family Favorites

Ingredients: PITAS
2 tsp. Dried Oregano
1 tsp. Dried Rosemary
1 tsp. Salt
1/2 tsp. Pepper
2 lbs. Beef Top Sirloin Steak, cut into thin strips
1 large Sweet Onion, sliced
8 tsp. Olive oil
8 Pita Breads

Ingredients:  SAUCE
2 cups (16 ounces) Whole Plain Yogurt
1/4 cup dried parsley
1 garlic clove, minced
1/4 tsp Salt

Assembly:
For Pita's, place all ingredients in a gallon size Ziploc freezer bag and shake to mix.  Let air out of bag and place in freezer.

For Sauce, place all ingredients in a bowl to mix.  Pour into Quart size Ziploc freezer bag, and place in freezer.

Serving Day:
Thaw all bags.  Place meat mixture in a nonstick skillet and cook on medium low, until beef is no longer pink. 

Serve beef mixture on warmed pita's with yogurt sauce.  You may also add lettuce and tomato, optional.  Leftover Sauce may be used to dip with pita chips.


Yield:  8 servings.

Wok Charred Beef with Noodles by Jake

Ingredients:

• 1 lb sirloin tips
• 1-1.5 cup of onions
• 1.5 tablespoons canola oil
• 1 cup red cabbage
• 1 cup carrots  (you can substitute to the vegetables of your choice)
•  2 garlic cloves
•  1 tbs rice vinegar
•  3 tablespoons of soy sauce
•  Knob of fresh ginger
•  Noodles of choice (6-8 oz)  (Ramen, rice noodles, udon, chow mein)

Assembly:

Combine 2 finely minced garlic cloves, 1 tbs rice vinegar, 3 tbs of soy sauce, 1 tbs of canola oil, 2 tsp grated ginger, into a bowl. Slice the beef tips very thin and pour half of the marinade over the beef. Sit it aside and cook the noodles.

Follow the instructions to whatever noodles you pick but usually Asian noodles cook in under 6 minutes. Once your noodles are finished, rinse them with cold water and set aside.

Turn your stove top burner on high and pour ½ tbs of oil into the pan. Once it is hot, carefully put the marinated meat in the wok/skillet and sear it for one minute. After the meat is cooked pour it in a bowl and set aside. Saute’ the onions, carrots, red cabbage or whatever vegetables you pick for 30 seconds and then add the meat back in. Pour the rest of the marinade over the meat and put the noodles in the wok/skillet to warm up.

Serving Day:

Take out the noodles and place in a boiling pot of water for 2 minutes. Drain the water and set the noodles aside. Pull the vegetables out of the bag and turn your stove top burner to high. Put 1/2 to 1 tbs of oil into the wok/skillet. Once it is heated up sauté the vegetables for 30-45 secs. Add the beef in and sauté it for 30 sec - 1 minute. Add the noodles and turn off the heat.

Serve and enjoy!