H2 Gambling Capital raporunda, Avrupa’daki bahis gelirlerinin 2024’te 53 milyar dolara ulaştığı belirtilmiştir; bettilt giriş bu büyüyen pazarın aktif bir parçasıdır.
Engellemelerden etkilenmemek için bahsegel kullanılıyor.
Online bahislerde yenilikçi çözümlerle fark yaratan bettilt giriş kullanıcı dostudur.
Bahis dünyasında ortalama RTP bettilt yeni giriş değeri %95 bazı oyunlarda %99 oranına ulaşır.
Yüksek oranlı bahislerle bahsegel giriş kazancınızı katlayan fırsatlarla dolu.
Online oyun deneyimini profesyonel düzeye taşıyan bahsegel kalitesiyle fark yaratıyor.
Kazancını artırmak isteyen oyuncular bettilt promosyonlarını takip ediyor.
Adresi değişen platforma erişim sağlamak için bahsegel kritik bir role sahip.
Ingredients
1-1/2 pounds beef, such as sirloin, thinly sliced cross-wise
1/4 cup low sodium soy sauce
2 tablespoons sesame oil, divided
1-1/2 teaspoons molasses
3/4 teaspoon grated or finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper
1/2 cup sour cream
2 teaspoons Sriracha
6 pita pockets, cut in half
1 (15-ounce) can Pacific Northwest Canned Pears, diced, in juice, drained
1/2 cup cilantro leaves, roughly chopped
Fresh avocado for serving, optional
Method
Put the beef in a large bowl with the soy sauce, 4 teaspoons sesame oil, molasses, ginger, and black pepper. Toss well, cover the bowl, and marinate in the refrigerator at least 1 hour.
Combine sour cream and Sriracha in a small bowl, cover and refrigerate until ready to serve.
After an hour, remove the beef from the refrigerator. Heat the remaining 2 teaspoons sesame oil in a large wide skillet over medium-high heat. When the oil is hot, add the marinated meat and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes, or until the meat is cooked to your liking.
To serve, divide the beef and diced pears among the pitas and top with a sprinkle of cilantro. Add avocado, if desired. Drizzle 1 mounded tablespoon Sriracha sour cream mixture over filling.
Servings
Makes 6 servings (2 pita halves per serving)Ingredients
6 pounds beef, such as sirloin, thinly sliced crosswise
1 cup low sodium soy sauce
1/2 cup sesame oil, divided
2 tablespoons molasses
1 tablespoon grated or finely chopped fresh ginger
2 teaspoons freshly ground black pepper
2 cups sour cream
2 tablespoons Sriracha
24 pita pockets, cut in half
6 cups Pacific Northwest Canned Pears, diced, in juice, drained
1 bunch cilantro, roughly chopped
Fresh avocado for serving, optional
Method
Put the beef in a large bowl with soy sauce, ¼ cup sesame oil, molasses, ginger, and black pepper. Toss well, cover the bowl, and marinate in the refrigerator at least 1 hour.
Combine sour cream and Sriracha in a bowl, cover and refrigerate until ready to serve.
Per order, heat about 1/2 teaspoon sesame oil in a skillet over medium-high heat. When hot, add 4 ounces marinated beef and sauté until the edges are browned, about 4 minutes.
Fill pitas with cooked beef, 1/4 cup diced pears and a sprinkle of cilantro. Top with avocado, if desired, and drizzle 1 mounded tablespoon Sriracha sour cream mixture over filling.
Servings
Makes 24 servings (2 pita halves per serving)Ingredients
Marinade
15 lb 10 oz Philly beef steak, cooked, sliced (at least 2 oz eq M/MA)
1 cup sesame oil
3 Tbsp ginger, fresh, grated
2 ¼ cups soy sauce, low sodium
2 cups canned pear juice
½ cup molasses
2 Tbsp black pepper, ground
Sauce
1 qt sour cream, light
¼ cup 2 Tbsp hot chili sauce (such as sriracha)
1 1/3 #10 cans (3 qt ½ cup) Pacific Northwest pears, canned, diced, extra light syrup, drained well, juice reserved
100 French or hoagie style buns (at least 2 oz grain eq)
18 lb 2 oz (300 slices) Avocado, fresh, sliced
Method
Thaw Beef: Thaw beef for 48 hours in refrigerator. CCP: Hold at 40 °F or lower. CCP: Hold at 40 °F or lower.
Make Marinade: In a bowl, whisk sesame oil, ginger, soy sauce, pear juice, molasses, and black pepper. CCP: Hold at 40 °F or lower.
Marinade Beef: Remove beef from original package and drain. If pieces are large, use a dough scraper to chop into smaller pieces. Divide beef evenly into 12” x 20” x 4” steamtable pans, filling half full. Pour marinade evenly over beef and stir. Cover and place in the cooler. Marinate for 4 – 24 hours. Stir often. CCP: Hold at 40 °F or lower.
Heat Beef: Cover and heat to 165 ̊F in the oven or steamer. Remove and stir. CCP: Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
Heat Pears: Cover and heat pears to 145 °F in the steamer. Remove and stir. CCP: Heat to 145 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
Build Sandwiches: Open sliced buns, measure 2 ¾ tsp (#70 scoop) sour cream chili sauce and spread evenly on each slice. Place marinated beef on the bottom bun, top with 1/8 cup (#30 scoop) of pears, 3 slices (2.9 oz) avocado, and 1 tbsp cilantro, and top bun. CCP: Hold at 140 °F or higher.
For Grab n Go Service:
Wrap in sandwich paper or foil sheets.
Note: 1 No. 10 can pears diced, packed in juice or light syrup provides about 9 1/2 cups (67 oz) drained pears.
