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.
