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.
