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STIR-FRIED
BEEF IN A SYRIAN POCKET
Prep Time: 5
Minutes
Cook Time: 15
Minutes
Ready
in: 20 Minutes
Makes 4 servings
Ingredients:
1 1/2 lbs, Haverhill Beef Eye Round Sandwich Steak
2 tsp. olive oil
1 medium onion, halved, thinly sliced
1 tsp. olive oil
2 cloves garlic, crushed
1 tsp. dried oregano, crushed
1/4 tsp. salt
1/8 tsp. pepper
4 Syrian pocket breads, halved crosswise, warmed
2 small tomatoes, thinly sliced
1/2 cup prepared ranch dressing
Directions:
1. Stack the Eye Round Sandwich Steak; cut lengthwise in half,
then crosswise into 1-inch-wide strips. Set aside.
2. In a large nonstick skillet,
heat 2 tsp. of olive oil over medium-high heat until hot. Add
onion. Stir-fry 3 to 4 minutes. Remove from skillet.
3. In the same skillet, heat
1 tsp. of olive oil until hot. Stir-fry the beef, garlic and
oregano in 2 batches, 1 to 2 minutes each, or until outside surface
of beef is no longer pink. (Do not overcook.) Return beef mixture
to skillet. Season with salt and pepper. Stir in onion; heat
through.
4. Fill the Syrian Bread pockets
with equal amounts of tomatoes and beef mixture. Drizzle with
the ranch dressing. |
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