| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Lime juice |
| 2 |
ts |
Pooms olive oil |
| 4 |
|
Cloves garlic; minced |
| 1 1/2 |
ts |
Pooms; ground cumin |
| 1 1/2 |
|
Pounds; frozen flank steak, trimmed of fat |
| 2 |
|
Cups; frozen chopped sweet red peppers |
| 1 |
c |
Frozen chopped green peppers |
| 2 |
c |
Frozen chopped onions |
| 1 |
c |
Nonfat plain yogurt |
| 1/2 |
md |
Cucumber; peeled and grated |
| 1/4 |
ts |
Salt |
| 6 |
|
Frozen pita bread rounds; (6" diameter) |
INSTRUCTIONS
In a shallow nonmetal dish, combine the lime juice, oil, garlic, and I
teaspoon of the cumin. Mix well. With a serrated knife, slice the steak
against the grain into thin strips. Add to the dish and mix well. Cover and
refrigerate for 1 hour, stirring occasionally.
Coat a 10" no-stick skillet with no-stick spray and place over medium-high
heat until hot. Add the red peppers, green peppers, and onions. Cook,
stirring, for 5 minutes, or until soft but not browned. Add the steak and
marinade. Cook, stirring, for 8 minutes, or until the steak is lightly
browned and no longer pink in the center. Check by inserting the tip of a
sharp knife into 1 strip.
In a small bowl, combine the yogurt, cucumber, salt, and the remaining 1/2
teaspoon curmin. Mix well.
Warm the pitas in the microwave on high power for 1 to 2 minutes.
Spoon the steak mixture onto the top of the whole pitas. Top with the
yogurt sauce and roll up.
NOTES : Notes: Cut the flank steak into strips while it's frozen, then let
it thaw right in the lime marinade.
Recipe by: Prevention's Freezer Cookbook - From the freezer
Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by
MM_Buster v2.0l.
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