Ginger-Orange Beef Pita Sandwiches

Love sandwiches? Spoon beef, onion, bell pepper and jicama slow cooked with an orange twist, into pita breads for a hearty yet easy dinner.

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Servings 6

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ingredients 11
Prep Time 25 min
Total Time 4 hr 50 min

Ingredients

1: pound beef boneless round steak

1: medium red onion, cut into eighths

1: medium orange bell pepper, cut into 1-inch pieces (1 1/2 cups)

1: medium jicama, peeled and cut into julienne strips (1 1/2 cups)

1: tablespoon grated orange peel

1/3: cup orange juice

1: teaspoon finely chopped gingerroot

1/2: teaspoon salt

1: package (6 ounces) frozen snap pea pods, thawed

3: pita breads (6 inches in diameter), cut in half to form pockets

: Chutney, if desired

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Directions

1 Trim excess fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.
2 Place beef, onion, bell pepper and jicama in 3 1/2- to 6-quart slow cooker. Mix orange peel, orange juice, gingerroot and salt; pour over beef and vegetables.
3 Cover and cook on low heat setting 4 to 6 hours or until beef is tender.
4 Stir in snap pea pods. Cover and cook on low heat setting about 15 minutes or until pea pods are crisp-tender.
5 Spoon beef mixture into pita breads. Serve with Golden Fruit Chutney.

EXPERT TIPS

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Expert Tips

To peel or not to peel gingerroot-that is the question. The great thing is, you can do either! Plus, if you would rather not spend the extra couple of minutes finely chopping the gingerroot, use a grater instead. Grate against the fibrous strings on the narrow ends of the gingerroot instead of the wider flat side. You can also see the fibers when you slice off a piece of gingerroot.

This gingery beef mixture makes a fabulous sandwich, and it also makes a fabulous dinner when served with hot cooked basmati or jasmine rice and chutney. Finish the dinner with a cup of steaming tea and a bowl of coconut pudding.