Spiced Beef and Onion Pitas with Parsley Sauce

Name: Spiced Beef and Onion Pitas with Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches); 2 tablespoons cider vinegar; 2 tablespoons water; 1 tablespoon chopped shallot; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 4 (6-inch) pita loaves with pockets; 1/4 cup olive oil or vegetable oil; 1 pound white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges; 3/4 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pound sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks, cut into 1/3-inch-wide strips

Servings: persons

3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches)
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon chopped shallot
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 (6-inch) pita loaves with pockets
1/4 cup olive oil or vegetable oil
1 pound white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks, cut into 1/3-inch-wide strips

1
Puree all sauce ingredients in a blender until smooth.
2
Toast pitas on rack of a gas burner over high heat, turning with tongs, until heated through but still pliable (pitas may puff), about 1 minute, then wrap in foil to keep warm.
3
(Alternatively, wrap untoasted pitas in foil and warm in a preheated 300F oven or toaster oven.)
4
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes.
5
Transfer to a large plate.
6
Saute remaining onions in 1 tablespoon oil in same manner and transfer to plate (reserve skillet).
7
Stir together coriander, cumin, salt, and pepper in a bowl.
8
Pat beef dry and toss with spices.
9
Heat 1 tablespoon oil in skillet over moderately high heat, then saute half of beef, stirring, until browned but still pink inside, 1 to 1 1/2 minutes.
10
Transfer beef to plate with onions, then saute remaining beef in remaining tablespoon oil in same manner.
11
Halve pitas and fill with beef and onions.
12
Serve sauce on the side.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches), 2 tablespoons cider vinegar, 2 tablespoons water, 1 tablespoon chopped shallot, and more.

Yes, Spiced Beef and Onion Pitas with Parsley Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!