Garlic Beef In Pita Bread With Cool Yogurt Sauce
|Yogurt sauce||1 Cup (16 tbs) (Cool, Adjust Quantity As Needed)|
|Garlic||6 Clove (30 gm), minced / pressed|
|Reduced sodium soy sauce||45 Milliliter (3 Tablespoon)|
|Sugar||1 1⁄2 Teaspoon|
|Crushed red pepper flakes||1⁄8 Teaspoon|
|Lean boneless top sirloin steak||1 Pound, trimmed of fat and cut across the grain into 1/8 by 2 inch strips (455 Gram / About 1 Inch Thick)|
|Vegetable oil||1 Teaspoon|
|Cornstarch||1 Teaspoon, blended with 1 teaspoon cold water|
|Cold water||1 Teaspoon, blended with 1 teaspoon cold water|
|Mixed salad greens||6 Ounce, rinsed and crisped (6 Cups / 170 Gram)|
|6 inch pita bread||4|
1. Prepare Cool Yogurt Sauce and set aside.
2. In a large bowl, stir together garlic, soy sauce, sugar, and red pepper flakes. Add steak and stir to coat. Set aside; stir occasionally. Trim and discard ends of onions; then cut onions into 1-inch (2.5-cm) lengths and sliver each piece lengthwise. Set aside.
3. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, lift meat from marinade and drain briefly (reserve marinade). Add meat to pan and stir-fry until done to your liking; cut to test (2 to 3 minutes for rare). With a slotted spoon, transfer meat to a bowl; keep warm.
4. Stir cornstarch mixture well; pour into pan along with reserved marinade and any meat juices that have accumulated in bowl. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes). Remove pan from heat and stir in meat and onions.