Prep 10 mins
Cook 15 mins
This is a tasty under 30 minute meal perfect for a busy day and made with ingredients usually on hand. The recipe serves the meat mixture in pitas, but flour tortillas or lettuce wraps would be a good choice too. The recipe is from Family Circle magazine.
- 1 lb lean ground beef
- 2 red bell peppers, seeded and thinly sliced
- 2 tablespoons fresh ginger, minced
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes (or less according to your taste)
- 1⁄2 cup cilantro
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 lime, juice of
- 2 green onions, sliced thin including green tops to garnish
- 4 pita pockets, whole
- romaine lettuce leaf
- Crumble beef into large nonstick skillet and cook over medium heat. Stir occasionally until browned, about 5-6 minutes. Drain well.
- Add peppers, ginger, garlic, and red pepper flakes to skillet. Cook until peppers are crisp tender.
- Whisk together in a small bowl peanut butter, cilantro, soy sauce, lime juice, and sesame oil. Stir into beef and pepper mixture.
- Cut pitas in half and line with lettuce leave. Fill each with about 1/2 cup of the meat mixture. Sprinkle with green onions and serve.
Very easy (but lots of slicing!) and very satisfying. This recipe has one foot in Europe and one in Southeast Asia, but the combination works. Specifying Romaine lettuce struck me as culturally out of place, but I would not change it: the distinctive flavor of Romaine was one of the important notes in the whole mix. You can even wrap some of the meat mixture in a lettuce leaf and eat that, taco-style, without the pita! We loved it. Made for ZWT9 Family Picks.
This was very good and oh-so-easy to make! I ate it with some thai noodles (recipe #4131220) and it was delicious! Made for ZWT9.
Great flavorful recipe! I left out the onions and cilantro, otherwise made as directed. Loved the lime in the peanut sauce and the crushed red pepper - great flavor combination. Great in a pita and as a lettuce wrap - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2013