Thai Beef Pitas

"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."
 
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photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by twissis photo by twissis
photo by Baby Kato photo by Baby Kato
photo by Lavender Lynn photo by Lavender Lynn
photo by Marcasite Queen photo by Marcasite Queen
Ready In:
25mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. We enjoyed this lovely recipe for dinner tonight, along with noodles and soup. It was very very tasty and best of all it was quick and easy to make. Loved all the flavors and textures in this wonderful treat, they blended together perfectly. I made this recipe exactly as written and I would not change a thing. Thank you for sharing Susie. For CQ3 - Thailand and Indonesia.
     
  2. Will make this again! Something different and quick to fix for dinner. Everyone in my family gobbled this up including the boys who don't eat red bell peppers. Don't sub the red peppers, by the way. They're a wonderful addition for color, taste, and nutrition, with just the right amount of sweetness. I used extra fresh minced ginger and garlic. Honestly, I wasnt sure I'd like ground beef instead of something like flank steak, but it was very good. Thanks for sharing the recipe!
     
  3. What a great combo! I agree that these would be yummy inside all three formats - pitas, tortillas or lettuce wraps. We used a little less sesame oil and pepper flakes. Loved all these flavors and ingredients together!
     
  4. Made as written for the Indonesian Spice Challenge of CQ#3 - This & 1 other recipe during the CQ have been the 1st times both Siggi & I have eaten Indonesian food. You were so right in your intro -- This is a tasty quick-fix & I didn't have to buy a thing to make it. I opted to use torilllas since you offered a choice & I "super-sized" 4 servings into 3 so we could have a hearty dinner meal to use 2 of them & then lunch tomorrow sharing the last one. Altho not my intent, I added a crunchy element because Siggi bought crunchy-style peanut butter at the store. I'm the one w/the more adventurous palate & I worried that Siggi might not care for this, but it was wasted worry. He inhaled it! Thx for sharing your recipe w/the Quest.
     
  5. 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.
     
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Tweaks

  1. Will make this again! Something different and quick to fix for dinner. Everyone in my family gobbled this up including the boys who don't eat red bell peppers. Don't sub the red peppers, by the way. They're a wonderful addition for color, taste, and nutrition, with just the right amount of sweetness. I used extra fresh minced ginger and garlic. Honestly, I wasnt sure I'd like ground beef instead of something like flank steak, but it was very good. Thanks for sharing the recipe!
     
  2. I thought this was really good, but DH and DS didn't like the peanut butter. I only put in 1 T of PB because I thought that would happen. I also used thin strips of leftover steak instead of ground beef and matchstick-size carrots instead of peppers. No one here likes peppers. Served on tortillas. Next time - no PB.
     
  3. It's been a while I wanted to try this recipe. I was reticent to try peanut butter in it but it has a nice taste. I used italian parsley instead of cilantro. This is very good and I'll do it again cause it's so easy and a great meal. It could be great also with rice. Thanks Susie :) Made for the Zwizzle Chicks of ZWT
     
  4. I made this for the first time tonight and my husband and I loved it! I had to sub ginger paste instead of fresh and canola oil instead of sesame. I think the fresh cilantro and green onions were so flavorful that all together, it still tasted so good. My husband wants this once a week!
     
  5. Very good and I will make it again. I used 1 tsp of Red Thai Curry Paste instead of the pepper flakes and instead of 2 Tbsp of Soya Sauce I used 1 Tbsp of Soya Sauce and Fish Sauce. I didn't cook the peppers with the meat. I left them raw and placed them in the pita pocket with the lettuce and onion.
     

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