6 hrs 25 mins
You can grate or chop the gingerroot, and you can either choose to peel or not to peel it. This is also ggod served with Basmati rice.
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Units: US | Metric
- 1 lb boneless beef round steak
- 1 medium red onion, cut into eighths
- 1 medium orange bell pepper, cut into 1-inch pieces
- 1 medium jicama, peeled and julienned
- 1 tablespoon grated orange peel
- 1/3 cup orange juice
- 1 teaspoon finely chopped gingerroot
- 1/2 teaspoon salt
- 1 (6 ounce) package frozen snap pea pods, thawed
- chutney, if desired
- 1trim excess fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.
- 2Place beef, onion, bell pepper, and jicama in 3 1/2 to 6 quart slow cooker. Mix orange peel, orange juice, gingerrroot and salt; pour over beef and vegetables.
- 3Cover and cook on ,ow heat 4-6 hours or until beef is tender.
- 4Stir in snap pea pods. Cover and cook on low heat about 15 minutes or until pea pods are crisp-tender.
- 5Spoon mixture into pita breads. Serve with Chutney.
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Nutritional Facts for Ginger-Orange Beef Pita Sandwiches
Serving Size: 1 (267 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 238.8
- Calories from Fat 102
- Total Fat 11.3 g
- Saturated Fat 4.3 g
- Cholesterol 48.3 mg
- Sodium 242.0 mg
- Total Carbohydrate 16.6 g
- Dietary Fiber 6.9 g
- Sugars 5.9 g
- Protein 17.2 g