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Ingredients:
| 1 | kg | MONTEREY BEEF SUKIYAKI CUT |
| 1/4 | cup | cooking oil |
| 1 | head (300 g) | curly lettuce leaves, washed and torn into pieces |
| 10 | pc | pita pockets |
| 1/3 | cup | soy sauce |
| 1 | tbsp | sesame oil |
| 3 | cloves (13 g) | garlic, chopped (1 tbsp) |
| 3 | tbsp | sugar |
| 3/4 | tsp | red chili pepper flakes |
| 1 | pc (40 g) | onion, thinly sliced (1/4 cup) |
| 2 | tbsp | sesame seeds |
| pinch | pepper |
Procedure:
1. Combine marinade ingredients in a bowl and then add beef.
2. Marinate beef in the ref for at least 30 minutes.
3. Heat oil in a non-stick frying pan. Pan-fry beef a few slices at a time for about 40 seconds to a minute.
4. Stuff pita pockets with lettuce and some cooked beef. Serve.
Makes 10 servings.
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