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Beef Preparation

  • Beef sirloin, sukiyaki cut 1000.0 g
  • Sprite soda 400.0 ml
  • Garlic, bruised 50.0 g
  • Cracked Black Pepper 10.0 g
  • Fish Sauce 50.0 ml

Salsa Preparation

  • Tomatoes, small diced 150.0 g
  • Green bell peppers, roasted 150.0 g
  • Yellow bell peppers, diced 150.0 g
  • Red Onions, small dice 100.0 g
  • Green chili, horizontally sliced 20.0 g
  • Extra Virgin Olive oil 30.0 ml
  • Curry powder 3.0 g
  • Cumin 3.0 g
  • Spanish smoked paprika 10.0 g
  • Lemon Juice 30.0 ml
  • Lemon Zest 3.0 g
  • A pinch of salt and pepper 1.0 g

Presentation

  • Prepared Peruvian dressing 330.0 ml
  • Mixed greens, store-bought, picked 120.0 g
  • Sour Cream 330.0 ml
  1. Beef Preparation

    • Make a marinade by combining the Sprite, garlic, Knorr Beef Seasoning Powder, pepper, Knorr Rostip Chicken Seasoning Powder, fish sauce, and Knorr Lime Powder in a bowl.
    • Marinate the beef for at least 3 hours.
    • Saute the marinated beef in oil.
    • Set aside.
  2. Salsa Preparation

    • Chop all the vegetables.
    • Add the lemon juice and olive oil.
    • Add the curry powder, cumin, smoked paprika, lemon juice, and lemon zest.
    • Add salt and pepper to taste.
    • Mix well.
    • Chill.
  3. Presentation

    • Warm the pita bread.
    • Fill each pita pocket with the salad greens, then the cooked beef, then the salsa.
    • Drizzle with the prepared Peruvian dressing and sour cream.
    • Serve warm.