Orange Beef Pita Sandwiches

By Tonya_Speed

NUTRITION per serving: 254 Calories; 6g Fat; 22g Protein; 29g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 386mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable. Points: 5

Ingredients

• 1 pound boneless beef round steak, trimmed
• 1 medium red onion, cut into eighths
• 1 medium green bell pepper, seeded, deribbed and cut into 1-inch pieces
• 1 medium jicama, peeled and cut into julienne strips
• 1 tablespoon grated orange peel
• 1/3 cup orange juice
• 1 teaspoon finely chopped gingerroot
• 1/2 teaspoon salt
• 6 ounces frozen snap pea pods, thawed
• 3 (6-inch) whole wheat pita breads, cut in half to form pockets

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Place beef, onion, bell pepper and jicama in a slow cooker. In a small bowl or cup, combine orange peel, orange juice, gingerroot and salt; pour over beef and vegetables. Cover and cook on Low for 4 to 6 hours or until beef is fork-tender. Stir in snap pea pods. Cover and cook on LOW for 15 minutes or until pea pods are tender-crisp. Spoon beef mixture into pita breads.
*Leanne’s Note: Jicama is a great inexpensive substitute for water chestnuts. If you are unable to fine jicama, you can substitute 1 cup canned water chestnuts, drained.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Skip the bread and serve on a bed of mixed salad greens.