Slow Cooker Ginger Orange Beef Pita Sandwiches Recipes
SLOW-COOKER GINGER-ORANGE BEEF PITA SANDWICHES
Beef and veggies provide a simple addition to a hearty pita sandwiches - a slow cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h50m
Yield 6
Number Of Ingredients 11
Steps:
- Trim excess fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.
- Place beef, onion, bell pepper and jicama in 3 1/2- to 6-quart slow cooker. Mix orange peel, orange juice, gingerroot and salt; pour over beef and vegetables.
- Cover and cook on low heat setting 4 to 6 hours or until beef is tender.
- Stir in snap pea pods. Cover and cook on low heat setting about 15 minutes or until pea pods are crisp-tender.
- Spoon beef mixture into pita breads. Serve with Golden Fruit Chutney.
Nutrition Facts : Calories 195, Carbohydrate 31 g, Cholesterol 35 mg, Fiber 7 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 370 mg
SLOW-COOKER ITALIAN BEEF SANDWICHES
I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. -Kira Vosk, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.
Nutrition Facts : Calories 595 calories, Fat 30g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 1134mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.
SLOW COOKER ORANGE BEEF
A "take out fake out," this is supposed to taste like Orange Beef from the Chinese restaurant. Adapted from a recipe by Stephanie O'Dea at http://bit.ly/aW5OiM
Provided by DrGaellon
Categories One Dish Meal
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place meat in a zip top bag with soy sauce, ginger, honey and orange juice. Refrigerate overnight.
- Transfer contents of bag to 4 qt slow cooker. Add peppers, onions and bok choy. Cover and cook on low 6-7 hours or high 3-4 hours, until meat is very tender. Serve over rice.
GINGER-ORANGE BEEF PITA SANDWICHES
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.
Provided by KittyKitty
Categories Lunch/Snacks
Time 6h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- trim excess fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.
- Place 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.
- Cover and cook on ,ow heat 4-6 hours or until beef is tender.
- Stir in snap pea pods. Cover and cook on low heat about 15 minutes or until pea pods are crisp-tender.
- Spoon mixture into pita breads. Serve with Chutney.
Nutrition Facts : Calories 238.8, Fat 11.4, SaturatedFat 4.4, Cholesterol 48.4, Sodium 242.1, Carbohydrate 16.6, Fiber 6.9, Sugar 5.9, Protein 17.3
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