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Selby 2010 Dolcetto - Russian River Valley and Thai Beef with Pita Bread

Presented by: Max and Kent Girard

Thai Pocket Bread Sandwiches

30 Minutes

Tired of the same old handburgers? Ground beef and vegetables with Thai seasonings make a sandwich filling that’s great at lunch or dinner.

1 pound lean ground beef
2 medium-size red bell peppers (about 12o total)
2 tablespoons minced fresh ginger
2 cloves garlic, minced or pressed
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped cilantro
3 tablespoons peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
1 teaspoon Oriental sesame oil
4 pocket breads (each 6 to 7 inched in diameter)
1 large tomato (about 8 o) sliced
8 butter lettuce leaves, rinsed and crisped

1. Crumble beef into a wide frying pan. Cook over high heat, stirring often, until browned and crubly (5 to 7 minutes). Spoon off and discard fat.

2. While beef is browning, seed and thinly slice bell peppers. Add peppers to pan along with ginger, garlic, and red pepper flakes; cook, stirring often, ntil peppers are soft (3 to 5 minutes)

3. In a small bowl, smoothly mix cilantro, peanut butter, soy sauce, lime juice, and oil; add to beef mixture and stir to blend well. Remove pan from heat.

4. Cut pocket breaks in half crosswise; fill equally with tomato slices, lettuce, and beef mixture.

Makes 4 servings.

Per serving: 516 calories, 24 g total fat, 7 g saturated fat, 69 mg chlesterol, 965 mg sodium, 45 g carbohydrates, 4 g fiber, 31 g protein, 81 mg calcium, 4 mg iron.

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