Stir Fry Beef Pita Pockets


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Serve these warmed stir fry beef pita pockets filled with spicy tabbouleh and topped with tzatziki. A delicious and healthy iron boost. 


1 pack Sliver Fern Farms Stir Fry Beef

4 pita pockets

Pastrami Spices:

1 tsp sea salt

1 tsp paprika

1 tsp ground coriander

½ tsp black pepper

½ tsp brown mustard seeds

1 tsp dark brown sugar

2 cloves garlic crushed

2 Tbsp olive oil

Spicy Tabbouleh Salad:

1 cup bulghur wheat

½ cup walnuts

½ cup pinenuts

2 cups parsley, finely chopped

¼ tsp cayenne pepper

¼ tsp ground cumin

¼ tsp ground coriander

¼ tsp allspice

2 Tbsp pomegranate molasses

juice ½ lemon

½ cup extra virgin olive oil

Cooking Instructions:

Combine the pastrami spices and rub into the beef stir-fry pieces.

Prepare the tabbouleh. Place the bulghur in a bowl and pour over 2 cups warm water and leave for 30 minutes. Combine the nuts, roast lightly and chop roughly. In a jar combine the spices, pomegranate molasses, lemon juice and olive oil and shake. Mix together bulghur, nuts and parsley. Toss through the dressing. Season well with salt and pepper.

Heat a frying until very hot and sear the beef pieces in batches for 1- 2 minutes.

Serve with warmed pita pockets filled with spicy tabbouleh and topped with tzatziki.

  • Serves
  • 3-4
  • Prep Time
  • 30 mins
  • Cook Time
  • 5 mins
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