Slow Cooker Ginger-Orange Beef Pita Sandwiches

 

1

pound beef boneless round steak

1

medium red onion, cut into eighths

1

medium orange bell pepper, cut into 1-inch pieces (1 1/2 cups)

1

medium jicama, peeled and cut into julienne strips (1 1/2 cups)

1

tablespoon grated orange peel

1/3

cup orange juice

1

teaspoon finely chopped gingerroot

1/2

teaspoon salt

1

package (6 ounces) frozen snap pea pods, thawed

3

pita breads (6 inches in diameter), cut in half to form pockets

Chutney, if desired

• 1 Trim excess fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.
• 2 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.
• 3 Cover and cook on low heat setting 4 to 6 hours or until beef is tender.
• 4 Stir in snap pea pods. Cover and cook on low heat setting about 15 minutes or until pea pods are crisp-tender.
• 5 Spoon beef mixture into pita breads. Serve with Golden Fruit Chutney.