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Ingredients/ SERVES 6:
- 600 g beef strips
- ½ tsp ground oregano leaves
- 1 tbsp lemon juice
- 4 sheet lavash bread
- ½ cup sundried tomato pesto
- 160 g baby spinach leaves
- ¼ red onion, cut into very thin wedges
- 2 tbsp pinenuts, toasted
- Coat the beef strips in a little oil. Preheat the pan to moderately hot. Keep the heat at moderately high.
- Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of beef strips.
- As the last batch finishes cooking, sprinkle with oregano and add lemon juice. Allow the lemon juice to evaporate. Remove the beef from the pan and allow to cool slightly.
- Place the lavash breads on a clean work surface and spread each with sundried tomato pesto. Top with beef strips, spinach leaves and red onion. Season to taste. Sprinkle over the pinenuts. Roll up the lavash breads and cut each wrap in two to serve.
- It’s best to use a pan that suits the number of pieces to be cooked. The pan must be of a size to hold the meat snugly. Over crowding the pan will trap the meat juices in the bottom and the meat will stew. If the pan is too large the meat juices will burn in the areas where the meat does not cover them.
- Lightly oil the meat before cooking. You can use a brush to lightly oil the meat. Or you can use a light spray of oil
- Best beef cuts for pan-frying; fillet, rib eye/scotch fillet, sirloin, T-bone, rump, round and blade, and beef strips.
Source Reference: beefandlamb.com.au