Marinated Beef Pitas with Sugar Snap Pea & Radish Salad

Marinated Beef Pitas

with Sugar Snap Pea & Radish Salad

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving
  • View All
    Nutrition Label
    Download

This meal takes its cue from the bright, savory flavors of the Mediterranean and Middle East. We’re filling warm pitas with a satisfying combination of hearty sautéed beef and crunchy cucumber mixed with yogurt and lemon juice. (To give our beef extra depth of flavor, we’re first marinating it in a combination of tahini and garlic.) On the side, a bright salad of radishes and sugar snap peas—cooked briefly, then shocked in ice water to lock in their fresh flavor—balances out the rich sandwiches.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & marinate the beef:
1 Prepare the ingredients & marinate the beef:

Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; quarter lengthwise, then cut out and discard the seeds. Cut the cucumber crosswise into ¼-inch-thick pieces; place in a medium bowl. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. In a medium bowl, whisk together the tahini, half the garlic paste, the juice of 1 lemon wedge, and 1 teaspoon of water until smooth. Drizzle with olive oil and season with salt and pepper to taste. Using your hands, separate the sliced beef; pat dry with paper towels. Season with salt and pepper. Add to the bowl of marinade; gently toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Dress the cucumber:
2 Dress the cucumber:

While the beef marinates, in a medium bowl, combine the cucumber, yogurt, the juice of 1 lemon wedge, and as much of the remaining garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste.

Blanch & shock the snap peas:
3 Blanch & shock the snap peas:

While the beef continues to marinate, fill a medium bowl with ice water; add a pinch of salt. Set aside. To the saucepan of boiling water, add the snap peas. Cook, stirring frequently, 2 to 4 minutes, or until bright green and slightly softened. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

Warm the pitas:
4 Warm the pitas:

Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Working 1 at a time, add the pitas and warm 1 to 2 minutes per side, or until heated through and pliable. Transfer the warmed pitas to a large piece of aluminum foil; tightly wrap the foil around the pitas to seal and keep warm.

Cook the beef:
5 Cook the beef:

In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the marinated beef in a single, even layer. Cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 1 to 2 minutes, or until browned and just cooked through. Remove from heat. Season with salt and pepper to taste.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

In a large bowl, combine the radishes and shocked snap peas. Add the juice of the remaining lemon wedges and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Carefully unwrap the warmed pitas and transfer to a cutting board. Halve crosswise; carefully open the pockets. Fill with the dressed cucumber and cooked beef. Divide the pitas and salad between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & marinate the beef:

Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; quarter lengthwise, then cut out and discard the seeds. Cut the cucumber crosswise into ¼-inch-thick pieces; place in a medium bowl. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. In a medium bowl, whisk together the tahini, half the garlic paste, the juice of 1 lemon wedge, and 1 teaspoon of water until smooth. Drizzle with olive oil and season with salt and pepper to taste. Using your hands, separate the sliced beef; pat dry with paper towels. Season with salt and pepper. Add to the bowl of marinade; gently toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

2 Dress the cucumber:

While the beef marinates, in a medium bowl, combine the cucumber, yogurt, the juice of 1 lemon wedge, and as much of the remaining garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste.

Dress the cucumber:
3 Blanch & shock the snap peas:

While the beef continues to marinate, fill a medium bowl with ice water; add a pinch of salt. Set aside. To the saucepan of boiling water, add the snap peas. Cook, stirring frequently, 2 to 4 minutes, or until bright green and slightly softened. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

4 Warm the pitas:

Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Working 1 at a time, add the pitas and warm 1 to 2 minutes per side, or until heated through and pliable. Transfer the warmed pitas to a large piece of aluminum foil; tightly wrap the foil around the pitas to seal and keep warm.

Warm the pitas:
5 Cook the beef:

In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the marinated beef in a single, even layer. Cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 1 to 2 minutes, or until browned and just cooked through. Remove from heat. Season with salt and pepper to taste.

6 Make the salad & plate your dish:

In a large bowl, combine the radishes and shocked snap peas. Add the juice of the remaining lemon wedges and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Carefully unwrap the warmed pitas and transfer to a cutting board. Halve crosswise; carefully open the pockets. Fill with the dressed cucumber and cooked beef. Divide the pitas and salad between 2 dishes. Enjoy!

Make the salad & plate your dish: