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Ingredients (12)

  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground allspice
  • salt and pepper to taste
  • 1 pound beef or lamb stir-fry strips

For the tahini sauce:

  • 1 cup tahini
  • 1/2 cup fresh lemon juice
  • 2 to 3 cloves garlic
  • 1/2 bunch Italian parsley

For the onion relish:

  • 1 diced sweet or red onion
  • 1/2 cup coarsely chopped Italian parsley
  • 1 tablespoon ground sumac
Nutritional Information
  • Calories268
  • Fat18.89g
  • Saturated fat3.41g
  • Trans fat0.14g
  • Carbs10.56g
  • Fiber3.67g
  • Sugar1.38g
  • Protein17.95g
  • Cholesterol35.72mg
  • Sodium307.79mg
  • Nutritional Analysis per serving (8 servings) Powered by

Don’t skip the tahini sauce!


  1. 1Whisk together 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon ground allspice, and salt and pepper to taste. Marinate 1 pound beef or lamb stir-fry strips in the mixture at least 2 hours and up to overnight, refrigerated.
  2. 2Prepare tahini sauce by blending 1 cup tahini with 1/2 cup fresh lemon juice, 2 to 3 cloves garlic, the leaves of 1/2 bunch Italian parsley, and about 1 cup water, enough to make a thin, creamy consistency.
  3. 3Prepare an onion relish by combining 1 diced sweet or red onion, 1/2 cup coarsely chopped Italian parsley, and 1 tablespoon ground sumac.
  4. 4Drain the meat, then grill or broil it and serve in pita breads, topped with the tahini sauce and onion relish.

Photograph courtesy of Shutterstock.

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