- prep 20 min cook 20 min
- serves 8-10
- 1 medium onion, cut into chunks
- 2 garlic cloves
- 2 tablespoon sugar
- 1 tablespoon ground mustard
- 1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
- 1 1/2 teaspoons pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup soy sauce
- 1/4 cup water
- 1 boneless beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices
- 1 medium cucumber, peeled, seeded and cut into chunks
- 4 garlic cloves
- 1/2 teaspoon salt
- 1/3 cup cider vinegar
- 1/3 cup olive or vegetable oil
- 2 cups (16 ounces) sour cream
- 8 to 10 pita breads, warmed and halved
- Thinly sliced onion
- Chopped tomato
How to make it 40 minutes
In a blender or food processor, place the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.
For sauce, combine the cucumber, garlic and salt in a blender or food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a boil; stir in sour cream. Refrigerate until serving.
Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.
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