Name: Tapa with Pita Bread with Roasted Vegetables
Yield: 8
Ingredients: 1000.0g Beef sirloin, sukiyaki cut; 400.0ml Sprite soda; 50.0g Garlic, bruised; 10.0g Knorr Beef Seasoning Powder 1kg; 10.0g Cracked Black Pepper; 10.0g Knorr Rostip Chicken Seasoning Powder 1kg; 50.0ml Fish Sauce; 50.0g Knorr Lime Powder 400g; 150.0g Tomatoes, small diced; 150.0g Green bell peppers, roasted; 150.0g Yellow bell peppers, diced; 100.0g Red Onions, small dice; 20.0g Green chili, horizontally sliced; 30.0ml Extra Virgin Olive Oil; 3.0g Curry powder; 3.0g Cumin; 10.0g Spanish smoked paprika; 30.0ml Lemon Juice; 3.0g Lemon Zest; 1.0g A pinch of salt and pepper; 330.0ml Prepared Peruvian dressing; 120.0g Mixed greens, store-bought, picked; 330.0ml Sour Cream

The magical marinade makes the well-loved Filipino tapa extra special. This version is served Mediterranean-style for added flair for your diners.

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Preparation

Beef Preparation
- Make a marinade by combining the Sprite, garlic, Knorr Beef Seasoning Powder, pepper, Knorr Rostip Chicken Seasoning Powder, fish sauce, and Knorr Lime Powder in a bowl.
- Marinate the beef for at least 3 hours.
- Saute the marinated beef in oil.
- Set aside.
Salsa Preparation
- Chop all the vegetables.
- Add the lemon juice and olive oil.
- Add the curry powder, cumin, smoked paprika, lemon juice, and lemon zest.
- Add salt and pepper to taste.
- Mix well.
- Chill.
Presentation
- Warm the pita bread.
- Fill each pita pocket with the salad greens, then the cooked beef, then the salsa.
- Drizzle with the prepared Peruvian dressing and sour cream.
- Serve warm.

Tapa with Pita Bread with Roasted Vegetables

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Ingredients

Beef Preparation

Salsa Preparation

Presentation