Meat, Maghreb and Middle East
Beef sac tava with lavash bread
Sac tava is a quick sauté of beef strips with peppers, tomatoes, onions and mild pepper, served with warm bread for scooping. Made for 4 people, it takes 35 minutes and is easy to pull off. It costs €3.40 per serving, and the trick is searing the beef in small batches in a very hot pan so it stays tender.
Tonight we're sizzling up a sac tava, thin strips of beef seared with peppers, tomatoes and onions, scooped up with warm bread.
- Total time
- 35 min
- Difficulty
- Easy
- Cost per person
- €3.40
- Calories per person
- 650 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall, Spring
- The kids
- They generally like it
Sac tava comes from Turkish and Armenian grill traditions, traditionally cooked on a sizzling metal plate brought straight to the table. A hot skillet or wok does the job just as well here, searing the beef strips in minutes. The peppers and onions stay crisp, the tomatoes add freshness right at the end, and the bread soaks up every bit of juice.
It's a great weeknight dinner, quick to throw together but generous enough to feel like a real occasion at the table. Kids love picking at the beef strips and dunking bread in the juices, while adults enjoy the mild pepper that adds warmth without real heat. No need for a fancy side, a simple green salad is all it takes.
The ingredients
Butcher
- Rump steak or sirloin 600 g
Fruits and vegetables
- Red bell pepper 1
- Green bell pepper 1
- Tomatoes 3
- Onion 2
- Mild green pepper 1
- Garlic 3 cloves
Dairy
- Butter 20 g
Pantry
- Oreganooften in the pantry 1 tsp
- Oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Bakery
- Pita bread or wheat flatbreads 4
Allergens Gluten, Lactose
The step by step recipe
-
Cut the beef into thin strips and season with the oregano, salt and pepper.
Slice the meat across the grain, it will be much more tender.
-
Cut the peppers, mild pepper and onions into strips, and the tomatoes into wedges.
Keep the vegetables fairly large, they should stay crisp rather than turn mushy.
-
Heat the oil in a large skillet or wok until it smokes and sear the beef in two batches, then set aside. 8 min
The pan needs to be screaming hot, that's what mimics the metal plate from the original recipe.
-
In the same pan, sauté the onions, peppers and mild pepper, then add the garlic and butter. 8 min
Add the garlic last, it burns fast and turns bitter.
-
Return the beef to the pan with the tomatoes, cook for 2 minutes while stirring, and serve right away with warmed bread. 3 min
The tomatoes shouldn't cook long, they're meant to add freshness.
Our tips to get it right
- Use a wide skillet or a wok, the beef needs to sit in a single layer to sear properly instead of steaming in its own juice.
- Chop all the vegetables before you turn on the heat, once the pan is hot everything moves fast and you won't have time to cut between steps.
- Warm the bread right before serving, wrapped in a kitchen towel or a few seconds in a dry skillet, it should stay soft and pliable.
The variations
- Swap the beef for thin lamb strips for a stronger flavor, the cooking method stays the same.
- For a vegetarian version, replace the meat with thick slices of button or portobello mushrooms, seared the same way.
- For kids, skip the mild green pepper and serve the beef and vegetables separately from the bread, so they can build their own wrap.
What to serve it with
- Crisp green salad
- Plain yogurt or yogurt sauce
- Black tea or homemade lemonade
Storage
Keeps for 2 days in the fridge in a sealed container. Store the bread separately so it stays soft. Reheat the beef and vegetables in a hot skillet for a few minutes, without overcooking them so they don't dry out.
Questions about this dish
Can you make sac tava ahead of time?
You can slice the beef and vegetables a few hours ahead and store them separately in the fridge. The actual cooking should happen right before serving so the vegetables stay crisp.
What bread can you use instead of lavash?
Pita bread or wheat flatbreads work well, as called for in this recipe. A warmed flour tortilla can also work in a pinch.
Can you freeze sac tava?
Seared beef with vegetables doesn't freeze well, the peppers and tomatoes turn mushy once thawed. It's best made fresh and eaten within 2 days.
Why cut the beef into thin strips instead of big chunks?
Thin strips cook in just a few minutes over high heat without toughening, keeping the beef tender. Thicker pieces would need more time and could end up dry.
How long does it take to make a beef sac tava with lavash bread?
Count 35 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a beef sac tava with lavash bread?
About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a beef sac tava with lavash bread cost?
About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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