Spiced Beef and Onion Pitas with Parsley Sauce

Ingredients

• 1 pound stir-fry beef or sliced cut into 1/3-inch-wide strips (top round)
• 0.3 teaspoon pepper black
• 2 tablespoons cider vinegar 
• 3 cups flat-leaf parsley leaves fresh loosely packed (from 2 bunches)
• 0.8 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.3 cup olive oil 
• 4 6-inch pita loaves with pockets ()
• 0.5 teaspoon salt 
• 1 tablespoon shallots chopped
• 1 teaspoon sugar 
• 0.3 cup vegetable oil 
• 2 tablespoons water 
• 1 pound onions white quartered cut lengthwise into 1/4-inch-wide wedges

Equipment

• bowl
• frying pan
• oven
• blender
• aluminum foil
• toaster
• tongs

Directions

1. Purée all sauce ingredients in a blender until smooth.
2. Toast pitas on rack of a gas burner over high heat, turning with tongs, until heated through but still pliable (pitas may puff), about 1 minute, then wrap in foil to keep warm. (Alternatively, wrap untoasted pitas in foil and warm in a preheated 300°F oven or toaster oven.)
3. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes.
4. Transfer to a large plate. Sauté remaining onions in 1 tablespoon oil in same manner and transfer to plate (reserve skillet).
5. Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef dry and toss with spices.
6. Heat 1 tablespoon oil in skillet over moderately high heat, then sauté half of beef, stirring, until browned but still pink inside, 1 to 1 1/2 minutes.
7. Transfer beef to plate with onions, then sauté remaining beef in remaining tablespoon oil in same manner.
8. Halve pitas and fill with beef and onions.
9. Serve sauce on the side.