1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
2 cloves garlic, minced
1 teaspoon dried oregano
3 teaspoons olive oil
1 medium onion, halved, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
4 pita breads, cut in half, warmed
2 small tomatoes, thinly sliced
1/2 cup prepared cucumber ranch dressing
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onion; Stirfry 3 to 4 minutes. Remove.
Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef; Stirfry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef.
Return beef and onion to skillet; heat through. Season with salt and pepper. Serve in pita pockets with tomatoes and dressing.
Makes 4 servings.
Nutrition information per serving: 432 calories; 28 g protein; 24 g carbohydrate; 25 g fat; 579 mg sodium; 69 mg cholesterol; 4.8 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 3.8 mg iron; 6.3 mg zinc.