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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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âI came across this Greek-style recipe many years ago. When I changed a couple of ingredients, I knew I had a tasty and good-for-you meal,â writes Didi Trowbridge of Wilkesport, Ontario. Ingredients:
1/2 cup reduced-sodium beef broth |
2 tablespoons olive oil |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
dash pepper |
1 pound beef top sirloin steak, cut into thin strips |
2/3 cup reduced-fat cucumber ranch salad dressing |
1 teaspoon sugar |
5 whole pita breads, warmed |
2 cups chopped lettuce |
1 cup chopped tomato |
1 small cucumber, peeled and sliced |
1 small red onion, sliced |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients; add beef. Seal bag and turn to coat; refrigerate for up to 24 hours.
2. In a small bowl, combine salad dressing and sugar; refrigerate until serving. Drain and discard marinade.
3. In a large nonstick skillet coated with cooking spray, saute beef for 3-4 minutes or until no longer pink. Serve on pitas with lettuce, tomato, cucumber and onion; drizzle with dressing. Yield: 5 servings.
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