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Stir-Fried Beef Gyros in Pita Pockets
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Perfectly seasoned to make this one unforgetable dish.
|1 lb. beef round tip steaks, (cut 1/4 inch thick)|
|2 cloves garlic, (minced)|
|1 teaspoon oregano|
|3 teaspoons olive oil|
|1 onion, (thinly sliced, halved)|
|1/4 teaspoon salt|
|1/8 teaspoon pepper|
|4 pita breads, (cut in half, warmed)|
|2 small tomatoes, (thinly sliced)|
|1/2 cup 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; stir-fry 3 to 4 minutes. Remove.
- Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 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.
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