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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Stir-Fried Beef Gyros in Pita Pockets
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Ingredients: |
| 1 |
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pound beef round tip steaks, cut 1/8 to 1/4 inch thick |
| 2 |
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cloves garlic, minced |
| 1 |
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teaspoon dried oregano |
| 3 |
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teaspoons olive oil |
| 1 |
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medium onion, halved, thinly sliced |
| 1/4 |
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teaspoon salt |
| 1/8 |
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teaspoon pepper |
| 4 |
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pita breads, cut in half, warmed |
| 2 |
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small tomatoes, thinly sliced |
| 1/2 |
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cup prepared cucumber ranch dressing |
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Instructions: |
| 1. |
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Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano. |
| 2. |
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Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove. |
| 3. |
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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. |
| 4. |
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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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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 503 calories; 24 g fat (4 g saturated fat; 5 g monounsaturated fat); 75 mg cholesterol; 721 mg sodium; 40 g carbohydrate; 2.2 g fiber; 29 g protein; 7.2 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 3.9 mg iron; 43.2 mcg selenium; 4.6 mg zinc. |
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