Ingredients
1/2 cup reduced-sodium beef broth2 tablespoons olive oil1 garlic clove, minced1/2 teaspoon dried oregano1/2 teaspoon saltDash pepper1 pound beef top sirloin steak, cut into thin strips2/3 cup reduced-fat cucumber ranch salad dressing1 teaspoon sugar5 whole pita breads, warmed2 cups chopped lettuce1 cup chopped tomato1 small cucumber, peeled and sliced1 small red onion, sliced
Preparation
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.
In a small bowl, combine salad dressing and sugar; refrigerate until serving. Drain and discard marinade.
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.
