Post by nini on Mar 3, 2007 15:15:03 GMT -5
Stir-Fried Beef Gyros
1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
2 tsp. olive oil
1 medium onion, halved, thinly sliced
1 tsp. olive oil
2 cloves garlic, crushed
1 tsp. dried oregano, crushed
1/4 tsp. salt
1/8 tsp. pepper
4 pita pocket breads, halved crosswise, warmed
2 small tomatoes, thinly sliced
1/2 cup prepared ranch dressing
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch-wide strips. Set aside.
In a large nonstick skillet, heat 2 tsp. olive oil over medium-high heat until hot. Add onion. Stir-fry 3 to 4 minutes. Remove from skillet.
In the same skillet, heat 1 tsp. olive oil until hot. Stir-fry beef, garlic and oregano in 2 batches, 1 to 2 minutes each, or until outside surface of beef is no longer pink. (Do not overcook.) Return beef mixture to skillet. Season with salt and pepper. Stir in onion; heat through.
Fill pita pockets with equal amounts of tomatoes and beef mixture. Drizzle with dressing.
1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
2 tsp. olive oil
1 medium onion, halved, thinly sliced
1 tsp. olive oil
2 cloves garlic, crushed
1 tsp. dried oregano, crushed
1/4 tsp. salt
1/8 tsp. pepper
4 pita pocket breads, halved crosswise, warmed
2 small tomatoes, thinly sliced
1/2 cup prepared ranch dressing
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch-wide strips. Set aside.
In a large nonstick skillet, heat 2 tsp. olive oil over medium-high heat until hot. Add onion. Stir-fry 3 to 4 minutes. Remove from skillet.
In the same skillet, heat 1 tsp. olive oil until hot. Stir-fry beef, garlic and oregano in 2 batches, 1 to 2 minutes each, or until outside surface of beef is no longer pink. (Do not overcook.) Return beef mixture to skillet. Season with salt and pepper. Stir in onion; heat through.
Fill pita pockets with equal amounts of tomatoes and beef mixture. Drizzle with dressing.
