
TOTAL TIME: 40 MINS
SERVINGS: 4
CALORIES/SERVING: 293 CALS
INGREDIENTS
4 ounces white mushrooms sliced
1 tablespoon olive oil
1 red onion medium, sliced into strips
2 garlic cloves minced
1 red bell pepper medium, cut into strips
1 pound beef sirloin tip steak cut into thin strips - grass-fed beef recommended
salt to taste
1/2 teaspoon black pepper
2 teaspoons dried oregano
2 pita pockets cut in half - gluten free or whole-wheat
4 romaine lettuce leaves torn
1/4 cup Greek yogurt plain nonfat
METHOD
In a large skillet, on medium-low heat, sauté mushrooms in olive oil about 6 minutes. Add onion, garlic, and bell pepper, and continue sautéing until onion and pepper are tender, about 4 minutes. Add in sirloin strips, and cook on medium heat for 5–10 minutes, or until no longer pink. Sprinkle with salt, pepper, and oregano. Stir well, cover, and simmer 5 more minutes. Drain mixture.
Stuff pita halves with meat mixture and romaine lettuce, and top with a dollop of yogurt
NUTRITION
Serving size 1 each
Calories 293 cal
Protein 31g
Fat, total 8g
- saturated 2g
Carbohydrate 24g
- sugars 4g
Sodium 226mg
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