Ingredients
2 tablespoons red wine vinegar4 teaspoons olive oil2 garlic cloves, minced1 pound beef top sirloin steak, thinly sliced1/2 cup fat-free sour cream1/3 cup crumbled blue cheese4 whole wheat pita pocket halves2 cups torn red leaf lettuce1/2 cup roasted sweet red peppers, drained and cut into strips1/4 cup sliced red onion
Preparation
In a large resealable plastic bag, combine the vinegar, oil and garlic; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a small bowl, combine sour cream and blue cheese; set aside. Drain and discard marinade.
In a large nonstick skillet or wok coated with cooking spray, stir-fry beef for 2-3 minutes or until no longer pink. Line pita halves with lettuce, red peppers and onion; fill each with 1/3 cup beef. Serve with sour cream mixture.
