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Stir-Fried Beef Gyros in Pita Pockets

1 lb. beef round tip steaks, cut 1/8- to 1/4-inch thick
2 cloves garlic, minced
1 tsp. dried oregano
3 tsp. olive oil
1 medium onion, halved, thinly sliced
1/4 tsp. salt
1/8 tsp. pepper
4 pita breads, cut in half, warmed
2 small tomatoes, thinly sliced
1/2 cup prepared cucumber ranch dressing

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano. Heat 2 tsp. oil in large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove. Heat 1 tsp. 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. Return beef and onion to skillet; heat through. Season with salt and pepper. Serve in pita pockets with tomatoes and dressing. Makes 4 servings.

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