Ingredients
1 beef top sirloin steak (1 pound), cut into thin strips1/4 teaspoon pepper3 tablespoons reduced-sodium soy sauce, divided3 teaspoons olive oil, divided1 medium red onion, cut into wedges3 garlic cloves, minced1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips1/4 cup dry red wine or reduced-sodium beef broth6 tablespoons fat-free ranch salad dressing6 flour tortillas (8 inches)1-1/2 cups torn iceberg lettuce1 medium tomato, chopped1/4 cup chopped green onions
Preparation
In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm.
Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through.
Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.
