Yield: 6 servings.
1 pound top sirloin steak trimmed and cut across the grain into
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
6 fat-free flour tortilla shells, warmed
Salsa and nonfat sour cream, optional
In a bowl or resealable plastic bag, combine the first seven ingredients; add beef and toss. Cover and refrigerate 3-6 hours or overnight, stir-ring several times. Drain meat, discarding marinade. In a skillet coated with nonstick cooking spray, saute onion and red pepper until crisp-tender; remove. In the same skillet, saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. Spoon onto tortillas; top with salsa and sour cream if desired. Roll tortilla around filling.