1 beef sirloin steak, cut into thin strips
3 garlic cloves, minced
¼ teaspoon pepper
3 tablespoons reduced-sodium soy sauce, divided
3 teaspoons olive oil, divided
1 medium red onion, cut into wedges
1 jar roasted sweet red peppers, drained and cut into strips
¼ cup dry red wine or reduced-sodium beef broth
6 tablespoons fat-free ranch salad dressing
6 flour tortillas/small rotis
1½ cups torn iceberg lettuce
1 medium tomato, chopped
¼ cup chopped green onions
In a large non-stick skillet coated with cooking spray, sauté the beef, garlic, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm.
Sauté the onion in remaining oil for 2 min.
Stir in the red peppers, wine or broth and remaining soy sauce; bring to a boil.
Return beef to the pan; simmer for 5 min.
Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions.
Spoon about ¾ cup beef mixture down the centre of each tortilla; roll up.