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Confetti Philly Steak Wrap
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  • 2 pounds steak, cut on the diagonal into thin strips
  • 1/4 cup (60 ml) light soy sauce
  • 2 tbsp (30 ml) vegetable oil
  • 1 garlic clove, minced
  • 1 tbsp (15 ml) white wine
  • 1 tbsp (15 ml) plus 1 tsp (5 ml) sugar
  • 1 large red pepper, washed, seeded and thinly sliced
  • 1 large yellow pepper, washed, seeded and thinly sliced
  • 1 large green pepper, washed, seeded and thinly sliced
  • 1 cup (225 ml) thinly sliced red onion
  • 1 cup (225 ml) sliced mushrooms
  • 2 tsp (10 ml) salt
  • 1/2 tsp (2 ml) freshly ground pepper
  • 1 tsp (5 ml) dried oregano
  • 1 cup (225 ml) grated Monterey Jack cheese (optional)
  • 6 pitas
  • Trim the steak of any fat, and slice thinly into strips.
  • In a glass bowl, combine the soy sauce, 1 tbsp (15 ml) of the oil, garlic, white wine and 1 tsp (5 ml) of the sugar.
  • Add the beef, and stir to coat the meat.
  • Refrigerate for 30 minutes, or up to eight hours.
  • In a 10 or 12 inch skillet, heat the oil over high heat, then add the peppers, onion and mushrooms.
  • Cook over high heat, tossing the vegetables, adding the salt, pepper and the remaining sugar, stirring constantly.
  • Continue to cook for about five minutes, or until the vegetables are crisp but tender.
  • Season the mixture with oregano, then set aside.
  • Drain the steak from the marinade.
  • Heat a wok on high, then add the steak, stir-frying until it loses its pink color.
  • Remove from the heat.
  • Cut the pitas in half, and open each pocket.
  • Place some of the steak into each pocket, cover with some of the Monterey Jack cheese if used, and then top with the pepper and mushroom mixture.
  • Serve two halves per person.

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