Recipe Ingredients:

• 1/2 c  dry red wine      
• 2 T  olive oil
• 2 t  minced garlic
• 1/2 t  dried oregano
• 1/2 t  salt
• 1 ds pepper
• 1 lb beef flank steak
• 1 T  parve butter or margarine
• 4 ea pitas
• 3 c  chopped lettuce
• 1 c  cucumber, diced
• 1 c  tomato, chopped
• 1 c  Silky Tofu

Combine wine, oil, garlic, oregano, salt, and pepper. Cut steak into strips, 2-inches by 1/4-inch wide, or as thin as possible.
 
Pour wine marinade over beef strips, and let stand for 1 hour at room temperature. Drain meat strips and cook, in two batches, in hot butter, stirring, for 2 to 3 minutes or until brown on all sides.

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