|Boneless beef round steak||12 Ounce, cut 1/2 to 3/4 inch thick|
|Non fat italian salad dressing||1⁄2 Cup (8 tbs)|
|Salsa||1⁄2 Cup (8 tbs)|
|Lime juice/Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|10 inch flour tortillas||4|
|Non stick spray||1 Tablespoon|
|Onion||1 Medium, thinly sliced and separated into rings|
|Sweet pepper||1 Medium, cut into thin strips (Green, Red, Or Yellow)|
|Chopped tomato||3⁄4 Cup (12 tbs)|
|Avocado||1⁄4 Small, peeled and cut into 4 slices|
|Shredded low fat cheddar cheese/1 ounce monterey jack cheese||1⁄4 Cup (4 tbs) (Natural)|
|Salsa||1⁄4 Cup (4 tbs)|
Trim fat from beef.
Partially freeze beef; thinly slice across the grain into bite-size strips.
Place beef strips in a plastic bag set into a deep bowl.
For marinade, in a small mixing bowl stir together the Italian salad dressing, the 1/2 cup salsa, the lime or lemon juice, and Worcestershire sauce.
Pour over beef in bag.
Seal bag and turn beef to coat well.
Marinate meat in the refrigerator for 6 to 24 hours, turning the bag occasionally.
Wrap the tortillas in foil.
Heat in a 350° oven for 10 minutes to soften.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add the onion to the wok and stir-fry for 1 1/2 minutes.
Add the green, red, or yellow sweet pepper strips and stir-fry about 1 1/2 minutes more or till vegetables are crisp-tender.
Remove the vegetables from the wok.
Add half of the undrained beef strips to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or to desired doneness.
Remove beef and drain well in a colander.
Repeat with remaining beef.
Return all beef and vegetables to the wok.
Add chopped tomato.
Cook for 1 minute more or till hot.