This pita sandwich is a clever way to bring a stir-fry to work or the park for lunch. The smell of garlic and ginger will perfume your kitchen.

Nonstick cooking spray
2 ounces beef round, cut into bite-size strips (will yield 11⁄2 ounces cooked) MEN: 4 ounces (will yield 3 ounces cooked)
1⁄2 cup diced red bell pepper MEN: 1 cup
1⁄4 cup diced green bell pepper MEN: 1⁄2 cup
1⁄4 cup diced yellow onion MEN: 1⁄2 cup
1 teaspoon minced fresh garlic MEN: 2 teaspoons
1 teaspoon minced fresh ginger MEN: 2 teaspoons
1 tablespoon bottled teriyaki sauce
Freshly ground black pepper
One 2:90 whole-wheat pita, toasted and cut in half
1⁄2 cup fresh spinach leaves

Heat an 8-inch nonstick skillet over high heat. Spray with nonstick cooking spray. Add the beef, stirring constantly, and cook until browned and caramelized, about 3 minutes. Spoon the cooked meat into a small bowl and set aside.

With the heat still on high, spray the skillet with more nonstick cooking spray. Add the bell pepper, onions, garlic, ginger, and teriyaki sauce, and cook until tender-crisp, about 3 minutes. Season with black pepper to taste.

Open the toasted pita bread and stuff half the spinach in each pocket. Spoon in the vegetables and steak and serve.

If you are bringing the sandwich to work, allow the pepper steak to cool and place in an airtight container and store in the refrigerator. When ready to serve, reheat the steak in the microwave and spoon the mixture into the pita as described above.

MEN: There is more stir-fry than will fit in the pita, so either stuff the pita and eat the stir-fry that falls out with chopsticks, or place the stir-fry on a plate and cut the pita into triangles to eat like crackers.

Serves 1

WOMEN: CALORIES 230; FIBER 5g; FAT 4g; PROTEIN 18g; CARB 32g; SODIUM 430mg
MEN: CALORIES 330; FIBER 11g; FAT 7g; PROTEIN 32g; CARB 41g; SODIUM 460mg