Steak-Vegetable Pockets Recipe

* boneless steak ** thinly sliced vegetables

PER SERVING: 406 cal. , 28g Pro. , 53g Carbo. , 9g fat, 46mg Chol. ,

Step 1

Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomato; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds.

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Things You'll Need

  • 3/4lb Beef top round steak, *
  • 1 1/2c Broccoli, fresh, **
  • Carrot, small **
  • Onion, small **
  • 1/2 Green pepper
  • 1tb Oil, cooking
  • 8 Pea pods, halved crosswise
  • 6 Mushrooms **
  • Tomato, small, chopped
  • 3tb Soy sauce
  • 1 1/2ts Cornstarch
  • 4 Pita bread rounds, halved

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