Steak-Vegetable Pockets

12.11.2008 | Author: Cook | Posted in 110 recipes
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Steak-Vegetable Pockets


Servings: 4
Ingredients: 

  • 3/4 lb Beef top round steak,  *
    • 

  • 1 1/2 c  Broccoli, fresh,       **
    • 

  • 1 x  Carrot, small          **
    • 

  • 1 x  Onion, small           **
    • 

  • 1/2 x  Green pepper
    • 

  • 1 T  Oil, cooking
    • 

  • 8 x  Pea pods, halved crosswise
    • 

  • 6 x  Mushrooms              **
    • 

  • 1 x  Tomato, small, chopped
    • 

  • 3 T  Soy sauce
    • 

  • 1 1/2 t  Cornstarch
    • 

  • 4 x  Pita bread rounds, halved
    •

* boneless steak
** thinly sliced vegetables
~——————————————————
~—————— PER SERVING: 406 cal., 28g Pro.,
53g Carbo., 9g fat, 46mg Chol., 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
tomatoe; 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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