Steak-Vegetable Pockets

Name: Steak-Vegetable Pockets
Ingredients: 3/4 lb. beef top round steak; 1 1/2 c. thinly sliced broccoli; 1 small carrot, thinly sliced; 1 small onion, sliced; 1/2 green pepper in strips; 3 Tbsp. oil; 8 pea pods; 6 fresh mushrooms, sliced; 1 small chopped tomato; 3 Tbsp. soy sauce; 1 1/2 tsp. cornstarch; 4 pita bread rounds, halved; 1/2 c. shredded Cheddar cheese

13 ingredients

10 steps

Ingredients

3/4 lb. beef top round steak
1 1/2 c. thinly sliced broccoli
1 small carrot, thinly sliced
1 small onion, sliced
1/2 green pepper in strips
3 Tbsp. oil
8 pea pods
6 fresh mushrooms, sliced
1 small chopped tomato
3 Tbsp. soy sauce
1 1/2 tsp. cornstarch
4 pita bread rounds, halved
1/2 c. shredded Cheddar cheese

Directions

1

Slice beef thinly into bite size strips.
2

In wok, stir-fry broccoli, carrot, onion and green pepper in 1 tablespoon hot oil 7 minutes.
3

Add pea pods, mushrooms and tomatoes; stir-fry 2 minutes.
4

Combine 1/4 cup cold water and soy sauce.
5

Blend in cornstarch.
6

Add to wok.
7

Stir until bubbly.
8

Return vegetables to wok, heat through.
9

Spoon into pita bread; top with cheese.
10

Makes 4 servings.