Steak-Vegetable Pockets
- 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
- Slice beef thinly into bite size strips.
- In wok, stir-fry broccoli, carrot, onion and green pepper in 1 tablespoon hot oil 7 minutes.
- Add pea pods, mushrooms and tomatoes; stir-fry 2 minutes.
- Combine 1/4 cup cold water and soy sauce.
- Blend in cornstarch.
- Add to wok.
- Stir until bubbly.
- Return vegetables to wok, heat through.
- Spoon into pita bread; top with cheese.
- Makes 4 servings.
beef top round steak, broccoli, carrot, onion, green pepper, oil, pods, mushrooms, tomato, soy sauce, cornstarch, bread, cheddar cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=792189 (may not work)