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

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.

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)