Steak-Vegetable Pockets

Steak-vegetable Pockets Recipe

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3/4 lb
beef top round steak, boneless
1.5 c
broccoli, thinly sliced
1 small
carrot, thinly sliced
1 small
onion, thinly sliced
green pepper
1 Tbsp
cooking oil
pead pods, halved crosswise
mushrooms, thinly sliced
1 small
tomato, chopped
3 Tbsp
soy sauce
1.5 tsp
pita pocket breads, halved


1Thinly slice beef into bite-size strips.
2Spray a wok or large skillet with nonstick spray coating.
3Heat wok or skillet over high heat.
4Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes.
5Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes.
6Remove vegetables.
7Add cooking oil; heat over high heat.
8Stir-fry beef in hot oil 3 minutes.
9Combine 1/4 cup cold water and soy sauce; blend in cornstarch.
10Add to wok or skillet.
11Cook and stir until bubbly.
12Return vegetables to wok; heat through.
13Spoon mixture into halved pita bread rounds.

About Steak-Vegetable Pockets

Course/Dish: Beef, Steaks and Chops
Other Tag: Quick & Easy