Steak-Vegetable Pockets

Steak-vegetable Pockets

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Ingredients

  • 3/4 lb
    beef top round steak, boneless
  • 1.5 c
    broccoli, thinly sliced
  • 1 small
    carrot, thinly sliced
  • 1 small
    onion, thinly sliced
  • 1/2
    green pepper
  • 1 Tbsp
    cooking oil
  • 8
    pead pods, halved crosswise
  • 6
    mushrooms, thinly sliced
  • 1 small
    tomato, chopped
  • 3 Tbsp
    soy sauce
  • 1.5 tsp
    cornstarch
  • 4
    pita pocket breads, halved

How to Make Steak-Vegetable Pockets

Step-by-Step

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

Printable Recipe Card

About Steak-Vegetable Pockets

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



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