steak-vegetable pockets
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Ingredients For steak-vegetable pockets
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3/4 lbbeef top round steak, boneless
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1.5 tspcornstarch
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3 Tbspsoy sauce
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1 smtomato, chopped
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6mushrooms, thinly sliced
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8pead pods, halved crosswise
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1 Tbspcooking oil
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1/2green pepper
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1 smonion, thinly sliced
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1 smcarrot, thinly sliced
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1.5 cbroccoli, thinly sliced
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4pita pocket breads, halved
How To Make steak-vegetable pockets
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1Thinly slice beef into bite-size strips.
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2Spray a wok or large skillet with nonstick spray coating.
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3Heat wok or skillet over high heat.
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4Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes.
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5Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes.
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6Remove vegetables.
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7Add cooking oil; heat over high heat.
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8Stir-fry beef in hot oil 3 minutes.
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9Combine 1/4 cup cold water and soy sauce; blend in cornstarch.
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10Add to wok or skillet.
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11Cook and stir until bubbly.
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12Return vegetables to wok; heat through.
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13Spoon mixture into halved pita bread rounds.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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