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

How to Make Steak-Vegetable Pockets


  • 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.

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About Steak-Vegetable Pockets

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

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