steak-vegetable pockets

Name: Steak-Vegetable Pockets
Ingredients: 3/4 pound(s) beef top round steak, boneless; 1.5 cup(s) broccoli, thinly sliced; 1 small carrot, thinly sliced; 1 small onion, thinly sliced; 1/2 - green pepper; 1 tablespoon(s) cooking oil; 8 - pead pods, halved crosswise; 6 - mushrooms, thinly sliced; 1 small tomato, chopped; 3 tablespoon(s) soy sauce; 1.5 teaspoon(s) cornstarch; 4 - pita pocket breads, halved

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Ingredients

3/4 pound beef top round steak, boneless
1.5 cups broccoli, thinly sliced
1 small carrot, thinly sliced
1 small onion, thinly sliced
1/2 - green pepper
1 tablespoon cooking oil
8 - pead pods, halved crosswise
6 - mushrooms, thinly sliced
1 small tomato, chopped
3 tablespoons soy sauce
1.5 teaspoons cornstarch
4 - pita pocket breads, halved

How To Make steak-vegetable pockets

Step 1

Thinly slice beef into bite-size strips.

Step 2

Spray a wok or large skillet with nonstick spray coating.
Step 3

Heat wok or skillet over high heat.
Step 4

Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes.
Step 5

Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes.
Step 6

Remove vegetables.
Step 7

Add cooking oil; heat over high heat.
Step 8

Stir-fry beef in hot oil 3 minutes.
Step 9

Combine 1/4 cup cold water and soy sauce; blend in cornstarch.
Step 10

Add to wok or skillet.
Step 11

Cook and stir until bubbly.
Step 12

Return vegetables to wok; heat through.
Step 13

Spoon mixture into halved pita bread rounds.
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