IBM Computer, Laptops and Servers

Steak-Vegetable Pockets

Recipe

Title:

Steak-Vegetable Pockets

Categories:

Low-cal, Vegetables, Beef

Yield:

4 servings

Ingredients

• 3/4 lb Beef top round steak, *
• 8 x Pea pods, halved crosswise
• 1 1/2 c Broccoli, fresh,
• **
• 6 x Mushrooms
• **
• 1 x Carrot, small
• **
• 1 x Tomato, small, chopped
• 1 x Onion, small
• **
• 3 tb Soy sauce
• 1/2 x Green pepper
• 1 1/2 ts Cornstarch
• 1 tb Oil, cooking
• 4 x Pita bread rounds, halved

Directions

1. * boneless steak ** thinly sliced vegetables ~---- PER SERVING: 406 cal.,
2. 28g Pro.,
3. 53g Carbo.,
4. 9g fat, 46mg Chol.,
5. Thinly slice beef into bite-size strips.
6. Spray a wok or large skillet with nonstick spray coating.
7. Heat wok or skillet over high heat.
8. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes.
9. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes.
10. Remove vegetables.
11. Add cooking oil; heat over high heat.
12. Stir-fry beef in hot oil 3 minutes.
13. Combine 1/4 cup cold water and soy sauce; blend in cornstarch.
14. Add to wok or skillet.
15. Cook and stir till bubbly.
16. Return vegetables to wok; heat through.
17. Spoon mixture into halved pita bread rounds.
18. BETTER HOMES AND GARDENS