Steak-Vegetable Pockets

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Steak-Vegetable Pockets
Categories: Low-cal Meats Main dish Vegetables
Servings: 4

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

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