Title: Steak-Vegetable Pockets
Categories: Diet Meat Entree Vegetable
Yield: 4 Servings
| 3/4 | lb | Beef top round steak, * |
| 1 1/2 | c | Broccoli, fresh, ** |
| | | Carrot, small ** |
| | | Onion, small ** |
| 1/2 | x | Green pepper |
| 1 | tb | Oil, cooking |
| 8 | x | Pea pods, halved crosswise |
| 6 | x | Mushrooms ** |
| | | Tomato, small, chopped |
| 3 | tb | Soy sauce |
| 1 1/2 | ts | 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. BETTER HOMES AND
GARDENS