Steak-Vegetable Pockets

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, halvedboneless steak

** thinly sliced vegetables --

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

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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