Steak-Vegetable Pockets

• Ready In: 12 mins
• Serves: 4

Ingredients

• 3⁄4 lb beef top round steak (boneless steak)
• 1 1⁄2 cups broccoli, fresh (thinly sliced vegetables)
• 1  small carrot, thinly sliced
• 1  onion, thinly sliced
• 1⁄2 green pepper
• 1  tablespoon  oil, cooking
• 8  pea pods, halved crosswise
• 6  mushrooms (thinly sliced vegetables)
• 1  small tomatoes, chopped
• 3  tablespoons soy sauce
• 1 1⁄2 teaspoons cornstarch
• 4  pita bread rounds, halved

Directions

1. Thinly slice beef into bite-size strips.
2. Spray a wok or large skillet with nonstick spray coating.
3. Heat wok or skillet over high heat.
4. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes.
5. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes.
6. Remove vegetables.
7. Add cooking oil; heat over high heat.
8. Stir-fry beef in hot oil 3 minutes.
9. Combine 1/4 cup cold water and soy sauce; blend in cornstarch.
10. Add to wok or skillet.
11. Cook and stir till bubbly.
12. Return vegetables to wok; heat through.
13. Spoon mixture into halved pita bread rounds.