Steak Vegetable Pockets

Serves:

Ingredients:

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

Method:

* boneless steak ** thinly sliced vegetables 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.