Steak-Vegetable Pockets
Submitted by greeneyes
Stir-fried beef strips with broccoli, snow peas, mushrooms, and carrots in a soy-cornstarch glaze, stuffed into warm pita pockets. A low-calorie steak and veggie stir-fry you can eat with your hands.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minStir-fry meets sandwich in this clever little dinner that’s as fun to eat as it is healthy.
Round steak strips get a fast sear in a hot wok while a rainbow of vegetables, broccoli, snow peas, mushrooms, carrots, peppers, and tomato, stir-fry until they’re crisp-tender. Toss everything together in a quick soy and cornstarch sauce, then stuff the whole sizzling mixture into warm pita bread halves.
It’s handheld, it’s loaded with vegetables, and it’s low-calorie enough that you can have seconds without guilt.
Pro Tips
- Stir-fry the vegetables first, then remove them so they stay crisp while you cook the beef
- Slice the round steak as thin as possible for tender, quick-cooking strips
- The soy-cornstarch sauce thickens fast so have it pre-mixed and ready to pour
- Warm the pita briefly before stuffing so it’s pliable and doesn’t crack
Ingredients
Directions
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 ¼ cup cold water and soy sauce; blend in cornstarch.
Add to wok or skillet. Cook and stir until bubbly.
Return vegetables to wok; heat through.
Spoon mixture into halved pita bread rounds.
Comments
