Search
by Ingredient

Steak-Vegetable Pockets

StarStarStarStarStar

Submitted by greeneyes

Ingredients

¾ 340.2
POUND G BEEF, ROUND STEAK
boneless *
1 ½ 355
CUPS ML BROCCOLI FLORETS
fresh, thinly sliced
1 1
SMALL SMALL CARROTS
thinly sliced
1 1
SMALL SMALL ONIONS
thinly sliced
½ 0.5
EACH EACH GREEN BELL PEPPERS
1 15
TABLESPOON ML VEGETABLE OIL
8 8
EACH EACH SNOW PEA PODS
halved crosswise *
6 6
EACH EACH MUSHROOMS
thinly sliced
1 1
SMALL SMALL TOMATOES
chopped
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
1 ½ 7.5
TEASPOONS ML CORNSTARCH
4 4
EACH EACH PITA BREAD ROUNDS
halved *

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 68 44% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 696mg 29%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 6g
Vitamin A 63% Vitamin C 70%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

    Email this recipe