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Steak-Vegetable Pockets



Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


¾ pound beef, round steak
1 ½ cups broccoli florets
fresh, thinly sliced
1 small carrots
thinly sliced
1 small onions
thinly sliced
½ each green bell peppers
1 tablespoon vegetable oil
8 each snow pea pods
halved crosswise
6 each mushrooms
thinly sliced
1 small tomatoes
3 tablespoons soy sauce, tamari
1 ½ teaspoons cornstarch
4 each pita bread rounds


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

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 6844% of calories 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?


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