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Steak and Vegetable Pockets Recipe

   
 

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     Steak and Vegetable Pockets

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3/4 pounces beef top round steak
1 small carrot, thinly sliced
1 1/2 cups thinly sliced broccoli
1 small onion, sliced
1/2 green pepper, cut into strips
3 tablespoons cooking oil
8 pea pods, halved crosswise
1 pound mushrooms, sliced
1 small tomato, chopped
 
3 tablespoons soy sauce
1 1/2 teaspoon cornstarch
4 pita bread rounds, halved
1/2 cup shredded cheddar cheese

Instructions
Slice beef thinly across the grain into bite sized strips. In a wok, stir-fry broccoli, carrot, onion, and green pepper in 1 tablespoon oil for 7 minutes. Add pea pods, mushrooms, and tomato; stir-fry 2 minutes. Remove vegetables. Stir-fry beef in remaining oil, 3 minutes. Combine 1/4 cup cold wat, soy sauce; blend in cornstarch. Add to wok. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into pita bread and top with cheese.
This dish can be cooked in a frying or saute pan, also. I skip the pita bread and serve this dish over rice and top with cheese. Good way to get children to eat vegetables, fresh.


Originally Submitted
12/30/2010





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