Steak-vegetable Pockets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Low-cal, Main dish, Meats, Vegetables | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Beef top round steak, * |
| Carrot, small ** | ||
| 1/2 | Green pepper | |
| 8 | Pea pods, halved crosswise | |
| Tomato, small chopped | ||
| 1 1/2 | t | Cornstarch |
| 1 1/2 | c | Broccoli, fresh ** |
| Onion, small ** | ||
| 1 | T | Oil, cooking |
| 6 | Mushrooms ** | |
| 3 | T | Soy sauce |
| 4 | Pita bread rounds, halved |
INSTRUCTIONS
boneless steak ** thinly sliced vegetables PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol., 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. BETTER HOMES AND GARDENS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 239
Total Fat: 26.7g
Cholesterol: 60.4mg
Sodium: 642.5mg
Potassium: 628.9mg
Carbohydrates: 12.7g
Fiber: 2.3g
Sugar: 5.2g
Protein: 16.9g