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Yield: 4 servings
| ¾ | lb | Beef top round steak, * |
| 1½ | cups | Broccoli, fresh, ** |
| | | Carrot, small ** |
| | | Onion, small ** |
| ½ | | Green pepper |
| 1 | tablespoon | Oil, cooking |
| 8 | | Pea pods, halved crosswise |
| 6 | | Mushrooms ** |
| | | Tomato, small, chopped |
| 3 | tablespoon | Soy sauce |
| 1½ | teaspoon | Cornstarch |
| 4 | | Pita bread rounds, halved |
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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 ¼ 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
Your Steak-Vegetable Pockets is ready. Buon appetito!
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