Steak-Vegetable Pockets Recipe

Name: Steak-Vegetable Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3/4 lb. beef top round steak; 1 1/2 c. thinly sliced broccoli; 1 small carrot, thinly sliced; 1 small onion, sliced; 1/2 green pepper in strips; 3 Tbsp. oil; 8 pea pods; 6 fresh mushrooms, sliced; 1 small chopped tomato; 3 Tbsp. soy sauce; 1 1/2 tsp. cornstarch; 4 pita bread rounds, halved; 1/2 c. shredded Cheddar cheese

Servings: persons

3/4 lb. beef top round steak
1 1/2 c. thinly sliced broccoli
1 small carrot, thinly sliced
1 small onion, sliced
1/2 green pepper in strips
3 Tbsp. oil
8 pea pods
6 fresh mushrooms, sliced
1 small chopped tomato
3 Tbsp. soy sauce
1 1/2 tsp. cornstarch
4 pita bread rounds, halved
1/2 c. shredded Cheddar cheese

1
Slice beef thinly into bite size strips.
2
In wok, stir-fry broccoli, carrot, onion and green pepper in 1 tablespoon hot oil 7 minutes.
3
Add pea pods, mushrooms and tomatoes; stir-fry 2 minutes.
4
Combine 1/4 cup cold water and soy sauce.
5
Blend in cornstarch.
6
Add to wok.
7
Stir until bubbly.
8
Return vegetables to wok, heat through.
9
Spoon into pita bread; top with cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb. beef top round steak, 1 1/2 c. thinly sliced broccoli, 1 small carrot, thinly sliced, 1 small onion, sliced, and more.

Yes, Steak-Vegetable Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak-Vegetable Pockets

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