These Steak-Vegetable Pockets offer a delightful fusion of textures and flavors, perfect for a busy weeknight. Tender strips of top round steak are quickly stir-fried to retain their juiciness, then combined with a vibrant mix of crisp broccoli, carrots, onions, and sweet peas. The savory soy-cornstarch glaze coats every bite, adding a glossy, umami-rich finish. Served in halved pita breads, these pockets are handheld, satisfying, and easy to eat. This dish balances protein and fresh vegetables, making it a wholesome choice that feels indulgent. Its an excellent option for lunchboxes or a light dinner that comes together in under 30 minutes.
Steak-Vegetable Pockets
Description
These Steak-Vegetable Pockets offer a delightful fusion of textures and flavors, perfect for a busy weeknight. Tender strips of top round steak are quickly stir-fried to retain their juiciness, then combined with a vibrant mix of crisp broccoli, carrots, onions, and sweet peas. The savory soy-cornstarch glaze coats every bite, adding a glossy, umami-rich finish. Served in halved pita breads, these pockets are handheld, satisfying, and easy to eat. This dish balances protein and fresh vegetables, making it a wholesome choice that feels indulgent. Its an excellent option for lunchboxes or a light dinner that comes together in under 30 minutes.Ingredients
Directions
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Thinly slice the beef into bite-size strips against the grain.
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Spray a wok or large skillet with nonstick spray and heat over high heat.
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Add broccoli, carrot, onion, and green pepper to the wok; stir-fry for 7 minutes until crisp-tender.
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Add pea pods, mushrooms, and tomato; continue stir-frying for 2 minutes.
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Remove the vegetable mixture from the wok and set aside.
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Add cooking oil to the hot wok and heat over high heat.
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Stir-fry the beef strips in the hot oil for 3 minutes until browned and cooked through.
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In a small bowl, combine 1/4 cup cold water, soy sauce, and cornstarch; whisk until smooth.
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Pour the soy sauce mixture into the wok with the beef.
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Cook and stir constantly until the sauce becomes bubbly and thickened.
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Return the cooked vegetables to the wok; toss to combine and heat through.
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Spoon the beef and vegetable mixture into the halved pita bread rounds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230.7kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.7g29%
- Cholesterol 69.8mg24%
- Sodium 61.3mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 24.7g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the beef against the grain to ensure tenderness.
You can substitute the beef with chicken breast or shrimp for a different protein profile.
Feel free to customize the vegetables based on what you have on hand; bell peppers, snap peas, and bok choy work well.
To make this dish gluten-free, use tamari instead of soy sauce and ensure your pita bread is gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
If you prefer a spicier kick, add a dash of red pepper flakes or sriracha to the sauce.
