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Steak-Vegetable Pockets

Steak-Vegetable Pockets recipe image
This hearty Steak-Vegetable Pocket recipe delivers a perfect balance of tender beef strips and crisp-tender vegetables, all wrapped in soft pita bread. The savory soy-cornstarch glaze ties together the earthy mushrooms, sweet peas, and aromatic spices, creating a dish that is both comforting and energizing. Ideal for busy weeknight dinners or a light yet satisfying lunch, this meal comes together in under 40 minutes. It&# 226;€™s a nutritious way to enjoy a protein-packed main course without the fuss of heavy cooking, appealing to both adults and kids who love handheld foods.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 307.2
Dietary: Low-cal
Description
This hearty Steak-Vegetable Pocket recipe delivers a perfect balance of tender beef strips and crisp-tender vegetables, all wrapped in soft pita bread. The savory soy-cornstarch glaze ties together the earthy mushrooms, sweet peas, and aromatic spices, creating a dish that is both comforting and energizing. Ideal for busy weeknight dinners or a light yet satisfying lunch, this meal comes together in under 40 minutes. It&# 226;€™s a nutritious way to enjoy a protein-packed main course without the fuss of heavy cooking, appealing to both adults and kids who love handheld foods.
Ingredients
  • 3/4 pound Beef top round steak, thinly sliced
  • 1 1/2 cup Broccoli florets, fresh
  • 1 small Carrot, julienned or thinly sliced
  • 1 small Onion, thinly sliced
  • 1/2 medium Green pepper, sliced
  • 8 pieces Pea pods, halved crosswise
  • 6 pieces Mushrooms, sliced
  • 1 small Tomato, chopped
  • 3 tablespoons Soy sauce
  • 1 1/2 teaspoons Cornstarch
  • 1 tablespoon Cooking oil
  • 4 rounds Pita bread, halved
  • 1/4 cup Cold water
Directions
  1. 1
    Thinly slice the beef top round steak into bite-sized strips.
  2. 2
    Heat a wok or large skillet over high heat and lightly spray with nonstick cooking spray.
  3. 3
    Add the broccoli, carrot, onion, and green pepper to the hot wok; stir-fry for 7 minutes until tender-crisp.
  4. 4
    Add the pea pods, mushrooms, and chopped tomato; continue stir-frying for 2 minutes.
  5. 5
    Remove the cooked vegetable mixture from the wok and set aside on a plate.
  6. 6
    Add the cooking oil to the same hot wok and heat over high heat.
  7. 7
    Add the sliced beef to the hot oil; stir-fry for 3 minutes until browned and cooked through.
  8. 8
    In a small bowl, whisk together the cold water, soy sauce, and cornstarch until smooth.
  9. 9
    Pour the soy sauce mixture into the wok with the beef; cook and stir constantly until the sauce becomes bubbly and thickened.
  10. 10
    Return the vegetable mixture to the wok; toss everything together and heat through for 1 minute.
  11. 11
    Spoon the hot beef and vegetable mixture into the halved pita bread rounds.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 307.2kcal
% Daily Value *
Total Fat 17.8g28%
Saturated Fat 6.3g32%
Cholesterol 69.8mg24%
Sodium 108.7mg5%
Total Carbohydrate 9.4g4%
Dietary Fiber 3.3g14%
Sugars 3.0g
Protein 27.5g56%

* 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

Ensure the beef is sliced thinly against the grain for maximum tenderness.

Vegetables can be adjusted based on preference; snap peas or bell peppers work well as substitutes.

For a gluten-free option, use tamari instead of soy sauce and ensure pita bread is gluten-free if required.

Best served immediately while the pita is still warm and soft.

Any leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: beef, steak, stir-fry, pita, vegetables, broccoli, peas, mushrooms, soy sauce, quick dinner, healthy, wrap, asian-inspired, protein, family meal, easy recipe, weeknight, carrot, green pepper, onion
Read it online: https://www.chefs-mate.com/recipe/steak-vegetable-pockets-2/