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Steak-Vegetable Pockets

Steak-Vegetable Pockets recipe image
These Steak-Vegetable Pockets are a quick, satisfying weeknight dinner that combines tender strips of top round beef with a colorful mix of stir-fried vegetables. The savory blend of broccoli, carrots, mushrooms, and snap peas is tossed in a light, glossy soy sauce glaze, creating a perfect balance of flavors and textures. Tucked into warm, halved pita rounds, this dish offers a handheld convenience that feels like a gourmet meal. It&# 226;ÂÂs an excellent way to use up fresh produce and lean protein, making it both nutritious and delicious. Ideal for busy evenings when you need something wholesome yet exciting, these pockets are sure to become a family favorite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1702.2
Dietary: Low-cal
Description
These Steak-Vegetable Pockets are a quick, satisfying weeknight dinner that combines tender strips of top round beef with a colorful mix of stir-fried vegetables. The savory blend of broccoli, carrots, mushrooms, and snap peas is tossed in a light, glossy soy sauce glaze, creating a perfect balance of flavors and textures. Tucked into warm, halved pita rounds, this dish offers a handheld convenience that feels like a gourmet meal. It&# 226;€™s an excellent way to use up fresh produce and lean protein, making it both nutritious and delicious. Ideal for busy evenings when you need something wholesome yet exciting, these pockets are sure to become a family favorite.
Ingredients
  • 3/4 pound Beef top round steak, thinly sliced
  • 1 1/2 cup Fresh broccoli florets
  • 1 Small carrot, sliced
  • 1 Small onion, chopped
  • 1/2 Green pepper, sliced
  • 1 tablespoon Cooking oil
  • 8 Pea pods (snap peas), halved crosswise
  • 6 Mushrooms, sliced
  • 1 Small tomato, chopped
  • 3 tablespoon Soy sauce
  • 1 1/2 teaspoon Cornstarch
  • 4 Pita bread rounds, halved
Directions
  1. 1
    Slice the beef top round steak into thin, bite-size strips.
  2. 2
    Heat a wok or large skillet over high heat and spray lightly with nonstick cooking spray.
  3. 3
    Add the broccoli, carrot, onion, and green pepper to the wok; stir-fry for 7 minutes until tender-crisp.
  4. 4
    Add the pea pods, mushrooms, and chopped tomato; continue to stir-fry for 2 more minutes.
  5. 5
    Remove the vegetable mixture from the wok and set aside.
  6. 6
    Add the cooking oil to the hot wok and heat over high heat.
  7. 7
    Stir-fry the beef strips in the hot oil for 3 minutes until browned and cooked through.
  8. 8
    In a small bowl, combine 1/4 cup cold water, soy sauce, and cornstarch until smooth.
  9. 9
    Pour the soy sauce mixture into the wok with the beef; cook and stir until the sauce becomes bubbly and thickened.
  10. 10
    Return the cooked vegetables to the wok; toss gently to combine and heat through.
  11. 11
    Spoon the warm beef and vegetable mixture into the halved pita bread rounds.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1702.2kcal
% Daily Value *
Total Fat 120.4g186%
Saturated Fat 26.7g134%
Cholesterol 69.8mg24%
Sodium 1869.6mg78%
Total Carbohydrate 88.4g30%
Dietary Fiber 18.6g75%
Sugars 27.3g
Protein 89.0g178%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, steak, stir-fry, vegetables, pita, healthy, quick dinner, broccoli, mushrooms, soy sauce, weeknight meal, easy recipe, handheld, lean protein, family friendly
Read it online: https://www.chefs-mate.com/recipe/steak-vegetable-pockets-3/