Steak-Vegetable Pockets - cooking recipe

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

Preparation

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