Steak-Vegetable Pockets

3/4 lb Beef top round steak,

-boneless steak 1 1/2 c Broccoli, fresh, thin sliced

1 x Carrot, small, thin sliced

1 x Onion, small, thin sliced

1/2 x Green pepper

1 T Oil, cooking

8 x Pea pods, halved crosswise

6 x Mushrooms, thin sliced

1 x Tomato, small, chopped

3 T Soy sauce

1 1/2 t Cornstarch

4 x Pita bread rounds, halved

Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds.