------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Steak-Vegetable Pockets
 Categories: Low-cal Meats Main dish Vegetables  
   Servings:  4
 
     3/4 lb Beef top round steak,  *        1 1/2 c  Broccoli, fresh,       **  
       1 x  Carrot, small          **           1 x  Onion, small           **  
     1/2 x  Green pepper                        1 T  Oil, cooking  
       8 x  Pea pods, halved crosswise          6 x  Mushrooms              **  
       1 x  Tomato, small, chopped              3 T  Soy sauce  
   1 1/2 t  Cornstarch                          4 x  Pita bread rounds, halved  
 
   * boneless steak
   ** thinly sliced vegetables
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   PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol.,
   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.
   BETTER HOMES AND GARDENS
  
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