Steak-vegetable Pockets

3/4 lb Beef top round steak, * 8 x Pea pods, halved crosswise
1 1/2 c Broccoli, fresh, ** 6 x Mushrooms **
1 x Carrot, small ** 1 x Tomato, small, chopped
1 x Onion, small ** 3 tb Soy sauce
1/2 x Green pepper 1 1/2 ts Cornstarch
1 tb Oil, cooking 4 x Pita bread rounds, halved
4 servings
* boneless steak
** thinly sliced vegetables
~--------------------------------------------------------------------------
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.