Introducing a delightful culinary creation that combines the succulence of beef top round steak with an array of vibrant vegetables, presenting the sensational “Steak-Vegetable Pockets” – a wholesome recipe curated with love and passion from lovewithrecipes.com. This Lunch/Snacks category gem is not only a treat for your taste buds but also falls within the spectrum of healthy, low-cholesterol options, perfect for those seeking a quick and nutritious meal in less than 15 minutes!
Let’s embark on this culinary journey and unravel the secrets of crafting these mouthwatering Steak-Vegetable Pockets. As we delve into the ingredients and step-by-step instructions, you’ll soon discover how effortlessly you can whip up this scrumptious dish, making it an ideal go-to option for lunch or snacks.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 | Beef top round steak |
| 1 1/2 | Broccoli |
| 1 | Carrot |
| 1 | Onion |
| 1/2 | Green pepper |
| 1 | Mushrooms |
| 8 | Tomatoes |
| 6 | Soy sauce |
| 1 | Cornstarch |
Nutritional Information (Per Serving):
- Calories: 370.9
- Fat Content: 8g
- Saturated Fat Content: 1.8g
- Cholesterol Content: 46.8mg
- Sodium Content: 1152.4mg
- Carbohydrate Content: 45.1g
- Fiber Content: 4.5g
- Sugar Content: 5.6g
- Protein Content: 29.5g
Instructions:
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Begin by thinly slicing the beef top round steak into bite-size strips, ensuring that each piece is ready to absorb the flavorful essence of the dish.
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Spray a wok or a large skillet with nonstick spray coating, prepping the stage for a seamless cooking experience that won’t leave any bits behind.
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Heat the wok or skillet over high heat, setting the tone for a sizzling encounter with the fresh vegetables. Get ready to infuse the aroma of the kitchen with anticipation.
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Add the broccoli, carrot, onion, and green pepper to the heated wok or skillet. Stir-fry these colorful vegetables for a tantalizing 7 minutes, allowing their natural flavors to intermingle and create a symphony of taste.
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Introduce the pea pods, mushrooms, and tomatoes into the mix, continuing the stir-fry dance for an additional 2 minutes. Watch as the vegetables transform into a medley of textures and tastes.
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Remove the vegetable ensemble from the wok, setting them aside temporarily. Now, it’s time to elevate the richness by adding cooking oil to the wok, heating it over high heat and preparing for the grand entrance of the beef.
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Stir-fry the beef in the hot oil for a swift 3 minutes, allowing it to absorb the essence of the wok’s heat and develop that irresistible sear.
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In a culinary symphony, combine 1/4 cup of cold water with soy sauce and blend in cornstarch. This harmonious mixture is destined to elevate the flavors to new heights.
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Add the soy sauce-cornstarch blend to the wok or skillet, and let the magic happen. Cook and stir until the mixture becomes gloriously bubbly, a sign that the flavors are reaching their crescendo.
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Reintroduce the sautéed vegetables to the wok, letting them bask in the flavorful amalgamation. Heat the entire mixture through, ensuring every element is imbued with the essence of the dish.
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As the grand finale approaches, spoon the delectable steak-vegetable mixture into halved pita bread rounds, creating the perfect vessel for this culinary masterpiece.
In the realm of gastronomy, where flavors collide and textures dance, the Steak-Vegetable Pockets stand as a testament to the art of crafting a quick, healthy, and utterly satisfying meal. Whether you’re seeking a delightful lunch or a snack that transcends the ordinary, this recipe promises to be a flavorful journey worth savoring. Now, venture into your kitchen, armed with this culinary symphony, and create a masterpiece that not only tantalizes the taste buds but also brings joy to the hearts gathered around your table. 🍽✨
