Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 4 servings
Ingredients
1 lb beef flank steak or boneless top sirloin or top round steak,
cut 3/4 inch thick
1/2 oz dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup sliced green onions
1 Tbs cornstarch dissolved in 1/4 cup water
8 medium flour tortillas, warmed
1/3 cup hoisin sauce
Marinade:
2 Tbs each reduced-sodium soy sauce and water
1 Tbs dark sesame oil
2 tsp sugar
2 cloves garlic, minced
Directions
Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain
well; remove and discard stems. Cut caps into thin strips.
Cut beef steak lengthwise in half, then crosswise into thin strips.
Stack 3 or 4 strips at a time; cut lengthwise in half. Combine marinade ingredients in large
bowl. Add beef; toss. Refrigerate 20 minutes.
Drain beef, discarding marinade. Heat large nonstick skillet over
medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface
of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining Combine beef,
mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until
sauce is thickened and bubbly.
Spread hoisin sauce on tortillas; spoon beef mixture down center. Fold
bottom edge over filling; fold right and left sides to center, overlapping.
Nutrition facts
Serving Size 1 serving
Calories 535
Calories from Fat 191 (36%)
% Daily Value*
32%Total Fat 21g
34%Saturated
Fat 6.9g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
20%Cholesterol 60mg
44%Sodium 1046mg
21%Potassium 743mg
19%Total
Carbohydrate 56g
19%Dietary
Fiber 4.9g
Sugars 7g
Sugar Alcohols 0g
61%Protein 31g