|1 pounds||Beef round tip steaks; cut 1/8 to 1/4-inch thick|
|3 cups||Coleslaw mix|
|⅔ cup||Green onions; sliced|
|1 tablespoon||Cornstarch, dissolved in 1/4 cup water|
|8||Flour tortillas; 8-inch size warmed|
|⅓ cup||Hoisin sauce|
|2 tablespoons||Soy-sauce- reduced sodium|
|1 tablespoon||Dark sesame oil|
|2||Garlic cloves; crushed|
Cut steaks lengthwise in half and then crosswise into thin strips.
In medium bowl, combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 20 minutes. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (½ at a time) and stir fry 1 to 2 minutes or until outside surface is no longer pink (do not overcook). Add cole slaw mix, green onions and cornstarch mixture.
Cook and stir until sauce is thickened and bubbly. To assemble, spread one side of each tortilla with 2 tspn hoisin sauce. Spoon about ½ cup beef mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. 4 servings. From Albertson's Easy Summer Meals Vol 22 recipe collection.
Formatted for MM by Pegg Seevers 5/5/96
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