Yield: 4 Servings
|1 pounds||Beef round tip steaks cut 1/8 to 1/4-inch thick|
|3 cups||Packaged coleslaw mix|
|⅔ cup||Sliced green onions|
|1 tablespoon||Constarch; dissolved in...|
|8 \N||Flour tortillas (8\" diameter), warmed|
|⅓ cup||Hoisin sauce|
|2 tablespoons||Reduced-sodium soy sauce|
|1 tablespoon||Dark seasame oil|
|2 \N||Garlic cloves; crushed|
1. Cut steaks lengthwise in half and then crosswise into thin strips.
2. In medium bowl, combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 20 minutes.
3. 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 coleslaw mix, green onions and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.
4.To assemble, spread one side of each tortilla with 2 teaspoons 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. Makes 4 servings.
Nutritional information per serving: 501 calories; 34 g protein; 62 g carbohydrate; 13 g fat; 3½ g saturated fatty acids; 6.3 mg iron; 1,055 mg sodium; 69 mg cholesterol.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --