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Prep and Cook time: 30 minutes
Marinate Time: 20 minutes
Makes: 4 servings
Ingredients
1/2 ounce dried shiitake mushrooms (optional)
1 pound beef flank steak or boneless top sirloin or top round steak, cut
3/4 inch thick
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon dark sesame oil
2 teaspoons sugar
2 cloves garlic, minced
3 cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water
8 medium flour tortillas, warmed
1/3 cup hoisin sauce
Instructions
1. Soak mushrooms in 1 cup hot water 20 minutes or until softened.
Drain well; remove and discard stems. Cut caps into thin strips.
2. Cut beef steak lengthwise in half, then crosswise into thin strips.
Stack 3 or 4 strips at a time; cut lengthwise in half. Combine soy sauce,
water, sesame oil, sugar, and garlic in large bowl. Add beef; toss.
Refrigerate 20 minutes
3. 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 beef. Combine beef, mushrooms, coleslaw mix,
green onions and cornstarch mixture in skillet. Cook and stir until sauce
is thickened and bubbly.
4. Spread hoisin sauce on tortillas; spoon beef mixture down center. Fold
bottom edge over filling; fold right and left sides to center,
overlapping.
