Pour hot water over mushrooms, if desired, in small bowl; let stand 20 minutes or until mushrooms are softened.
Meanwhile cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half to form thinner strips. Combine marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator 20 minutes.
Meanwhile drain mushrooms well; remove and discard stems. Cut mushrooms into thin strips.
Remove beef from marinade; discard 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 from skillet. Repeat with remaining beef.
Return all beef to skillet. Add mushrooms, coleslaw 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 teaspoons hoisin sauce. Spoon about 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.
Nutrition Information Per Serving Using Top Sirloin:
570 calories 37 g protein 72 g carbohydrate 15 g fat
848 mg sodium 76 mg cholesterol 8 mg niacin
1 mg vitamin B6 2 mcg vitamin B12 8 mg iron 7 mg zinc
Source: National Cattlemen's Beef Association
Sponsored Link:
Offsite Sponsored Links Links provided below are not controlled by TGC Magazine:
