Related recipes: Asian, Beef, Beef Round Roast, Beef Tenderloin Roast, Cabbage, High Fiber, Main Dishes, National Cattleman’s Beef Association, Soy
Add these dishes to make a full meal:
Yield: 4 servings
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
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.