Try this favorite Chinese recipe wrapped in a tortilla. Steak is marinated, grilled and served with coleslaw mix for an extra crunch.
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 beef. 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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using top sirloin: 544 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 50 mg Cholesterol; 1140 mg Sodium; 68 g Total Carbohydrate; 2.5 g Dietary Fiber; 37 g Protein; 4.3 mg Iron; 7.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 31.4 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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