Preparation

Step 1

Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well; remove and discard stems. Cut caps into thin strips.
Step 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 marinade ingredients in large bowl. Add beef; toss. Refrigerate 20 minutes.

Cooking Tip: You may substitute 1 beef Top Sirloin Steak Boneless or 1 beef Top Round Steak Boneless, cut 3/4 inch thick, for beef Flank Steak.
Step 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 beef reaches an internal temperature for medium rare (145°F), stirring occasionally. Remove from skillet. Repeat with remaining beef.
Step 4

Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
Step 5

Spread hoisin sauce on tortillas; spoon beef mixture down center. Fold bottom edge over filling; fold right and left sides to center, overlapping.

Nutrition Information

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.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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30

4

12

Ingredients

Marinade:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Nutrition Tip

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30

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Ingredients

Marinade:

Preparation

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Step 2

Step 3

Step 4

Step 5

Nutrition Information

Nutrition Tip

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