Served in a tortilla, this delicious Chinese recipe calls for Flank Steak topped with crunchy coleslaw mix for a flavorful dish.
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 ½ 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.
Cook’s Tip: You may substitute 1 beef Top Sirloin Steak Boneless or 1 beef Top Round Steak Boneless, cut ¾ inch thick, for beef Flank Steak.
Recipe from Beef. It’s What’s for Dinner.