This is a stir-fry dish from the northern region of China. It's typically made with a single marinated meat (pork, beef, chicken or seafood, but even vegetables can be used) that's stir-fried with cole slaw greens, mushrooms, and green onions. The stir-fry is then rolled in small pancake-like wrappers instead of being...
Provided by Vickie Parks
Categories Beef
Time 1h
Number Of Ingredients 15
Steps:
- 1. Dissolve cornstarch in 1/4 cup water; set aside.
- 2. Soak mushrooms in 1 cup hot water for 20 minutes or until softened. Drain well; remove and discard stems. Cut mushroom caps into thin strips
- 3. While mushrooms are soaking, 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.
- 4. Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of the beef, and stir-fry for 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove beef. Repeat with remaining beef.
- 5. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
- 6. To assemble: Spread a little hoisin sauce on each tortilla. Spoon beef mixture the down center. Fold bottom edge over filling; fold right and left sides toward center, overlapping sides a bit.
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