Version 3 - Moo Shu Beef --
Lean Cut
  • Total Recipe Time: 30 minutes
  • Makes 6 servings.


  1. 1 beef Flank Steak (about 1-1/2 pounds)
  2. 4-1/2 cups packaged coleslaw mix (16 ounce package), divided
  3. 2/3 cup sliced green onions
  4. 1 tablespoon cornstarch dissolved in 1/4 cup water
  5. 12 medium whole wheat tortillas, warmed (7 to 8 inch)
  6. 1/2 cup hoisin sauce
  1. 2 tablespoons reduced-sodium soy sauce
  2. 1 tablespoon water
  3. 1 tablespoon toasted sesame oil
  4. 2 teaspoons sugar
  5. 2 teaspoons minced garlic
  1. sriracha sauce, hoisin sauce (optional)


  1. Combine marinade ingredients in small bowl. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef steak strips and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
  2. 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 and keep warm. Repeat with remaining beef.  Combine beef, 3 cups coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly, 2 to 3 minutes.
  3. Spread 1 teaspoon hoisin sauce on each tortilla; spoon beef mixture down center, top with 1 teaspoon hoisin. Add two tablespoons remaining coleslaw mix to each wrap. Fold bottom edge up over filling; fold right and left sides to center, overlapping edges.
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