Mu Shu Steak and Apple Wraps

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 7 mins
  • Cook: 9 mins

This recipe is from Tanner Kohn of Simpsonville, S.C., who competed at the 2007 National Beef Cook-off with his mom, Shannon.


3/4teaspoon ground cinnamon
1/4teaspoon pepper
4-- beef tri-tip steaks, cut 1-inch thick (about 4 ounces each)
1/4cup hoisin sauce
1tablespoon honey
1/4teaspoon salt
3cups tri-color coleslaw mix (green cabbage, red cabbage and carrots)
1-- Granny Smith apple, thinly sliced
8-- (8 to 10 inch) whole-wheat flour tortillas, warmed


  1. Combine cinnamon and pepper. Press evenly onto steaks. Heat a large nonstick skillet over medium heat. Place steaks in skillet; cook 9 to 12 minutes, turning occasionally.
  2. Combine hoisin sauce and honey in a large bowl. Cut steaks into thin slices; season with salt. Add steak slices, coleslaw mix and apple to hoisin mixture; toss to coat.
  3. Place equal amounts of beef mixture down center of each tortilla, leaving a 1-2-inch border on both sides. Fold bottom edge up over filling. Fold sides to center, overlapping edges; secure with wooden picks if necessary.

Nutritional Info *per serving

  • Calories 710
  • Glycemic Load 3
  • Fat 24g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 9g
  • Cholesterol 80mg
  • Sodium 860mg
  • Potassium 1010mg
  • Carbohydrate 76g
  • Fiber 8g
  • Sugars 13g
  • Protein 44g
  • Trans Fat 0g
  • Vitamin A 110%
  • Vitamin C 180%
  • Calcium 6%
  • Iron 40%