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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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%
