Asian Beef and Mushroom Wraps
- 3 tablespoons vegetable oil, divided
- 1 pound flank or round steak (or boneless chicken breasts), cut in thin strips
- 1 pound fresh white mushrooms, sliced (about 6 cups)
- 1 package (about 16 ounces) frozen stir-fry vegetables (about 1 1/2 cups)
- 1/3 cup hoisin sauce
- Six 8-inch flour tortillas
In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add half of the beef; cook and stir until browned on both sides, 5 to 6 minutes; remove to plate and set aside. Repeat with remaining beef. Heat remaining 1 tablespoon of oil in skillet; add mushrooms; cook and stir until tender and all the liquid has evaporated, about 5 minutes. Add vegetables; cook, stirring frequently until vegetables are barely cooked, about 2 minutes. Stir in hoisin sauce and reserved beef; heat 1 minute.
Spoon an equal amount of the beef and mushroom mixture on one side of each tortilla; roll to enclose filling. Cut rolled tortillas in halves diagonally, serve immediately.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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