Five-Spice Steak Wraps
These wraps unite Asian and Mexican cuisine into one freshly fused dish. Using yogurt in place of sour cream keeps it light and healthy.
Ingredients
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12 ounces boneless beef round steak
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2 cups packaged shredded cabbage with carrot (coleslaw mix)
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1/4 cup red and/or green sweet pepper cut into thin bite-size strips
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1/4 cup julienned carrot
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1/4 cup snipped fresh chives
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2 tablespoons rice vinegar
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1/2 teaspoon toasted sesame oil
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1/2 teaspoon five-spice powder
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1/4 teaspoon salt
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Nonstick cooking spray
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1/4 cup plain low-fat yogurt or light dairy sour cream
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4 8-inch flour tortillas
Directions
1.
If desired, partially freeze steak for easier slicing. In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.
2.
Trim fat from steak. Thinly slice steak across the grain into 1/4-inch-thick strips. Sprinkle steak strips with five-spice powder and salt. Coat an unheated 10-inch nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add steak strips; stir-fry for 3 to 4 minutes or until brown.
3.
To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top with steak strips. Stir coleslaw mixture; spoon over steak. Fold in sides of tortillas. If desired, secure with wooden toothpicks. Makes 4 wraps.
Nutrition information
Calories 237, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 51 mg, Sodium 329 mg, Carbohydrate 20 g, Total Sugar 3 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 54%, Calcium 9%, Iron 19%. Exchanges: Vegetable 1, Starch 1, Medium-Fat Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
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Easy Moo-Shu-Style Pork
Use coleslaw mix for the vegetables and tortillas for the Mandarin pancakes, and you have a simplified version of traditional mu shu pork.
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