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Ingredientes
- 2 Tbsp. dark soy sauce
- 1 tsp chopped garlic
- 2 Tbsp. cornstarch
- 3/4 lb beef flank steak, thinly sliced across the grain
- 1/3 c. hoisin sauce
- 2 Tbsp. chili sauce
- 3 Tbsp. vegetable oil
- 1/2 lb button mushrooms, julienned
- 1/4 lb fresh shiitake mushrooms, stems discarded, caps julienned
- 1/4 c. fresh wood ear mushrooms, trimmed and julienned (optional)
- 5 x Chinese chives or possibly green onions, cut into 2 inch pcs
- 1/2 c. julienned carrot
- 1/4 c. chicken stock
- 2 tsp cornstarch dissolved in 1 Tbsp. water
- 6 x 8 inch flour tortillas, warmed
Direcciones
- To prepare marinade: Combine soy sauce, garlic and cornstarch in a bowl. Add in beef and stir to coat. Let stand for 10 min.
- To prepare sauce: Combine hoisin and chili sauces in a small bowl. Set aside.
- To prepare filling: Place a wok over high heat till warm. Add in 2 Tbsp. oil, swirling to coat sides. Add in beef and stir-fry till no longer pink, about 1 1/2 min. Remove meat from wok. Add in remaining 1 Tbsp. oil to wok, swirling to coat sides. Add in all mushrooms, chives and carrot; stir-fry for 2 1/2 min. Add in stock and bring to a boil. Decrease heat to low and simmer for 1 minute. Return beef to pan and add in cornstarch solution. Cook, stirring, till mix boils and thickens.
- Place meat mix in a serving bowl. Serve tortillas and sauce alongside. To eat, spread about 2 tsp. of sauce on a hot tortilla, top with 1/4 c. meat filling. Fold tortilla in half, and eat out of hand.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 839g | |
| Calories 1278 | |
| Calories from Fat 615 | 48% |
| Total Fat 68.99g | 86% |
| Saturated Fat 13.78g | 55% |
| Trans Fat 1.05g | |
| Cholesterol 122mg | 41% |
| Sodium 3687mg | 154% |
| Potassium 2089mg | 60% |
| Total Carbs 78.34g | 21% |
| Dietary Fiber 11.1g | 37% |
| Sugars 28.17g | 19% |
| Protein 83.71g | 134% |
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