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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 inches flour tortillas
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.
- Servings Per Recipe 4,
- Calories 237,
- Protein (gm) 22,
- Carbohydrate (gm) 20,
- Fat, total (gm) 7,
- Cholesterol (mg) 51,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 3,
- Vitamin A (IU) 2818,
- Vitamin C (mg) 32,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 329,
- Potassium (mg) 466,
- Calcium (DV %) 91,
- Iron (DV %) 3,
- Vegetables () 1,
- Starch () 1,
- Medium-Fat Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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