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Five-Spice Steak Wraps

Makes: 4 servings
Start to Finish 25 mins
Five-Spice Steak Wraps
Ingredients
  • 12  ounces  boneless beef round steak
  • 2  cups  packaged shredded cabbage with carrot (coleslaw mix)
  • 1/4  cup  red and/or green sweet pepper cut into thin bite-size strips
  • 1/4  cup  julienned carrot
  • 1/4  cup  snipped fresh chives
  • 2  tablespoons  rice vinegar
  • 1/2  teaspoon  toasted sesame oil
  • 1/2  teaspoon  five-spice powder
  • 1/4  teaspoon  salt
  •  Nonstick cooking spray
  • 1/4  cup  plain low-fat yogurt or light dairy sour cream
  • 4 8  inches  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 Facts (Five-Spice Steak Wraps)
  • Servings Per Recipe 4,
  • cal. (kcal) 237,
  • Fat, total (g) 7,
  • chol. (mg) 51,
  • sat. fat (g) 2,
  • carb. (g) 20,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 22,
  • vit. A (IU) 2818,
  • vit. C (mg) 32,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 329,
  • Potassium (mg) 466,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 1,
  • Medium-Fat Meat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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