Five-Spice Steak Wrap Sandwiches Recipe

ingredients

12 ounces boneless beef round steak
2 cups packaged coleslaw mix
1/4 cup red and/or green bell pepper, cut into thin bite-size strips
1/4 cup julienne-cut 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
non-stick cooking spray
1/4 cup plain low-fat yogurt or light dairy sour cream
4 flour tortillas (8-inch size)

directions

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 and toss to coat. Set aside.

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 and stir-fry for 3 to 4 minutes or until brown.

To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top with steak strips. Stir coleslaw mixture and spoon over steak.

Fold in sides of tortillas. If desired, secure with wooden toothpicks.

nutrition data

Nutritional data has not been calculated yet.

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