- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 21 Times
With this recipe, your family can enjoy the exotic flavors of the East without ever having to leave the kitchen.
Hoisin sauce is a sweet and spicy condiment often used in Chinese dishes. It is sold in the supermarket alongside other Asian condiments. For a more intense flavor, spread about ½ teaspoon hoisin sauce on each tortilla before filling it. The dish is reminiscent of Chinese mu-shu dishes, and the tortillas make a great substitute for the pancakes. You can also serve the filling over rice.
- 1 pound ground beef, fresh or frozen (see Notes)
- 8 ounces fresh button mushrooms
- 1 small head green cabbage, or ½ large head (about 1¼ pounds; see Notes)
- 2 medium-size carrots
- 1 tablespoon peanut oil or other vegetable oil
- ¼ cup hoisin sauce
- 2 teaspoons Asian (dark) sesame oil
- 12 small (7-inch) flour tortillas
- Extra hoisin sauce, for the tortillas (optional)
1. If the beef is frozen, run it under hot water so you can remove the packaging. Place the beef on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
2. Meanwhile, rinse, pat dry, and coarsely chop the mushrooms, removing any tough stems. Set aside. Cut the cabbage in half. Cut away and discard the tough core. Using a sharp chef ’s or slicing knife, cut the cabbage into thin shreds. Set aside. Peel the carrots and grate them using the large holes of a box grater. Set aside.
3. Heat the peanut oil in an extra-deep 12-inch skillet over medium heat for 1 minute. Add the beef (fresh or partially defrosted) to the skillet and cook, turning and breaking up the meat, until it is completely browned, about 8 minutes. Drain any accumulated fat from the skillet, if necessary.
4. Add the mushrooms to the skillet and cook, stirring occasionally, until they just begin to release their liquid, about 3 minutes. Meanwhile, mix the hoisin sauce, sesame oil, and ¼ cup water in a 1-cup measure or small bowl.
5. Add the hoisin sauce mixture, the cabbage, and the carrots to the skillet. Stir well, cover the skillet, and cook, lifting the lid to stir from time to time, until the cabbage is tender, about 3 minutes.
6. While the cabbage steams, stack the tortillas on a microwave-safe plate and microwave until warm, following the package directions, 3 to 5 minutes.
7. If desired, spread a little extra hoisin sauce in the center of each tortilla. Using a slotted spoon, place about ½ cup of the beef mixture in the center of each tortilla. Tuck in one end, roll up the tortillas burrito-style, and serve.
You can use 3 cups Basic Beef, defrosted if frozen. Add once the oil is heated in Step 3.
Instead of the cabbage and carrots, you can use 1 package (16 ounces) cabbage coleslaw mix. We often buy these bags of ready-to-go slaw when they are on a buy-one-get-one-free special. Most grocery stores carry 8- and 16-ounce bags. Warehouse club stores usually carry larger bags at extremely reduced prices.
© 2005 Beverly Mills and Alicia Ross
Note from Cookstr's Editors
Nutritional information does not include extra hoisin sauce for the tortillas.