Back to School - Mu Shu Steak & Apple Wraps

Moms are always on the lookout for new recipes to keep their kids fed and healthy...especially so around back to school time! So when the Beef Council sent out some new recipes, I was excited! We eat a lot of beef--my two high school football players need the extended energy level of the protein in beef and the iron and zinc keep my boys strong.  So I tried this recipe and the kids really liked it--so did the grownups!

I try not to change anything the first time I make a recipe, but I didn't have a tri-tip steak. So I used a Flat Iron steak--which is a delicious, tender cut of meat that is found in the shoulder. It is cheaper, but nearly as tender as the ribeye. So let me know if you try this recipe! We really liked the flavor of the tangy, crisp apple with the sweetened hoisin sauce and steak.


4 beef Tri-Tip Steaks, cut 1 inch thick (about 4 ounces each)
3/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/4 cup hoisin sauce
1 tablespoon honey
Salt (optional)
3 cups tri-color coleslaw mix (with green cabbage, red cabbage and carrots)
1 Granny Smith apple, peeled and thinly sliced
8 medium whole wheat flour tortillas (8 to 10-inch diameter), warmed


  1. Combine cinnamon and pepper; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
  2. Combine hoisin sauce and honey in large bowl. Carve steaks into thin slices; season with salt, if desired. Add steak slices, coleslaw mix and apple to hoisin mixture; toss to coat.
  3. Place equal amounts of beef mixture down center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges; secure with wooden picks, if necessary. 
For more recipes, check out the website! I'll try to review another recipe soon!

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