How to make it

  • Tightly wrap the flour tortillas in foil and place in a low oven (160°F) to warm through.
  • Place the cubes of beef in a large bowl, add the garlic and 1 tablespoon of the sesame oil. Toss to coat and set aside at room temperature for 10 minutes.
  • In a small bowl, whisk together the hoisin sauce, jalapeño jelly and soy sauce until smooth. Set aside.
  • Combine the cabbage and carrot in a bowl. In a separate bowl, combine the garlic, ginger, vegetable oil, sesame oil and rice wine vinegar. Add to the cabbage and carrots and mix thoroughly. Season to taste with salt and pepper.
  • Heat a wok or large skillet over high heat and add the remaining tablespoon of sesame oil. Add the beef and stir-fry for about 1-1/2 minutes, just until the beef is beginning to brown on the outside. Add the hoisin-jalapeño jelly mixture and continue cooking for 1 additional minute. Stir in the sliced scallions and remove from the heat.
  • Spread the tortillas out on a flat surface. Place a portion of the ginger slaw in a line down the center of each. Top with a portion of beef and roll from one side to form a wrap. Serve immediately.
  • Makes 4 to 6 servings
  • Recipe Notes ~
  • If you want to save time, buy pre-shredded coleslaw mix at the supermarket

Reviews & Comments 3

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  • cswindoll 7 years ago
    This sounds awesome.
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  • goodeat 7 years ago
    Great sounding wrap! five forky!
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  • impssweetp 7 years ago
    Love salt and sweet flavors together. Hoisin sauce on anything is perfect. Hope you're keeping in out of the cold and snuggled up to a fire.
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