Mu Shu Steak and Apple Wraps

Kitchen Tested
  • Yield 4 servings
  • Prep 7 mins
  • Cook 9 mins

Asian flavors meet Mexican tortillas in this wrap.

Mark Boughton Photography / styling by Teresa Blackburn

This recipe is from Tanner Kohn of Simpsonville, S.C., who competed at the 2007 National Beef Cook-off with his mom, Shannon.


3/4 teaspoon ground cinnamon
1/4 teaspoon pepper
4 beef tri-tip steaks, cut 1-inch thick (about 4 ounces each)
1/4 cup hoisin sauce
1 tablespoon honey
1/4 teaspoon salt
3 cups tri-color coleslaw mix (green cabbage, red cabbage and carrots)
1 Granny Smith apple, thinly sliced
8 (8 to 10 inch) whole-wheat flour tortillas, warmed


  1. Combine cinnamon and pepper. Press evenly onto steaks. Heat a large nonstick skillet over medium heat. Place steaks in skillet; cook 9 to 12 minutes, turning occasionally.
  2. Combine hoisin sauce and honey in a large bowl. Cut steaks into thin slices; season with salt. 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 a 1-2-inch border on both sides. Fold bottom edge up over filling. Fold sides to center, overlapping edges; secure with wooden picks if necessary.



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