You are here: Home » Recipes » Mu Shu Steak and Apple Wraps Mu Shu Steak and Apple Wraps Recipe by The Beef CheckoffKitchen 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 PrintEmail This recipe is from Tanner Kohn of Simpsonville, S.C., who competed at the 2007 National Beef Cook-off with his mom, Shannon. Ingredients 3/4 teaspoon ground cinnamon1/4 teaspoon pepper4 beef tri-tip steaks, cut 1-inch thick (about 4 ounces each)1/4 cup hoisin sauce1 tablespoon honey1/4 teaspoon salt3 cups tri-color coleslaw mix (green cabbage, red cabbage and carrots)1 Granny Smith apple, thinly sliced8 (8 to 10 inch) whole-wheat flour tortillas, warmed Instructions 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. 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. 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.