Makes 8 servings
1/4 cup reduced-sodium soy sauce
Zest of 1 medium orange
2 garlic cloves, minced
12 oz. uncooked beef strips
1 Tbs. vegetable oil
1/4 tsp. crushed red pepper flakes
1 pkg. (10 oz.) coleslaw mix
1 cup fresh bean sprouts
2 scallions, sliced thin
2 tsp. cornstarch, stirred into 2 Tbs. cold water
8 flour tortillas
Chinese mustard or plum sauce
In medium bowl, stir together first three ingredients. Add beef; let stand at room temperature 30 minutes. In large skillet or wok, heat oil over high heat. Add beef mixture and red pepper flakes; stir fry 2 minutes. Add slaw mix, sprouts and scallions; continue to stir fry 2-4 minutes, until beef is cooked and vegetables are barely crisp tender.
Cool slightly, then transfer to Rock 'N Serve™ Medium Deep rectangular container. Apply seal with rocker vent in closed position. Freeze up to 2 months or refrigerate up to 2 days.
To serve from freezer, rock vent to open. Defrost (30% power) 13-16 minutes, until mixture is stirrable; stir, then stir in cornstarch mixture. Re-apply seal with vent open; heat on Medium High (70% power) 12-15 minutes, stirring once, until heated through and sauce is thickened. From refrigerator, stir beef mixture, then stir in cornstarch mixture. Re-apply seal with vent open. Microwave on Medium High (70% power) 10-14 minutes, stirring once, until heated through and sauce is thickened.
While beef is reheating, preheat oven to 350° F. Wrap tortillas in foil and place in oven for 10-15 minutes to warm. To serve, spread mustard or plum sauce on each tortilla; top with heated beef mixture and fold tortilla in half.
Per serving: 320 cal.; 19 g. pro.; 14 g. fat; 28 g. carb.; 1202 mg. sodium