Moo Shu Wraps

I made these the other night and they were a hit! Even Kaleb was disappointed when I did not serve them 2 nights in a row. From start to finish, this meal took me 30 minutes to prepare. If anyone has ever eaten at PF Changs, these are similar to their moo shu wraps. Dont let the ingredients scare you. You can substitute or omit as you wish.

Moo Shu Wraps
8 oz lean sirloin beef (you could also use stew meat, to save you a little time)
3 T soy sauce
1 t. cornstarch
2 t. vegetable oil ( I use grapeseed oil)
2 medium scallions, chopped
3 medium garlic cloves, minced
2 C. Chinese or nappa cabbage. ( I used regular green cabbage and it was great)
1 C. sliced mushrooms (less if no one cares for these)
8 flour tortillas

hoisin sauce (you can find this in the Asian section of most stores)

Place beef in bowl, thinly sliced into about 2 inch by 1/2 inch strips. Add 1 T. soy sauce and cornstarch. Stir to coat. Heat oil in large skillet. Add scallions and garlic, saute 1 min. Add beef and cook until browned, about 2 min. Add remaining soy sauce and cook 1 min more.
Add cabbage and mushrooms. Saute until vegetables are tender but not soggy. To serve, place heated tortilla on a plate. Spread about 2 tsp. of hoisin sauce down middle of tortilla and then place about 1/2 cup of filling on tortilla. Roll up.

Don't shy away from this because of the ingredients. It is really good. I like to the tortillas that are uncooked. You can get them at Sams and probably Albertsons or other places. They are the kind you have to cook up yourself. (really you just warm them in a pan) I like them because they are much thinner and have a great texture for wraps. We usually opt for whole wheat tortillas in this house, but this recipe just needs good old fashion white ones.