-
1
If the beef is frozen, run it under hot water so you can remove the packaging.
-
2
Place the beef on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
-
3
Meanwhile, rinse, pat dry, and coarsely chop the mushrooms, removing any tough stems.
-
4
Set aside.
-
5
Cut the cabbage in half.
-
6
Cut away and discard the tough core.
-
7
Using a sharp chef s or slicing knife, cut the cabbage into thin shreds.
-
8
Set aside.
-
9
Peel the carrots and grate them using the large holes of a box grater.
-
10
Set aside.
-
11
Heat the peanut oil in an extra-deep 12-inch skillet over medium heat for 1 minute.
-
12
Add the beef (fresh or partially defrosted) to the skillet and cook, turning and breaking up the meat, until it is completely browned, about 8 minutes.
-
13
Drain any accumulated fat from the skillet, if necessary.
-
14
Add the mushrooms to the skillet and cook, stirring occasionally, until they just begin to release their liquid, about 3 minutes.
-
15
Meanwhile, mix the hoisin sauce, sesame oil, and 1/4 cup water in a 1-cup measure or small bowl.
-
16
Add the hoisin sauce mixture, the cabbage, and the carrots to the skillet.
-
17
Stir well, cover the skillet, and cook, lifting the lid to stir from time to time, until the cabbage is tender, about 3 minutes.
-
18
While the cabbage steams, stack the tortillas on a microwave-safe plate and microwave until warm, following the package directions, 3 to 5 minutes.
-
19
If desired, spread a little extra hoisin sauce in the center of each tortilla.
-
20
Using a slotted spoon, place about 1/2 cup of the beef mixture in the center of each tortilla.
-
21
Tuck in one end, roll up the tortillas burrito-style, and serve.
