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1
Wrap the tortillas in foil and place in a 200 degree oven to keep warm while preparing the beef.
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2
Combine all marinade ingredients in a large bowl.
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3
Add in the beef strips and toss to coat with the marinade.
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4
Cover and refrigerate for 1 hour.
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5
Drain the beef and discard marinade.
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6
heat oil in a large skillet or wok over medium-high heat until hot.
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7
Add in sliced mushrooms and fry until the mushrooms loose there moisture and are browned (about 6-8 minutes) remove and transfer to a small bowl.
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8
Adding in a small amount of oil if needed, add in half the beef strips, then season with black pepper; stir-fry for about 2 minutes, or until the outside of the beef is no longer
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9
In a small cup or bowl combine the cold water with cornstarch until smooth.
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10
In the same skillet combine the cooked beef strips, sauteed mushrooms, coleslaw mix, green onions and the cornstarch mixture; cook and stir until the sauce is thickened and bubbly.
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11
Season with salt if desired.
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12
Spread about 2-3 tablespoons hoisin sauce on the warm tortillas, the spoon the beef mixture down the center of each tortilla.
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13
Fold bottom edge over the filling, then fold right side and left side to the center, overlapping.
