Ingredients
2 teaspoons cornstarch1/2 cup cold water1/4 cup barbecue sauce1/4 cup hoisin sauce2 tablespoons reduced-sodium soy sauce2 teaspoons minced fresh gingerroot1 teaspoon minced garlic1/4 teaspoon salt1 small onion, sliced1 small sweet red pepper, sliced2 teaspoons canola oil1 pound lean ground beef (90% lean)3 cups coleslaw mix8 flour tortillas (6 inches), warmed
Preparation
In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic and salt until blended.
In a large cast-iron or other heavy skillet, saute onion and red pepper in oil until crisp-tender, 2-3 minutes; remove and set aside. In the same skillet, cook beef over medium heat until meat is no longer pink, 5-7 minutes, breaking into crumbles; drain.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add coleslaw mix; stir to coat. Spoon meat mixture into the center of each tortilla; top with onion mixture. Roll up tightly.
