Trim fat from meat. Cut meat into thin strips. In a large skillet or wok heat vegetable oil over medium-high heat. Add meat; cook and stir for 2 to 3 minutes or until slightly pink in center. Remove from skillet.
Add mushrooms and green onions to hot skillet. Cook about 3 minutes or until mushrooms are tender, stirring occasionally. Add cabbage with carrot; cook and stir about 1 minute or just until cabbage is wilted.
Return meat to skillet. Stir in soy sauce, sesame oil, and crushed red pepper; heat through. Serve meat mixture with tortillas and hoisin sauce.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (48%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 38mg||12 %|
|Sodium 32.3mg||1 %|
|Potassium 618.8mg||16 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 3g|
|Protein 14.3g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 138
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