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Source: Tupperware Recipes

Mandarin Beef
The Asian flavors mingled with the beef, which is then wrapped in tortillas, makes a different and delicious dinner! This is great to make ahead and refrigerate or freeze. Or cook it all at once and enjoy right away.
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Serves: 8
Prep Time: 5 minutes
Cook Time: 10-15 minutes
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1/4 cup reduced sodium soy sauce
Orange zest, (from one medium orange)
2 garlic cloves, minced
12 ounces beef, uncooked strips
1 tablespoon Vegetable Oil
1/4 teaspoon crushed red pepper flakes
One 10-ounce package coleslaw, (mix)
1 cup fresh bean sprouts
2 scallions, sliced thin
2 teaspoons cornstarch, stirred into 2 tablespoons of cold water
8 flour tortillas
Chinese mustard, or plum sauce

1. In medium bowl, stir together first three ingredients. Add beef; let stand at room temperature 30 minutes. In large skillet or wok, heat oil over high heat. Add beef mixture and red pepper flakes; stir fry 2 minutes. Add slaw mix, sprouts and scallions; continue to stir fry 2-4 minutes, until beef is cooked and vegetables are barely crisp tender.

2. Cool slightly, then transfer to Rock 'N Serve™ Medium Deep rectangular container. Apply seal with rocker vent in closed position. Freeze up to 2 months or refrigerate up to 2 days.

3. To serve from freezer, rock vent to open. Defrost (30% power) 13-16 minutes, until mixture is stirrable; stir, then stir in cornstarch mixture. Re-apply seal with vent open; heat on Medium High (70% power) 12-15 minutes, stirring once, until heated through and sauce is thickened. From refrigerator, stir beef mixture, then stir in cornstarch mixture. Re-apply seal with vent open. Microwave on Medium High (70% power) 10-14 minutes, stirring once, until heated through and sauce is thickened.

4. While beef is reheating, preheat oven to 350° F. Wrap tortillas in foil and place in oven for 10-15 minutes to warm. To serve, spread mustard or plum sauce on each tortilla; top with heated beef mixture and fold tortilla in half.

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