12 ounces boneless beef round steak

2 C. packaged shredded cabbage with carrot (coleslaw mix)

1/4 C. red and/or green sweet pepper cut into thin bite-size strips

1/4 C. julienned carrot

1/4 C. snipped fresh chives

2 T. rice vinegar

1/2 tsp. toasted sesame oil

1/2 tsp. five-spice powder

1/4 tsp. salt

Nonstick cooking spray

1/4 C. plain low-fat yogurt or light dairy sour cream

4 8-inch flour tortillas

 

If desired, partially freeze steak for easier slicing. In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.  Trim fat from steak. Thinly slice steak across the grain into 1/4-inch-thick strips. Sprinkle steak strips with five-spice powder and salt. Coat an unheated 10-inch nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add steak strips; stir-fry for 3 to 4 minutes or until brown.  To assemble, spread 1 T. of the yogurt down the center of each tortilla. Top with steak strips. Stir coleslaw mixture; spoon over steak. Fold in sides of tortillas. If desired, secure with wooden toothpicks.