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Score meat by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on the other side. Place meat in a plastic bag set in a shallow dish. Combine orange juice concentrate, water, lime juice, ginger, oregano, salt, cayenne and garlic in a small bowl. Pour over meat; seal bag. Marinate in the refrigerator for at least 30 minutes or up to 4 hours, turning bag occasionally.
Drain meat, reserving marinade. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes or until medium doneness (160°F), turning once. Thinly slice meat diagonally across the grain.
Wrap tortillas in foil. Place beside the broiler pan for the last 8 minutes of broiling meat. Meanwhile, pour reserved marinade into a medium saucepan. Stir in bell pepper and onion. Bring to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or until vegetables are tender. To serve, spread each tortilla with some of the hoisin (or plum) sauce. Top with cabbage and beef. Using a slotted spoon, spoon pepper mixture over beef. Roll up.