Instructions: To prepare marinade: Combine soy sauce, garlic and cornstarch in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

To prepare sauce: Combine hoisin and chili sauces in a small bowl. Set aside.

To prepare filling: Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add beef and stir-fry until no longer pink, about 1 1/2 minutes. Remove meat from wok. Add remaining 1 tablespoon oil to wok, swirling to coat sides. Add all mushrooms, chives and carrot; stir-fry for 2 1/2 minutes. Add stock and bring to a boil. Decrease heat to low and simmer for 1 minute. Return beef to pan and add cornstarch solution. Cook, stirring, until mixture boils and thickens.

Place meat mixture in a serving bowl. Serve tortillas and sauce alongside. To eat, spread about 2 teaspoons of sauce on a warm tortilla, top with 1/4 cup meat filling. Fold tortilla in half, and eat out of hand.

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