In rondo, heat oil over medium-high heat until hot. Add broccoli, onions and snow peas; sauté 3 minutes. Add cabbage, carrots, mushrooms and green onion pieces; sauté 3 minutes. Stir in bean sprouts; remove from heat. Season with salt and pepper to taste.
Cut beef into thin strips (2 x 3/4 x 1/8-inch). In bowl, combine soy sauce, oil, sherry, cornstarch and sugar; add beef, tossing to coat. Marinate 15 minutes.
Heat rondo over medium-high heat. Add beef, in batches, and sauté 1 to 2 minutes or until browned. Remove from pan.
For each tortilla, spread 2 teaspoons Hoisin Peanut Sauce on center. Top with 1/3 cup vegetables and 1/4 cup beef; sprinkle with 1/2 teaspoon cilantro and 1/8 teaspoon sesame seeds. Roll to close. For each serving: Plate 2 fajitas.
To make Hoisin Peanut Sauce: In saucepan, combine 1 cup water, 1/2 cup (5 ounces) smooth or chunky peanut butter, 1/2 cup (5 1/2 ounces) Kikkoman Hoisin Sauce, 2 tablespoons sesame oil, 2 tablespoons Kikkoman Less Sodium Soy Sauce, 1 tablespoon grated or minced fresh ginger, 1 tablespoon honey, 1 tablespoon Vietnamese chili garlic sauce and 1 tablespoon rice vinegar; heat over medium-high heat to a boil, stirring frequently with wire whisk. Reduce heat; simmer 1 to 2 minutes. Stir in additional water to thin, if necessary. (Yield: 2 1/4 cups)
Recipe created by Chef Tim Cushman
