Moo Shu Beef
If you can’t find moo shu wrappers, use flour tortillas and warm them as you would the wrappers.
As an entrée, it serves 4 (2 wraps per person). Or it can serve 8 as a snack or light lunch.
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- 1 Tbsp
- 1/4 c
- 1/2 oz
- dried shiitake mushrooms
- 1 c
- hot water
- 1 lb
- beef flank steak or boneless top sirloin beef or top round steak, cut into 3/4-inch thick strips
- 3 c
- packaged cole slaw mix (omit the dressing packet)
- 2/3 c
- sliced green onions (scallions)
- moo shu wrappers, warmed (or 8 flour tortillas, warmed)
- 1/3 c
- hoison sauce
- 2 Tbsp
- reduced-sodium soy sauce
- 2 Tbsp
- 1 Tbsp
- dark sesame oil
- 2 tsp
- granulated sugar
- 2 clove
- garlic, minced
1Dissolve cornstarch in 1/4 cup water; set aside.
2Soak mushrooms in 1 cup hot water for 20 minutes or until softened. Drain well; remove and discard stems. Cut mushroom caps into thin strips
3While mushrooms are soaking, cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half. Combine marinade ingredients in large bowl. Add beef; toss. Refrigerate 20 minutes.
4Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of the beef, and stir-fry for 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove beef. Repeat with remaining beef.
5Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
6To assemble: Spread a little hoisin sauce on each tortilla. Spoon beef mixture the down center. Fold bottom edge over filling; fold right and left sides toward center, overlapping sides a bit.