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.
- 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
How to Make Moo Shu Beef
- 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.