Moo Shu Beef
Moo Shu Beef is a traditional Chinese dish. You might also be familiar with Moo Shu Pork, which is just as popular and we like as much. The ingredients are pretty much the same, with the Hoisin sauce providing the signature flavor when put together. Our Asian Accents Seasoning adds a great flavor to the marinade.
If you are not familiar with Moo Shu, they are like Asian soft tacos or burritos since the filing is wrapped in a Chinese flour pancake, which are thinner than a flour tortilla. We use flour tortillas since they are easier to use than making the pancakes.
Once you make Moo Shu Beef, you’ll want to try other fillings like the pork.
1 Lb Top Sirloin Steak, cut into thin strips against the grain. You can also use flank or skirt steak.
2 Tablespoons Olive Oil. You can also use peanut oil.
½ Lb Fresh Button or Wood Ear Mushrooms
3 Cups Packaged Cole Slaw Mix, or thinly slice your own from cabbage and a small amount of carrot.
4 Green Onions, cut into ½” slices
1 Tablespoon Cornstarch
¾ Cup Cold Water
8 Taco-size Flour Tortillas, Warmed for Serving
8 Tablespoons (½ cup) Hoisin Sauce
2 Tablespoons Water
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Sheffield’s Asian Accents Seasoning
1 Teaspoons Sugar
2 Tablespoons Minced Garlic
Wrap the tortillas in foil. Place in a 200 degree oven to warm them and keep warm while preparing the beef strips.
To prepare the marinade, place all ingredients in a large mixing bowl. Whisk to combine, then add the beef strips. Toss with a fork to coat. Cover and refrigerate for 1 hour. Once marinated, pour off the marinade. Do not keep the marinade.
In a wok or large skillet, heat the oil over medium-high heat. Once the oil starts to shimmer, add the sliced mushrooms. Cook about 5 to 6 minutes, until they throw off their moisture and star to turn a golden brown. Transfer to a small bowl.
Add another teaspoon of oil if needed. Add the beef strips and stir-fry for about 2 to 3 minutes until the outside of the beef is no longer pink. Don’t over cook.
In a small cup or bowl combine the cold water with cornstarch until smooth.
In the skillet with the beef strips, add the sauteed mushrooms, coleslaw mix, green onions and the cornstarch mixture. Cook about 2 to 3 minutes until the sauce has thickened, stirring constantly. Remove from the heat.
Spread 1 tablespoon of the Hoisin sauce on each warm tortilla. Divide the beef mixture between the tortillas, spooning the mixture down the center of each tortilla.
Fold the bottom edge over the filling, then fold the right and left sides to the center. Overlap the sides as you would when folding a soft taco or burrito. Serve with a side of rice or favorite Asian side dish.