Moo Shu Beef
Try this favorite Chinese recipe wrapped in a tortilla. Steak is marinated, grilled and served with coleslaw mix for an extra crunch.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 12
Ingredients
Marinade:
Preparation
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Step 1
Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well; remove and discard stems. Cut caps into thin strips.
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Step 2
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.
Cooking Tip: You may substitute 1 beef Top Sirloin Steak Boneless or 1 beef Top Round Steak Boneless, cut 3/4 inch thick, for beef Flank Steak.
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Step 3
Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until beef reaches an internal temperature for medium rare (145°F), stirring occasionally. Remove from skillet. Repeat with remaining beef.
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Step 4
Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
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Step 5
Spread hoisin sauce on tortillas; spoon beef mixture down center. Fold bottom edge over filling; fold right and left sides to center, overlapping.
Nutrition Information
544 Calories
3g SAT FAT
37g PROTEIN
4.3 mg IRON
5.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using top sirloin: 544 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 50 mg Cholesterol; 1140 mg Sodium; 68 g Total Carbohydrate; 2.5 g Dietary Fiber; 37 g Protein; 4.3 mg Iron; 7.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 31.4 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
The Essential Ingredients
- Flank Steak: While flank steak can be tough, when prepared and cooked well, it’s one of the most flavorful. It’s ideal for marinades and is quick to cook. Pro tip: slicing against the grain keeps it tender and delicious. Perfect for stir fry or grilling.
- Shiitake Mushroom: One of the most well-known mushroom varietal, shiitake are known for their rich, earthy umami taste and their meaty texture. They are most often used in Asian cuisines but are very versatile.
- Green Onion: Also known as scallions, they are a mildly -flavored member of the onion family. Separate the white and green parts of a scallion and use to cook in soups and stir-fries or add the greens as a garnish to top savory dishes.
- Hoisin Sauce: A thick condiment used in savory Chinese and other Asian cuisines. It’s made of fermented soy beans, garlic, sugar, and spices and has a sweet, tangy and slightly salty flavor. Can be used as a glaze for meats, a dipping sauce, or in stir-fry.
- Coleslaw Mix: A convenient mix of shredded raw green and red cabbage, carrots and other vegetables. It’s an easy side dish, pairs well with creamy and vinegar-based dressings, or topped on Asian dishes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is the best way to cook flank steak?
Quick, high heat cooking methods, like searing or grilling, are the best ways to cook flank steak so it develops a flavorful crust.
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What is the best way to slice flank steak?
For coarse cuts like flank steak, always thinly slice against the grain after resting 5 to 10 minutes.
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Can I add scrambled eggs or different vegetables to these wraps?
For sure! Scrambled eggs or other vegetables like snap peas, bamboo shoots or bean sprouts are traditional for Moo Shu.
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What is the purpose of the the cornstarch mixture?
It thickens the sauce and helps coat the beef and vegetables.
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