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Moo Shu Beef

Moo Shu Beef with Pancakes

Moo Shu Beef with Pancakes Marinated beef stir-fried with cabbage and mushrooms in a hoisin sauce, wrapped in warm pancakes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Chinese American
Notes

Notes

Beef and Marinade
  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • 1 tsp minced fresh ginger
Sauce
  • 3 tbsp hoisin sauce, plus more for brushing
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
Vegetables and Cooking
  • 2 tbsp neutral oil, divided
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 3 cups thinly sliced cabbage
  • 1 cup julienned carrots
  • 4 green onions, sliced
  • 8 to 10 Mandarin-style pancakes or small flour tortillas
Instructions
  1. Toss the beef with soy sauce, cornstarch, sesame oil, and ginger. Marinate 20 to 30 minutes.
  2. Whisk together the sauce ingredients in a small bowl.
  3. Heat 1 tbsp oil in a wok or skillet over medium-high heat. Cook mushrooms until browned. Add carrots and cabbage, stir-fry until just softened. Add green onions in the last minute. Transfer to a plate.
  4. Add remaining oil to the pan. Sear the marinated beef in a mostly single layer until browned and cooked through, 2 to 3 minutes.
  5. Return vegetables to the pan with the beef. Pour in the sauce and toss until coated and heated through.
  6. Warm pancakes or tortillas until pliable.
  7. Brush pancakes with extra hoisin, fill with the beef mixture, and roll to serve.
   Nutrition Calories: ~520 kcal | Protein: ~35g | Carbohydrates: ~45g | Fat: ~23g | Saturated Fat: ~5g | Fiber: ~5g | Sugar: ~10g | Sodium: ~1,150mg | Cholesterol: ~65mg per serving.
Notes: Marinate the beef for the full time listed, it makes a real difference in tenderness. Store filling and pancakes separately in the fridge for 3 to 4 days.