Mu Shu Beef: A Flavorful Chinese Dish to Try
Explore the art of mu shu beef, a delicious Chinese dish you can master with our simple, step-by-step guide.
Equipment
- 14-inch carbon steel wok or nonstick skillet
Ingredients
- 1 lb flank steak or ribeye thinly sliced
- 2½ cups shredded cabbage and matchstick carrots
- 1 pint sliced mushrooms
- 4 large scallions chopped (greens and whites separated)
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- ½ tsp sesame oil
- 1 tsp minced ginger
- 1 clove garlic minced
- 1 tbsp avocado oil
- 8 whole wheat flour tortillas or mu shu pancakes
Instructions
- Marinate the Beef: In a bowl, mix the sliced beef with soy sauce, sesame oil, garlic, and ginger. Let it marinate for 15 minutes.
- Prepare the Sauce: In another bowl, combine hoisin sauce, soy sauce, rice wine vinegar, and sesame oil. Set aside.
- Cook the Beef: Heat avocado oil in a skillet over medium-high heat. Add the marinated beef and cook for 2 minutes until browned but tender. Set aside.
- Stir-Fry Vegetables: In the same skillet, add a bit more oil if needed. Stir-fry the cabbage, carrots, mushrooms, and scallions for 5-7 minutes until tender-crisp.
- Combine Beef and Vegetables: Add the cooked beef back to the skillet with the vegetables. Pour the sauce over the mixture and stir to combine. Cook for an additional 2 minutes.
- Warm the Pancakes: Heat the mu shu pancakes or tortillas in a dry skillet or microwave until warm.
- Assemble the Wraps: Spread a spoonful of hoisin sauce on each pancake. Add the beef and vegetable mixture, then roll tightly.
- Serve: Serve immediately with extra hoisin sauce on the side.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Leftovers can be stored in an airtight container for up to 4 days. Reheat in the microwave for 1 minute on medium.
- Try using chicken or tofu for a different protein option.
Nutrition
Serving: 1gCalories: 422kcalCarbohydrates: 16gProtein: 25gFat: 8gSodium: 2247mgFiber: 3.6g
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