Moo Shu Beef, a nutritious and flavorful dish, is a hidden gem in American-Chinese cuisine. Adapted from the traditional Moo Shu Pork, this dish has won the hearts of many, especially those mindful of their diet or managing diabetes. Here’s a comprehensive guide to preparing this healthful dish in your kitchen.
How to Make Moo Shu Beef
Moo Shu Beef
Equipment
- Large skillet or wok
- Sharp knife
- Cutting board
- Mixing bowls
- Spatula or tongs
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce (for marinade)
- 1 tbsp hoisin sauce
- 2 tbsp sesame oil
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 2 cups coleslaw mix (cabbage and carrots)
- 4 green onions, sliced
- 8 whole wheat tortillas or Chinese pancakes
- Extra sesame oil for frying
Instructions
- In a bowl, combine the thinly sliced beef with soy sauce, hoisin sauce, and sesame oil. Add the minced ginger and garlic. Let it marinate for at least 15 minutes to soak up the flavours.
- While the beef marinates, prepare your veggies. Slice the green onions and set aside your coleslaw mix.
- Heat a tablespoon of sesame oil in your skillet or wok over medium-high heat. Add the marinated beef and stir-fry until just cooked through. Please remove it from the pan and set aside.
- Add more oil to the pan and mix the coleslaw. Keep stirring until the crunchy is slightly soft.
- Return the beef to the pan with the veggies. Add the green onions and give everything a good mix. Cook for another 2-3 minutes.
- Warm your tortillas or pancakes. Spoon the mixture into the centre of each wrap, fold, and serve hot.
Notes
Assembling the Moo Shu Beef
Assembly is where you get to play. Lay out your pancake or tortilla, spread a thin layer of hoisin sauce for that extra flavour, and then pile on the beef and veggies.
Roll it up tight, and there you have it—a handheld flavour bomb. Whether you opt for traditional Chinese pancakes or the more accessible tortilla, the goal is a joyful mix of textures and tastes in every bite.
Safe Meat Handling Tips
Let’s keep it safe. Handling raw meat requires care to prevent foodborne illnesses. Always wash your hands before and after touching raw meat. Keep the beef separate from other ingredients, and cook it to the recommended temperature.
Food safety is like the bassline of your kitchen symphony—essential, even if it’s in the background.
Flank Steak Preferred Cut
Flank Steak is the MVP for Moo Shu Beef. It’s lean, flavorful, and as tender as possible when sliced against the grain.
Look for even, deep red colouring and minimal fat when picking your steak. Marinate, slice, and cook as advised, and you’ll have the perfect beef for your Moo Shu masterpiece.
Optional and Alternative Ingredients
Moo Shu Beef is a canvas ready for adaptation for those with specific dietary needs. Whether navigating a diabetic-friendly diet, seeking vegan alternatives, or dodging gluten, this dish covers you.
- Diabetic-Friendly Variations: To keep the flavours robust without added sugars, consider low-sodium soy sauce and a sugar-free hoisin sauce.
- Vegan and Gluten-Free: Tempeh or tofu can stand in for beef, and tamari sauce can replace soy sauce for a gluten-free option. The beauty of Moo Shu lies in its flexibility.
- Substitutes for Common Allergens: Almond butter can replace peanut oil, and gluten-free wrappers are readily available for those avoiding gluten.
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FAQs About Moo Shu Beef
How can I store Moo Shu beef?
Cool it down and pop it in an airtight container. It’ll be in the fridge for a few days, ready to be reheated and enjoyed.
What are some other ways to serve Moo Shu Beef?
Beyond the pancake, this beef works great over rice, lettuce wraps, or even as a unique pizza topping.
How can I make this recipe spicier?
Add some heat to your marinade or sauce with extra ginger, red pepper flakes, or a dash of Sriracha.
Can I use another type of marinade for the beef?
Absolutely. Feel free to experiment with flavours. Just remember the goal: tender meat packed with flavour.
