Moo shu wrappers are dispersed with hoisin sauce and capped with stir-fried marinated flank steak and vegetables.
Recipe Ingredients:
1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4-inch thick
1/2 ounce dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup sliced eco-friendly onions
1 tablespoon corn starch dissolved in 1/4 cup water
Moo shu wrappers, warmed
Hoisin sauce
Marinade:
two tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoons granulated sugar
2 cloves garlic clove, minced
Cooking Directions:
- Soak mushrooms in 1 cup warm water twenty minutes or until softened. Drain well remove and discard stems. Cut caps into thin strips.
- Cut beef steak lengthwise in two, then crosswise into thin strips. Stack three or four strips at any given time cut lengthwise in two.
- Combine marinade ingredients in large bowl. Add beef toss. Refrigerate twenty minutes.
- Drain beef, discarding marinade.
- Heat large nonstick skillet over medium-high temperature until hot. Add 1/2 of beef stir-fry one to two minutes or until outdoors the surface of beef is not pink. (Don't overcook.) Remove. Repeat with remaining beef.
- Combine cooked beef, mushrooms, coleslaw mix, eco-friendly onions and corn starch mixture in skillet. Prepare and stir until sauce is thickened and bubbly.
- Spread hoisin sauce on moo shu wrappers spoon beef mixture lower center. Fold base over filling fold left and right sides to center, overlapping.
Makes 4 servings.
*If moo shu wrappers aren't available in your town, use flour tortillas.
Recipe and photograph provided thanks to the Beef Industry Council.
