Chinese beef moo shu
- 1 lb sirloin beef (cut into thin strips) or 1 lb flank steak (cut into thin strips)
- 2 tablespoons vegetable oil
- black pepper
- 1/2 lb fresh mushrooms, thinly sliced (can use more)
- 3 cups packaged prepared coleslaw mix (or make your own mix)
- 4 green onions, chopped
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 8 medium flour tortillas, Chinese pancakes, or Mandarin pancakes (warmed)
- 8 tablespoons hoisin sauce (can use more)
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon dark sesame oil
- 2 -3 teaspoons sugar
- 2 tablespoons fresh minced garlic (can use more or less)
- black pepper (optional)
Adapted from food.com
Wrap the wrappers in foil and place in a 200 degree oven to keep warm while preparing the beef.
Combine all marinade ingredients in a large bowl.
Add in the beef strips and toss to coat with the marinade.
Cover and refrigerate for 1 hour.
Drain the beef and discard marinade.
heat oil in a large skillet or wok over medium-high heat until hot.
Add in sliced mushrooms and fry until the mushrooms loose there moisture and are browned (about 6-8 minutes) remove and transfer to a small bowl.
Adding in a small amount of oil if needed, add in half the beef strips, then season with black pepper; stir-fry for about 2 minutes, or until the outside of the beef is no longer
In a small cup or bowl combine the cold water with cornstarch until smooth.
In the same skillet combine the cooked beef strips, saute'ed mushrooms, coleslaw mix, green onions and the cornstarch mixture; cook and stir until the sauce is thickened and bubbly.
Season with salt if desired.
Spread about 2-3 tablespoons hoisin sauce on the warm wrapper, the spoon the beef mixture down the center of each tortilla.
Fold bottom edge over the filling, then fold right side and left side to the center, overlapping.