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Mu Shu Beef
Created by: Howcan Team
Ingredients
- 1 pound flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 8-10 mu shu pancakes (or flour tortillas)
- Hoisin sauce, for serving
Instructions
- In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Add the sliced flank steak and marinate for 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes, or until cooked through. Remove the beef from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the sliced onion, red bell pepper, shredded cabbage, and shredded carrots. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
- Return the cooked beef to the skillet and toss with the vegetables to combine.
- To serve, heat the mu shu pancakes (or flour tortillas) according to package instructions. Spoon the beef and vegetable mixture onto the pancakes, drizzle with hoisin sauce, and roll up to enclose the filling.
- Enjoy the mu shu beef with extra hoisin sauce on the side.
Mu shu beef is a traditional Chinese dish with a rich history dating back to the Northern and Southern dynasties. This savory and flavorful dish is made with tender strips of beef, stir-fried with a medley of vegetables such as cabbage, mushrooms, and bamboo shoots, seasoned with soy sauce, hoisin sauce, and other aromatic spices. The dish is traditionally served with Mandarin pancakes and hoisin sauce for a delightful combination of flavors and textures. Today, the best versions of mu shu beef can be found in authentic Chinese restaurants, particularly in the regions of Beijing and Shanghai, where skilled chefs expertly prepare this classic dish. The key to a perfect mu shu beef lies in the tender, well-seasoned beef and the delicate balance of flavors in the stir-fried vegetables. For a unique twist, some chefs also incorporate scrambled eggs into the dish, adding a delightful richness to the overall flavor profile. Whether enjoyed in a bustling restaurant or homemade with care, mu shu beef continues to be a beloved and timeless dish in Chinese cuisine.
45 min
4
380 calories
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