WHAT IS MOO SHU BEEF RECIPES

Name: Moo shu beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 8 oz Uncooked lean trimmed sirloin beef; 3 Tbsp Low sodium soy sauce; 1 tsp Cornstarch; 2 tsp Vegetable oil; 2 medium Uncooked scallion(s) chopped; 3 medium clove(s) Garlic clove(s) minced; 2 Tbsp Sherry cooking wine; 2 cup(s) Uncooked Chinese cabbage or Napa cabbage, chopped; 0.333 cup(s), sliced Canned bamboo shoots drained and chopped; 0.333 cup(s) Canned straw mushrooms drained and sliced; 1 large Egg white(s) beaten; 12 medium Fat free flour tortilla(s) warmed; 0.5 cup(s) Hoisin sauce

MOO SHU BEEF | RECIPES | WW USA

Moo shu beef | Recipes | WW USA image

Love Chinese food but not all the grease? We lightened up this classic so you can enjoy a restaurant favorite without the high calorie count. The end result is a flavor-packed beef dish that’s ready in only 30 minutes. We call for Chinese cabbage, but you can use either bok choy or napa cabbage if that’s what is available at your supermarket. Hoisin sauce is often part of moo shu dishes. It’s a fragrant, sweet and salty sauce that’s often used in Chinese cuisine. It has a thicker consistency than soy sauce and is a delicious option for Asian stir-fried entrées like this one.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

8 oz Uncooked lean trimmed sirloin beef
3 Tbsp Low sodium soy sauce
1 tsp Cornstarch
2 tsp Vegetable oil
2 medium Uncooked scallion(s) chopped
3 medium clove(s) Garlic clove(s) minced
2 Tbsp Sherry cooking wine
2 cup(s) Uncooked Chinese cabbage or Napa cabbage, chopped
0.333 cup(s), sliced Canned bamboo shoots drained and chopped
0.333 cup(s) Canned straw mushrooms drained and sliced
1 large Egg white(s) beaten
12 medium Fat free flour tortilla(s) warmed
0.5 cup(s) Hoisin sauce

Steps:

Place beef in a medium bowl. Add 1 tablespoon of soy sauce and cornstarch; stir to coat.
Heat oil in large skillet or wok. Add scallions and garlic; sauté 1 minute. Add beef and cook until browned, about 2 minutes. Add remaining soy sauce and sherry; cook 1 minute more.
Add cabbage, bamboo shoots and mushrooms. Sauté until vegetables are browned, about 5 minutes. Stir in egg white and cook 2 minutes more.
To serve: Place a heated tortilla on a plate. Spread 2 teaspoons of hoisin sauce on tortilla and then place 3 tablespoons of beef filling on top of sauce. Roll up, folding in one end to seal in filling. Yields 2 filled tortillas per serving.

Nutrition Facts : Calories 83 kcal

MOO SHU BEEF | JUST A PINCH RECIPES

Moo Shu Beef | Just A Pinch Recipes image

This is a stir-fry dish from the northern region of China. It’s typically made with a single marinated meat (pork, beef, chicken or seafood, but even vegetables can be used) that’s stir-fried with cole slaw greens, mushrooms, and green onions. The stir-fry is then rolled in small pancake-like wrappers instead of being served over rice like most stir-fry dishes. If you can’t find moo shu wrappers, use flour tortillas and warm them as you would the wrappers. As an entrée, it serves 4 (2 wraps per person). Or it can serve 8 as a snack or light lunch.

Provided by Vickie Parks @Northwestgal

Categories Beef

Prep Time 50 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon(s) cornstarch
1/4 cup(s) water
1/2 ounce(s) dried shiitake mushrooms
1 cup(s) hot water
1 pound(s) beef flank steak or boneless top sirloin beef or top round steak, cut into 3/4-inch thick strips
3 cup(s) packaged cole slaw mix (omit the dressing packet)
2/3 cup(s) sliced green onions (scallions)
8 - moo shu wrappers, warmed (or 8 flour tortillas, warmed)
1/3 cup(s) hoison sauce
BEEF MARINADE
2 tablespoon(s) reduced-sodium soy sauce
2 tablespoon(s) water
1 tablespoon(s) dark sesame oil
2 teaspoon(s) granulated sugar
2 clove(s) garlic, minced

Steps:

Dissolve cornstarch in 1/4 cup water; set aside.
Soak mushrooms in 1 cup hot water for 20 minutes or until softened. Drain well; remove and discard stems. Cut mushroom caps into thin strips
While mushrooms are soaking, cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half. Combine marinade ingredients in large bowl. Add beef; toss. Refrigerate 20 minutes.
Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of the beef, and stir-fry for 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove beef. Repeat with remaining beef.
Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
To assemble: Spread a little hoisin sauce on each tortilla. Spoon beef mixture the down center. Fold bottom edge over filling; fold right and left sides toward center, overlapping sides a bit.

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