Chinese Mushu Beef Recipe

Chinese Mushu Beef Recipe

Ingredients:

• 1 lb beef flank steak or boneless top sirloin, cut into 1/2 inch thick

• 2 cups white cabbage

• 3/4 cups bamboo shoots, julienned

• 1 cup wood ear mushrooms, julienned

• 1 cup scallions, sliced

• 1 tablespoon cornstarch mixed with 1/4 cup water

• 8 medium Mushu pancakes, warmed

• 1/3 cup hoisin sauce

Marinade:

• 2 tablespoons soy sauce and water

• 1 tablespoon dark sesame oil

• 2 teaspoons sugar

• 2 cloves garlic, minced

Method:

1. Soak wood ear mushrooms in 1 cup hot water for 20 minutes, or until soften. Drain well, remove and discard stems. Cut caps into thin strips

2. Mix marinade ingredients, add beef and toss. Refrigerated for 20 minutes, drain beef and discard the sauce

3. Heat the wok and 2 tablespoons oil over high heat, add 1/2 beef, stir fry for 2 minutes, or until outside surface is no long pink (do not overcook). Remove and set aside. Repeat the same steps with the other 1/2

4. Combine beef, white cabbage, bamboo shoots, wood ear mushrooms, scallions, and cornstarch mixture in skillet. Cook and stir until the sauce is thickened and bubbly

5. Spread hoisin sauce on pancakes, and spoon beef mixture down center. Fold bottom edge over filling, fold right and left sides to center, overlapping.

6. Ready to serve