Best 4 Moo Shu Beef Recipes

Moo shu beef is a classic Chinese dish that is typically made with thinly sliced beef, eggs, vegetables, and a flavorful sauce. It is a popular takeout dish, but it can also be easily made at home. This article provides three different recipes for moo shu beef, so you can find one that best suits your taste and skill level. The first recipe is a classic moo shu beef recipe that uses a combination of light and dark soy sauce, rice wine, and oyster sauce to create a flavorful sauce. The second recipe is a simplified version of moo shu beef that uses a pre-made sauce mix. The third recipe is a vegetarian moo shu beef recipe that uses tofu instead of beef. All three recipes are easy to follow and can be made in under an hour. So, whether you are a beginner cook or a seasoned pro, you are sure to find a moo shu beef recipe in this article that you will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

KELLY'S MOO SHU PORK (OR BEEF) POCKETS

Kelly's Moo Shu Pork (Or Beef) Pockets image

This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company or football parties!

Provided by Wildflour

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb raw ground pork, can sub ground beef (not sausage)
1 (16 ounce) package shredded cabbage, with the carrots bits in it remove 1 1/2 cups and chop smaller
2 minced garlic cloves (I use the jarred kind already minced)
8 gingersnap cookies, crushed to crumbs (place in ziplock baggie and crush with rolling pin, or in blender or food processor)
1/4 cup soy sauce
1 tablespoon sliced green onion
1 dash cayenne (I like it in there) (optional)
1 tablespoon vegetable oil (if you have it) or 1 tablespoon wok oil (if you have it)
6 large tortillas
hoisin sauce (comes in a little jar by the chinese stuff)
2 cups shredded lettuce

Steps:

In large bowl, combine pork, 1 1/2 cups of cabbage, garlic, gingersnap crumbs, soy sauce, scallions and cayenne.
Mix well with your hands.
Form into 6 small, thick patties.
In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides.
While patties are cooking, mix 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired.
Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to thinly coat whole tortilla.
Place a small handful of lettuce mixture in center of each tortilla.
Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice"package". Place seam-side down, continue til all are wrapped.
Slice in half with SHARP knife going down through non-folded side and serve with white or fried rice!
These are to DIE for, and even better the next day!
Only assemble what is going to be eaten, reheat patties the next day for leftovers.

EASY MOO SHU PORK (OR BEEF) POCKETS

Easy Moo Shu Pork (or Beef) Pockets image

This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company to football parties! (Old photo by me)

Provided by Kelly Williams

Categories Beef

Time 35m

Number Of Ingredients 10

Ingredients

1 lb. raw ground pork (not sausage), can sub ground beef but better with pork
1 (16 oz.) bag shredded cole slaw mix
2 garlic cloves, minced, can use the jarred kind
8 gingersnap cookies, crushed to fine crumb
1/4 cup soy sauce, low sodium
1 Tbl. finely sliced green onion
1 dash cayenne
1 Tbl. vegetable or wok oil
6 large flour tortillas, burrito-sized
hoisin sauce, i only use kikkoman (others i've tried ended up in the garbage)

Steps:

1. In large bowl, combine pork, 1 1/2 cups of cabbage (chop a little smaller), garlic, gingersnap crumbs, soy sauce, scallions and cayenne. Mix well with your hands. Form into 6 small, thick patties. In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides. While patties are cooking, mix about 2 1/2 cups cabbage mix and a bit more sliced green onions. Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to THINLY coat whole tortilla clear to edges. Place a small handful of cabbage mixture in center of each tortilla. Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice "package". Place seam-side down, continue til all are wrapped. Slice in half with SHARP knife going down across folded side and serve with white or fried rice! These are to DIE for, and even better the next day! Only assemble what is going to be eaten, reheat patties the next day for leftovers.
2. *If you don't see any ground pork in the meat case, just pick out a package of boneless pork loin chops and ask the meat man/butcher to grind it for you. They are always happy to do so.

MOO SHU BEEF TORTILLAS

Moo Shu Beef Tortillas image

You can also add in stir-fryed sliced onions if desired, to save time purchase the sliced beef stir-fry strips at your grocery store. If you prefer spicy then add in some dried chili flakes when stir-frying the beef. This recipe is very versatile, you really can add in whatever you desire.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h10m

Yield 4 tortilla

Number Of Ingredients 16

Ingredients

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 (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)

Steps:

Wrap the tortillas 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, sauteed 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 tortillas, 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.

Nutrition Facts : Calories 762.3, Fat 37.1, SaturatedFat 10.7, Cholesterol 76.9, Sodium 1680.8, Carbohydrate 73, Fiber 6.1, Sugar 15.9, Protein 34.3

MOO SHU BEEF

Moo Shu Beef 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...

Provided by Vickie Parks

Categories Beef

Time 1h

Number Of Ingredients 15

Ingredients

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

Steps:

1. Dissolve cornstarch in 1/4 cup water; set aside.
2. 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
3. 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.
4. 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.
5. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
6. 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.

Tips:

To make the moo shu wrappers, mix all-purpose flour, water, salt, and eggs in a bowl until a smooth dough forms. Knead the dough for a few minutes until it is elastic and no longer sticky. Cover the dough with plastic wrap and let it rest for at least 30 minutes.
To make the moo shu filling, heat oil in a large skillet over medium-high heat. Add the beef, ginger, garlic, and green onions and cook until the beef is browned. Add the cabbage, carrots, and wood ear mushrooms and cook until the vegetables are tender.
To make the moo shu sauce, whisk together chicken broth, soy sauce, rice wine, oyster sauce, sugar, and sesame oil in a bowl. Bring the sauce to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
To assemble the moo shu pancakes, place a wrapper on a flat surface. Brush the wrapper with oil and then spoon some of the moo shu filling in the center. Fold the sides of the wrapper up over the filling and then roll it up tightly. Repeat with the remaining wrappers and filling.
To cook the moo shu pancakes, heat oil in a large skillet over medium heat. Add the pancakes and cook until they are golden brown on all sides. Serve the pancakes immediately with the moo shu sauce.

Conclusion:

Moo shu beef is a delicious and easy-to-make Chinese dish that is perfect for a weeknight meal. The combination of tender beef, crisp vegetables, and flavorful sauce is sure to please everyone at the table. With a little practice, you can make moo shu beef that is just as good as your favorite takeout restaurant.