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Moo Shu Beef

Try this favorite Chinese recipe wrapped in a tortilla. Steak is marinated, grilled and served with coleslaw mix for an extra crunch.

Cook Mode

Ingredients:

  • 1 pound beef Flank Steak, cut 3/4 inch thick
  • 1/2 ounce dried shiitake mushrooms (optional)
  • 3 cups packaged coleslaw mix
  • 2/3 cup sliced green onions
  • 1 tablespoon cornstarch dissolved in 1/4 cup water
  • 8 medium whole wheat flour tortillas
  • 1/3 cup hoisin sauce
Marinade:
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon dark sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons minced garlic

Cooking:

  1. Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well; remove and discard stems. Cut caps into thin strips.
  2. 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.
    3. Cook's Tip: You may substitute 1 beef Top Sirloin Steak Boneless or 1 beef Top Round Steak Boneless, cut 3/4 inch thick, for beef Flank Steak.
  3. Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until beef reaches an internal temperature for medium rare (145°F), stirring occasionally. Remove from skillet. Repeat with remaining beef.
  4. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
  5. Spread hoisin sauce on tortillas; spoon beef mixture down center. Fold bottom edge over filling; fold right and left sides to center, overlapping.

Nutrition Information

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!