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Moo Shu Beef

Moo Shu Beef Recipe

Rebecca Blumer
Discover the ultimate Moo Shu Beef recipe! Tender beef, crisp veggies, and a savory sauce come together for a dish everyone will love. Get started today!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Chinese
Servings 4
Calories 350 kcal

Ingredients
  

Beef

  • 1 lb flank steak or sirloin thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • Pinch of sugar or honey optional

Vegetables

  • 2 cups green cabbage or Napa cabbage shredded
  • 1 cup shiitake mushrooms sliced (button mushrooms can substitute)
  • 1 cup carrots julienned or thinly sliced
  • 1/2 cup green onions chopped
  • 1/4 cup bamboo shoots optional

Aromatics

  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger minced

Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • Pinch of sugar or honey optional
  • Chili flakes or chili paste optional, for heat

Other Ingredients

  • 2 tablespoons vegetable oil for stir-frying
  • Tortillas thin Mandarin pancakes, or steamed rice (for serving)

Instructions
 

Prepare the Beef:

  • In a bowl, mix 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, 1 teaspoon cornstarch, and a pinch of sugar or honey (if desired).
  • Add the thinly sliced beef to the marinade. Coat evenly and let it rest for 15 minutes.

Prepare the Vegetables:

  • Shred the cabbage finely, slice the mushrooms, julienne the carrots, and chop the green onions. Drain and rinse bamboo shoots if using.

Prepare the Sauce:

  • In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch. Add chili flakes or sugar for desired flavor.

Cook the Beef:

  • Heat 1 tablespoon vegetable oil in a wok or skillet over medium-high heat.
  • Add the marinated beef and stir-fry until browned. Remove and set aside.

Cook the Vegetables and Aromatics:

  • In the same wok, add 1 tablespoon oil. Add minced garlic and ginger, stirring for 20-30 seconds until fragrant.
  • Add mushrooms and cook for 1 minute. Then, add cabbage, carrots, and bamboo shoots (if using). Stir-fry until vegetables begin to soften.

Combine and Add Sauce:

  • Return the cooked beef to the wok. Stir everything together.
  • Pour the prepared sauce over the ingredients and stir-fry for another 1-2 minutes until the sauce thickens and coats the mixture.

Serve:

  • Garnish with chopped green onions.
  • Serve with warm tortillas, Mandarin pancakes, or steamed rice.

Notes

Nutrition Information (Per Serving)
  • Calories: 350 kcal
  • Protein: 25g
  • Fat: 12g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Sugar: 7g
  • Sodium: 850mg
 
Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.