Payment Types Accepted

Looking for a printable version of our specials?

Click here to download

Sign Up for Our Newsletter
and you could win a whole section (15 lb. avg. weight) of NY Strip Steaks or other great prizes! Our weekly newsletter includes information on our weekly specials, helpful tips, recipes and more.
View previous newsletters

Moo Shu Beef

Moo Shu Beef

Serves: 4



From Weiss Meats:

  • 2 pounds beef flank steak cut across the grain into 3/4 in thick strips

From Your Grocer:

  • 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 flour tortillas, warmed
  • 1/3 cup hoisin sauce


  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon dark sesame oil
  • 2 teaspoons sugar
  • 2 cloves garlic, minced


  • Soak mushrooms in 1 cup hot water 20 minutes or until softened.
  • Drain well; remove and discard stems.
  • Cut caps into thin strips.
  • 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 beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.)
  • Remove cooked beef and set aside.
  • 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.
  • Spread hoisin sauce on tortillas.
  • Spoon beef mixture down center.
  • Fold bottom edge over filling; fold right and left sides to center, overlapping.
Write Review
Your Name:

Your Review: Note: HTML is not translated!

Rating: Bad            Good

Enter the code in the box below: