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Moo Shu Beef

Moo Shu Beef

Serves: 4

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INGREDIENTS

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

MARINADE:

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

PREPARATION

  • 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.
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