Ingredients:

  • 1 lb / 450g Flank steak, thinly sliced against the grain
  • 2 tablespoons / 30 ml Shaoxing rice wine (or dry sherry)
  • 1 tablespoon / 15 ml Soy sauce
  • 1 teaspoon / 5 ml Cornstarch (cornflour)
  • 1/2 teaspoon / 2.5 ml Ground white pepper
  • 1 tablespoon / 15 ml Vegetable oil
  • 2 tablespoons / 30 ml Vegetable oil
  • 2 cloves Garlic, minced
  • 1 inch / 2.5 cm piece Ginger, peeled and minced
  • 1 cup / 85g Dried wood ear mushrooms, rehydrated and sliced
  • 1/2 cup / 40g Dried lily buds, rehydrated and sliced
  • 1 cup / 100g Shredded cabbage (napa or green)
  • 1 cup / 100g Shredded carrots
  • 4 large Eggs, lightly beaten
  • 2 Scallions (spring onions), thinly sliced
  • 2 tablespoons / 30 ml Hoisin sauce
  • 1 tablespoon / 15 ml Soy sauce
  • 1/2 teaspoon / 2.5 ml Sesame oil
  • 2 cups / 250g All-purpose flour
  • 3/4 cup / 180 ml Boiling water
  • 1/4 cup / 60 ml Cold water
  • Vegetable oil, for brushing
  • Hoisin sauce
  • Scallions (spring onions), thinly sliced

Instructions:

  1. Combine marinade ingredients in a bowl, add beef, and toss to coat. Refrigerate for at least 30 minutes.
  2. Soak dried wood ear mushrooms and lily buds in hot water until softened (about 30 minutes). Drain and slice.
  3. Combine flour and boiling water, then knead in cold water until a smooth dough forms. Divide the dough into small balls, roll them thin, brush with oil, stack two together, and cook in a dry pan until lightly browned. Separate the pancakes while still warm. (Or, simply warm store-bought pancakes according to package directions.)
  4. Heat a small amount of oil in the wok and scramble the eggs until cooked but still soft. Remove from the wok and set aside.
  5. Heat the remaining oil in the wok over high heat. Add the beef and stir-fry until browned and cooked through. Remove from the wok and set aside.
  6. Add the garlic and ginger to the wok and stir-fry until fragrant. Add the cabbage, carrots, rehydrated mushrooms, and lily buds. Stir-fry until the vegetables are tender-crisp.
  7. Return the beef and eggs to the wok. Add the hoisin sauce, soy sauce, and sesame oil. Stir-fry until everything is well combined and heated through.
  8. Serve the Moo Shu Beef with pancakes, hoisin sauce, and sliced scallions. Let everyone assemble their own wraps.