Ingredients:

  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) dry sherry (or rice wine)
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.25ml) white pepper
  • 2 tablespoons (30ml) vegetable oil, divided
  • 4 large eggs, lightly beaten
  • 1 cup (about 75g) shredded cabbage (Napa or green)
  • 1 cup (about 100g) shredded carrots
  • 1/2 cup (about 40g) sliced shiitake mushrooms, stems removed
  • 1/2 cup (about 40g) sliced wood ear mushrooms (soaked in hot water if dried)
  • 1/2 cup (about 50g) sliced yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) grated fresh ginger
  • 4 green onions, thinly sliced, white and green parts separated
  • 1/4 cup (60ml) hoisin sauce
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) sugar
  • 1/4 cup (60ml) water
  • Mu Shu Pancakes (Mandarin Pancakes) or Flour Tortillas
  • Extra Hoisin Sauce (optional)

Instructions:

  1. In a bowl, combine beef, soy sauce, sherry (or rice wine), cornstarch, sesame oil, and white pepper. Marinate for at least 15 minutes.
  2. In a separate bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, sugar, and water. Set aside.
  3. Heat 1 tablespoon of oil in the skillet or wok over medium heat. Pour in the beaten eggs and cook, stirring occasionally, until lightly scrambled. Remove from the pan and set aside.
  4. Add the remaining tablespoon of oil to the skillet/wok over high heat. Add the cabbage, carrots, mushrooms, and onion. Stir-fry for 2-3 minutes, until slightly softened.
  5. Add garlic and ginger to the vegetables and stir-fry for another 30 seconds, until fragrant.
  6. Add the marinated beef to the skillet/wok and stir-fry until cooked through and browned, about 2-3 minutes.
  7. Return the scrambled eggs to the skillet/wok. Add the Mu Shu sauce and the white parts of the green onions. Stir-fry for 1-2 minutes, until the sauce is thickened and everything is heated through.
  8. Spoon the Mu Shu Beef mixture into warmed Mu Shu Pancakes or flour tortillas. Garnish with the green parts of the green onions and extra hoisin sauce, if desired.