Mu Shu Beef a Speedy Weeknight Stirfry

Craving Takeout? Let's Make Mu Shu Beef!

Ever get that takeout craving? But also kinda wanna be healthy ish? I do. All. The. Time. That's why I'm obsessed with this mu shu beef recipe .

It's quick, easy, and tastes just like your fave Chinese spot. But healthier, of course! Think tender beef, crunchy veggies, and a sweet savory sauce that’ll make you wanna lick the plate.

Trust me, you need this best mu shu beef recipe in your life.

What's the Deal with Mu Shu?

Mu Shu dishes are a Northern Chinese thing. They're all about wrapping tasty stir fries in thin pancakes. So fun, right? This easy mu shu beef version takes about 50 minutes from start to finish.

The recipe makes enough for 4 hungry people. I reckon, you can halve it if you are eating solo!

Good For You, Good For Your Soul!

This recipe is packed with protein from the beef and nutrients from all those veggies. It's a win-win! Serve it up on a busy weeknight for a healthy and satisfying meal.

Honestly, this authentic mu shu beef recipe is my go-to when I need something quick and delicious. Plus, it's way better than greasy takeout.

Ready to get started? Let's talk ingredients.

Mu Shu Beef Calories And Ingredients Needed For This Recipe.

Calories counting, this recipe has around 450 cals! You need to have flank steak, soy sauce, dry sherry (or rice wine), cornstarch, sesame oil, and white pepper for beef marinade.

For the stir fry, keep ready vegetable oil, eggs, shredded cabbage (Napa or green), shredded carrots, shiitake mushrooms, wood ear mushrooms, yellow onion, garlic, grated ginger, green onions.

Don't forget the hoisin sauce recipe that will add more flavor! You'll also need hoisin sauce, soy sauce, rice vinegar, sesame oil, sugar, and water.

I love using flour tortillas 'cause I often don't have the mandarin pancakes recipe ingredients handy, But you can serve them either way!.

So go grab your tortillas, and let's get cooking! Next up, we're diving into the step-by-step, and trust me, even you can nail it.

Ingredients & Equipment for Kickin' Mu Shu Beef

Alright, let's get down to brass tacks. You wanna nail this mu shu beef recipe , yeah? Getting your ingredients and gear sorted is half the battle.

Trust me, it'll save you from a mid-cookin' meltdown. Honestly , nothing worse than realizing you're short on hoisin sauce halfway through.

Main Ingredients: The Shopping List Lowdown

Here's the shopping list. This best mu shu beef recipe is surprisingly easy.

• Beef: 1 pound (450g) flank steak. Look for good marbling.
• Soy Sauce: 1 tablespoon (15ml) . All-purpose works a treat.
• Dry Sherry (or Rice Wine): 1 tablespoon (15ml) . Adds a nice tang.
• Cornstarch: 1 teaspoon (5ml) . For tenderizing the beef.
• Sesame Oil: 1/2 teaspoon (2.5ml) . That nutty aroma is key.
• White Pepper: 1/4 teaspoon (1.25ml) . A little warmth.
• Vegetable Oil: 2 tablespoons (30ml) , divided. For cooking.
• Eggs: 4 large . Lightly beaten.
• Shredded Cabbage: 1 cup (about 75g) . Napa or green works.
• Shredded Carrots: 1 cup (about 100g) . Pre-shredded is fine.
• Sliced Shiitake Mushrooms: 1/2 cup (about 40g) , stems off.
• Sliced Wood Ear Mushrooms: 1/2 cup (about 40g) , soaked.
• Sliced Yellow Onion: 1/2 cup (about 50g) .
• Garlic: 2 cloves , minced.
• Fresh Ginger: 1 teaspoon (5ml) , grated.
• Green Onions: 4 , thinly sliced.
• Hoisin Sauce: 1/4 cup (60ml) . The star player!
• Rice Vinegar: 1 tablespoon (15ml) . Balances the sweetness.
• Sugar: 1/2 teaspoon (2.5ml) . A touch of sweetness.
• Water: 1/4 cup (60ml) .
• Mu Shu Pancakes (or Tortillas): For serving. Obvs.

Seasoning Secrets: Spice It Up

Forget blandness! This is where the magic happens. We're talking about umami bombs, yeah? The hoisin sauce is vital. It's sweet, savory, and a little bit funky.

Soy sauce adds saltiness. Rice vinegar gives it a kick. Sesame oil boosts the aroma. Don't skip these! If you fancy a spicy mu shu beef , toss in a pinch of red pepper flakes.

Oh my gosh! That's good.

Essential Equipment: What You Need To Get Started

Right, you don't need fancy gadgets. A good wok or a large skillet is crucial. And a sharp knife makes prepping a breeze.

Also, get your mitts on chopping board, Small bowls, Whisk, and Spatula . If you don't have a wok, don't sweat it.

A large skillet does the trick. You know? Don't overthink it. Now, if you are worry about the mu shu beef calories , just relax and enjoy the process!

Speedy Weeknight Mu Shu Beef: Stir Fry Like a Pro

Fancy a takeout fakeaway? Me too! Honestly, who doesn't love a good stir fry? But the shop bought stuff is often pants.

This mu shu beef recipe is your answer. It’s faster, healthier, and you can control the ingredients. It's proper tasty and much better than your usual takeaway! Think of it as the best mu shu beef recipe you'll ever try.

I've tweaked it over the years to make it extra special, and now I'm sharing it with you!

Prep Like a Boss

• Essential mise en place : Slice that beef thinly. Chop all your veggies. Get the sauce ingredients ready. This will save you time later and make cooking stress free.
• Time saving organization: Use small bowls to keep ingredients separate and organized. Trust me, this is a game changer.
• Safety first: Watch those fingers when slicing! A sharp knife is safer than a dull one, but always concentrate.

Stir Fry Like You Mean It

1. Marinate the beef. Mix the beef with the marinade ingredients and let it sit for 15 minutes . This makes it super tender.
2. Whisk the sauce. Combine all the sauce ingredients in a bowl. Set aside.
3. Scramble the eggs. Lightly scramble the eggs in a hot pan. Remove and set aside.
4. Stir fry the veggies. Add the veggies to the wok. Stir fry for 2- 3 minutes , until softened.
5. Cook the beef. Add the beef to the wok. Stir fry for 2- 3 minutes , until browned.
6. Combine everything. Return the eggs to the wok. Add the sauce. Stir fry for 1- 2 minutes , until the sauce thickens.

Pro Tips for Cracking Mu Shu Beef

• Don't overcrowd the pan. Cook the beef in batches if needed. This ensures proper browning. This avoids steaming instead of stir frying!
• Avoid soggy veggies. High heat is key. Keep the heat high to keep the veggies crisp.
• make-ahead magic: You can prep the veggies and sauce the day before. Just store them separately in the fridge.

Honestly, this easy mu shu beef is the bomb. It comes together so quickly, even on a busy weeknight. And if you're worried about mu shu beef calories , this homemade version is way healthier than takeout.

If you don't have beef, a mu shu pork recipe would work great too. Or even a mu shu vegetable recipe if you're veggie.

Give it a whirl and let me know what you think! This authentic mu shu beef recipe takes inspiration from a traditional Chinese dish.

I reckon you'll love it.

Recipe Notes for Your Best Mu Shu Beef Yet

Right, so you're about to tackle this awesome mu shu beef recipe . Honestly, it's easier than you think! Here are some notes.

These tips are straight from my own kitchen mishaps and triumphs. They will help you get it spot on !

Plating Like a Pro and Perfect Pairings

For presentation, think colourful! Pile your easy mu shu beef high on those mandarin pancakes or tortillas. A sprinkle of extra sliced green onions adds a pop of freshness.

Serve with a side of steamed rice or even a quick cucumber salad. Don't forget the drinks! A chilled Chinese beer goes down a treat, or even a simple glass of iced green tea.

Storage Secrets

Got leftovers? No worries! This Chinese beef recipe keeps well. Pop it in an airtight container. It's good in the fridge for 3-4 days .

Honestly, I've never tried freezing it, but I reckon it wouldn't be the best . The texture of the veggies might suffer a bit.

Reheat in a pan over medium heat until warmed through. Give it a good stir to make sure it's all hot.

Switching Things Up

Want to tweak the recipe? Go for it! For a vegetarian version, swap out the beef for tofu. Make sure you press it first to get rid of the excess water.

For a gluten-free version, just use tamari instead of soy sauce and check that your hoisin sauce recipe is also gluten-free.

You know? For a low-carb version, serve it over cauliflower rice.

Nutrition Lowdown

Let's keep it real. This mu shu beef is a good source of protein, thanks to the beef and eggs.

It has around 450 mu shu beef calories per serving. Load up on the veggies to boost the fiber content.

Remember, restaurant versions can be loaded with sodium and sugar. When you cook it yourself, you control what goes in.

Seriously, don't be intimidated! This authentic mu shu beef recipe is totally doable. A cracking weeknight dinner for the family.

So, give it a go and let me know how it turns out! You got this!

Frequently Asked Questions

What's the best cut of beef to use for this mu shu beef recipe, and how thinly should I slice it?

Flank steak is ideal because it's relatively lean and flavorful. The key is to slice it very thinly, against the grain, to ensure tenderness. Pro-tip: partially freeze the beef for about 15 minutes before slicing; it'll make the job much easier, trust me, it's a game changer!

Can I make this mu shu beef recipe vegetarian or vegan?

Absolutely! Simply swap out the beef with firm or extra firm tofu, pressed to remove excess water and cubed. You can even lightly pan-fry the tofu before adding it to the stir fry for a bit of extra texture. Just make sure the hoisin sauce you use is vegan friendly, as some brands contain oyster sauce.

My stir fries always end up soggy. What am I doing wrong?

Sogginess is the bane of a good stir fry! The main culprits are usually overcrowding the pan and not using high enough heat. Make sure your wok or skillet is screaming hot before adding the ingredients and cook in batches if necessary.

Also, pat your vegetables dry before adding them to the pan, and don't add the sauce until the very end you want a sear, not a steam, innit?

Where can I find Mu Shu pancakes (Mandarin pancakes), and can I substitute them?

Mu Shu pancakes can be a bit tricky to find, depending on where you live. Check Asian supermarkets or specialty food stores. If you're in a pinch, flour tortillas make a perfectly acceptable substitute just warm them up a bit! Some people even use lettuce wraps for a low-carb option.

How long does leftover mu shu beef keep, and what's the best way to store it?

Leftover mu shu beef will generally keep in the fridge for 3-4 days, stored in an airtight container. Be aware that the texture of the vegetables might soften a bit as they sit. Reheat thoroughly in a skillet or microwave before serving.

It might not be quite as good as fresh, but it's still a pretty tasty lunch the next day!

I'm watching my sodium intake. What can I do to reduce the sodium in this mu shu beef recipe?

Great question! Sodium can definitely creep up in Asian inspired dishes. Use low-sodium soy sauce, and be mindful of the hoisin sauce choose a lower sodium option if available.

You can also reduce the amount of soy sauce in the marinade and sauce, and compensate with other flavors like rice vinegar or a touch more sugar. Taste as you go and adjust accordingly!