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RDJ-- Moo Shu Beef, 09-29-09
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RDJ Petite
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Sep 30, 2009 21:20 PDT
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Volume 11 Number 227
US Library of Congress ISSN: 1530-3292
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Moo Shu Beef
Ingredients
1 pound beef flank steak, cut 3/4-inch thick
or 1 pound beef top round steak, cut 3/4-inch thick
1/2 ounce shiitake mushrooms, dried; optional
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon dark sesame oil
2 teaspoons sugar
2 cloves garlic, minced
3 cups coleslaw mix
2/3 cup green onion, sliced
1 tablespoon cornstarch, dissolved in 1/4 cup water
8 medium flour tortillas, warmed
1/3 cup hoisin sauce
Cooking Instructions
1. Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain
well; remove and discard stems. Cut caps into thin strips.
2. Wash hands. Cut beef steak lengthwise in half, then crosswise into
thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half. Wash
hands.
3. Combine soy sauce, water, sesame oil, sugar and garlic in resealable
plastic bag; add beef. Refrigerate 20 minutes. Drain beef, discarding
marinade.
4. Heat large nonstick skillet over medium-high. Add half of beef;
stir-fry 1 to 2 minutes or until outside surface of beef is no longer
pink. (Do not overcook.) Remove. 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.
Serving Suggestion: Spread hoisin sauce on tortillas; spoon beef mixture
down center. Fold bottom edge over filling; fold right and left sides to
center, overlapping. Refrigerate leftovers.
Nutrition Facts
Calories 584
Total Fat 20g
Protein 43g
Carbohydrate 46g
Cholesterol 107mg
Sodium 1072mg
from http://www.tyson.com/Consumer/Recipes/DinnerRecipes/Default.aspx?
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