Sunday, January 22, 2012

Moo Shu Beef

Tonight we traveled to China for dinner with one of my favorite Chinese take-out dishes: Moo Shu Beef! The only thing missing from this recipe was a few shakes of Siriacha Hot Chili sauce for some heat! Only 6 points for this dish! The Siriacha is 0 points!

Originating in northern China this dish eventually made it to the US around the mid-60's. While it is most commonly made with pork, it can be made with chicken, tofu, beef or just vegetables. Typically served with Moo Shu Pancakes, a very thin tortilla-like wrapper. Mexican flour tortillas are commonly substituted, just be careful this dish can be very juicy!

Moo Shu Beef

8 oz uncooked lean trimmed sirloin beef

3 Tbsp low-sodium soy sauce

1 tsp cornstarch

2 tsp vegetable oil

2 medium uncooked scallion(s), chopped

3 clove(s) (medium) garlic clove(s), minced

2 Tbsp sherry cooking wine

2 cup(s) uncooked Chinese cabbage, or Napa cabbage, chopped

1/3 cup(s) canned bamboo shoots, drained and chopped

1/3 cup(s) canned straw mushrooms, drained and sliced

1 large egg white(s), beaten

12 medium fat-free flour tortilla(s), warmed

1/2 cup(s) hoisin sauce


Place beef in a medium bowl. Add 1 tablespoon of soy sauce and cornstarch; stir to coat.

Heat oil in large skillet or wok. Add scallions and garlic; sauté 1 minute. Add beef and cook until browned, about 2 minutes. Add remaining soy sauce and sherry; cook 1 minute more.

Add cabbage, bamboo shoots and mushrooms. Sauté until vegetables are browned, about 5 minutes. Stir in egg white and cook 2 minutes more.

To serve: Place a heated tortilla on a plate. Spread 2 teaspoons of hoisin sauce on tortilla and then place 3 tablespoons of beef filling on top of sauce. Roll up, folding in one end to seal in filling. Yields 2 filled tortillas per serving.

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