Ingredients:

  • 1/2 lb (225g) flank steak, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) Shaoxing wine (or dry sherry as a substitute)
  • 1 tsp (5ml) cornstarch (cornflour in the UK!)
  • 1 tsp (5ml) sesame oil
  • 1 tbsp (15ml) vegetable oil
  • 1/2 cup (50g) shredded cabbage
  • 1/2 cup (50g) shredded carrots
  • 1/2 cup (50g) sliced shiitake mushrooms (fresh or dried, rehydrated)
  • 2 scallions, thinly sliced
  • 2 large eggs, lightly beaten
  • 2 tbsp (30ml) hoisin sauce
  • 1 tsp (5ml) rice vinegar
  • 1/2 tsp (2.5ml) sugar
  • Pinch of white pepper
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (120ml) boiling water
  • 1 tbsp (15ml) sesame oil (for brushing)

Instructions:

  1. Combine sliced beef with soy sauce, Shaoxing wine (or sherry), cornstarch, and sesame oil. Marinate for at least 15 minutes.
  2. Gradually add boiling water to flour in a bowl, stirring until a shaggy dough forms. Knead until smooth. Rest for 15 minutes. Divide dough into 4 equal pieces, roll each into thin circles (pancake size) , brush one side with sesame oil, stack and cook over medium heat on skillet.
  3. Heat vegetable oil in the skillet. Pour in beaten eggs and cook, breaking them into small pieces, until just set. Remove from skillet.
  4. Add more vegetable oil to the skillet. Stir-fry the marinated beef until browned and cooked through. Remove from skillet.
  5. Add the cabbage, carrots, and mushrooms to the skillet. Stir-fry until softened but still slightly crisp.
  6. Return the beef and eggs to the skillet. Add the scallions, hoisin sauce, rice vinegar, sugar, and white pepper. Stir-fry until well combined and heated through.
  7. Warm pancakes by wrap and put it in steamer/microwave.
  8. Serve the Moo Shu Beef filling with the warm pancakes. Let each person fill their own pancakes.