Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • ¾ cup (180ml) boiling water
  • 1 tbsp sesame oil
  • 1 lb (450g) beef sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp Shaoxing cooking wine (or dry sherry)
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • ½ tsp white pepper
  • 2 tbsp vegetable oil
  • 1 cup shredded cabbage
  • ½ cup shredded carrots
  • ½ cup sliced shiitake mushrooms
  • 4 large eggs, lightly beaten
  • 2 green onions, thinly sliced
  • ½ cup hoisin sauce
  • 2 tbsp water
  • 1 tsp soy sauce
  • ½ tsp sesame oil

Instructions:

  1. Combine flour and boiling water for the pancake dough. Knead, rest, then divide and roll into thin pancakes. Cook in a dry skillet until lightly golden.
  2. Marinate the beef with soy sauce, cornstarch, Shaoxing wine, ginger, garlic, and white pepper for at least 15 minutes.
  3. Whisk together hoisin sauce, water, soy sauce, and sesame oil for the sauce. Set aside.
  4. Scramble the eggs lightly and set aside.
  5. Heat oil in a wok, add beef and cook until browned. Add cabbage, carrots, and mushrooms; stir-fry until softened.
  6. Add the scrambled eggs and green onions to the wok. Toss to combine.
  7. Warm pancakes (optional), spread with hoisin sauce, fill with beef mixture, and wrap. Serve immediately these delicious moo shu beef pancakes.