Moo Shu Beef Recipe: A Quick Chinese Dish With Tortillas
Fancy a tasty Chinese dish that’s quick to make at home? Moo shu beef is a brilliant choice. Originally made with pork, this stir-fry combines tender slices of beef with crisp veggies and a savoury sauce.
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You can whip up mu shu beef in about 30 minutes, making it perfect for busy weeknights. The recipe uses easy-to-find ingredients like beef, stir-fry veg, and mushrooms. You’ll also need hoisin sauce and flour tortillas to serve it the traditional way.
Moo shu beef is a great way to try Chinese cooking without feeling overwhelmed. It’s simpler than many takeaway dishes but just as yummy. Plus, you can adjust the spices to suit your taste.
Understanding Moo Shu Beef
Moo shu beef is a tasty Chinese dish with tortillas with a mix of flavours and textures. It combines tender beef with veggies and a rich sauce, all wrapped in thin pancakes or tortilla wraps.
Key Ingredients
Moo shu beef starts with thinly sliced beef. The meat is often stir-fried with eggs (if you want extra protein) and veggies like cabbage, carrots, and mushrooms. Bamboo shoots add crunch.
The thin pancakes, called moo shu wrappers, are a key part but not that easy to find in the supermarkets. They’re like thin crepes made from flour and water.
Flavour Profile
Moo shu beef has a mix of savoury and sweet notes. The beef gives a rich, meaty taste. Soy sauce adds salt, while hoisin brings sweetness.
The dish is not spicy, but you can add chilli sauce if you like heat. Overall, moo shu beef has a balanced, umami-rich taste that’s not too strong.
Essential Ingredients
Mu shu beef requires a mix of flavorful ingredients to create its signature taste. The right combination of meat, vegetables, and sauces is key to making this dish delicious.
Meat Selection
For moo shu beef, choose thinly sliced beef sirloin or flank steak. These cuts offer a good balance of tenderness and flavour. Look for meat with some marbling for extra juiciness. Aim for about 450g of beef per 4 servings. Before cooking, cut the beef against the grain into thin strips about 5cm long. This helps keep the meat tender when stir-fried.
Ingredients
- 450ย grams/1 lbย Beef Steakย (thinly sliced (sirloin or flank steak))
- 3ย cupsย Stir Fry Vegetables
- 1/2ย ounceย Shiitake Mushroomsย (Fresh or dried (if dried soak in water until softened). Cut into thin strips.)
- 1/3ย cupย Hoisin sauceย (for tortillas (optional))
- 2/3ย cupย Spring Onionsย (Green onions – sliced)
- 1ย Tbspย Cornflour dissolved in 1/4 cup water
How To make Moo Shu With Beef
Cut your beef steak lengthwise in half, then cut crosswise into thin strips. (Bitesize)
Combine all the marinade ingredients in a large bowl. Add the sliced beef strips into it and toss to mix everything. Leave for 20 minutes to marinate.
Drain the beef and discard the marinade. Heat a large nonstick frying pan or wok over medium-high heat until hot and fry the onion.
Add the beef to the pan, and stir-fry for 1 to 2 minutes or until the outside surface of the beef is no longer pink. Make sure you do not overcook the beef.
Combine the mushrooms, stir fry mix, green onions, and cornstarch mixture in the skillet.
Cook and stir until the sauce is thickened and bubbly.
Spread hoisin sauce on the tortillas, get some beef mixture on a spoon, and place it on the center of the tortilla wrap.
Serving and Presentation
Mu shu beef is a versatile dish that offers many options for serving and presentation. The way you choose to serve it can enhance the overall dining experience.
Accompaniments
Pancakes are the traditional choice for mu shu beef. You can buy them ready-made or make your own thin, soft pancakes. Warm them slightly before serving. If you can’t find pancakes, tortillas work well too. Lettuce wraps are a lighter option. Choose large, crisp lettuce leaves like iceberg or romaine.
Serve hoisin sauce on the side. Put it in a small bowl with a spoon for easy spreading. Sliced spring onions and cucumber strips are common additions. Place these in separate dishes so diners can add as they like.
Optional Additions
Fresh veggies can add crunch and flavour. Try julienned carrots or thinly sliced bell peppers. You can also offer chopped peanuts or cashews for extra texture.
For a fuller meal, serve side dishes. Steamed rice is a classic choice. A simple vegetable stir-fry or hot and sour soup can round out the menu.
If you like spice, put out some chilli sauce or sriracha. Soy sauce is another option for those who want extra saltiness.
Leftovers and Storage
Proper storage of mu shu beef leftovers helps maintain food safety and quality. It’s easy to keep your dish fresh for later enjoyment.
Refrigerating
Put leftovers in an airtight container within two hours of cooking. Store it in the fridge at 4ยฐC or below. The dish will stay good for 3-4 days.
Keep the pancakes separate from the meat mixture. This stops them from getting soggy. Wrap pancakes tightly in cling film or foil.
Freezing
Moo shu beef freezes well for up to 3 months. Cool the dish completely before freezing. Put it in a freezer-safe container or bag.
Remove as much air as possible to prevent freezer burn. Label the container with the date.
Freeze pancakes separately from the beef mixture. Stack them with wax paper between each one. This makes it easy to take out just what you need.
Reheating
To reheat from the fridge, use a microwave or stovetop. For best results, heat the beef mixture and pancakes separately.
Microwave: Put the beef in a microwave-safe dish. Cover and heat for 1-2 minutes, stirring halfway.
Stovetop: Warm the beef in a pan over medium heat. Add a splash of water if it seems dry. Stir often until hot.
Steam pancakes in a bamboo steamer for 1-2 minutes. Or wrap them in damp kitchen paper and microwave for 20-30 seconds.
Always check that reheated food is piping hot before eating.
Alternative Moo Shu Variations
Moo shu dishes offer tasty options beyond beef. You can easily swap ingredients to create new flavours and textures. Try these popular variations to mix up your moo shu meals.
Moo Shu Pork
Moo shu pork is the classic version of this dish. You’ll use thin slices of pork instead of beef.
Vegetarian Options
You can make mushu beef without meat. Use firm tofu cut into strips. Or try seitan for a meatier texture. Fry these first to get them crispy.
Alternative Proteins
Chicken is a popular choice for moo shu. Use boneless, skinless bits cut into small pieces. Turkey works too if you prefer.
For seafood fans, try moo shu shrimp. Choose large shrimp and cook them quickly. They’ll get tough if you fry them too long.
Ground beef can replace sliced beef. It soaks up the sauce well. Cook it first and drain any extra fat. Then add it back to the pan with the veg.
Remember to adjust cooking times for different proteins. Chicken needs to be fully cooked. Shrimp cooks fast. Ground beef should be browned.
Tips for Perfect Moo Shu Beef
Use high heat when cooking your moo shu beef. This helps create a nice sear on the meat and keeps it tender.
Choose tenderloin for the best results. It’s a lean cut that cooks quickly and stays juicy.
Don’t forget the wood ear mushrooms. They add a nice crunch and are traditional in this dish.
Make your stir-fry sauce ahead of time. This lets the flavours meld and makes cooking easier.
Add a touch of brown sugar to your sauce. It balances the saltiness and adds depth.
Warm your pancakes before serving. This makes them more pliable and tastier.
Cook your vegetables separately from the meat. This ensures they stay crisp and colourful.
Let your meat rest before slicing. This keeps it juicy when you add it back to the pan.
Use a wok if you have one. Its shape is perfect for quick, high-heat cooking.
Don’t overcrowd the pan. Cook in batches if needed to get a good sear.
Slice your meat and vegetables thinly. This helps them cook quickly and evenly.
Serve with extra sauce on the side. Your guests can add more if they like.
Moo Shu Beef Recipe: A Quick Chinese Dish
Equipment
Ingredients
- 1 Onion (Sliced)
- 1 tbsp Vegetable Oil
- 450 grams Beef Steak (thinly sliced (sirloin or flank steak))
- 3 cups Stir Fry Vegetables (carrots, bamboo shoots, red peppers etc)
- 1/2 ounce Shiitake Mushrooms (Fresh or dried (if dried soak in water until softened). Cut into thin strips.)
- 1/3 cup Hoisin sauce (for tortillas (optional))
- 2/3 cup Spring Onions (Green onions – sliced)
- 1 Tbsp Cornflour dissolved in 1/4 cup water
Moo Shu Marinade
- 1 Tbsp Sesame oil
- 2 Tbsp Soy sauce
- 2 Tbsp Water
- 2 tsp Sugar
- 2 tsp Crushed garlic
- 8 Tortilla Wraps or Chinese pancakes (optional)
Instructions
- Cut your beef steak lengthwise in half, then cut crosswise into thin strips. (Bitesize)
- Combine all the marinade ingredients in a large bowl. Add the sliced beef strips into it and toss to mix everything. Leave for 20 minutes to marinate.
- Drain the beef and discard the marinade. Heat the oil in a large nonstick frying pan or wok over medium-high heat until hot. Add the onion and fried for 5 minutes.
- Add the beef to the pan, and stir-fry for 1 to 2 minutes or until the outside surface of the beef is no longer pink. Make sure you do not overcook the beef.
- Combine the mushrooms, stir fry mix, green onions, and cornstarch mixture in the skillet.
- Cook and stir until the sauce is thickened and bubbly.
- Spread hoisin sauce on the tortillas, get some beef mixture on a spoon, and place it on the center of the tortilla wrap.