Photo of Moo shu beef by WW

Moo shu beef

Total Time
30 min
15 min
15 min
Love Chinese food but not all the grease? We lightened up this classic so you can enjoy a restaurant favorite without the high calorie count. The end result is a flavor-packed beef dish that’s ready in only 30 minutes. We call for Chinese cabbage, but you can use either bok choy or napa cabbage if that’s what is available at your supermarket. Hoisin sauce is often part of moo shu dishes. It’s a fragrant, sweet and salty sauce that’s often used in Chinese cuisine. It has a thicker consistency than soy sauce and is a delicious option for Asian stir-fried entrées like this one.


Uncooked lean trimmed sirloin beef

8 oz

Low sodium soy sauce

3 Tbsp


1 tsp

Vegetable oil

2 tsp

Uncooked scallion(s)

2 medium, chopped


3 medium clove(s), minced

Sherry cooking wine

2 Tbsp

Uncooked Chinese cabbage

2 cup(s), or Napa cabbage, chopped

Canned bamboo shoots

cup(s), sliced, drained and chopped

Canned straw mushrooms

cup(s), drained and sliced

Egg white(s)

1 large, beaten

Fat free flour tortilla(s)

12 medium, warmed

Hoisin sauce

½ cup(s)


  1. Place beef in a medium bowl. Add 1 tablespoon of soy sauce and cornstarch; stir to coat.
  2. 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.
  3. Add cabbage, bamboo shoots and mushrooms. Sauté until vegetables are browned, about 5 minutes. Stir in egg white and cook 2 minutes more.
  4. 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.