Moo shu beef
Uncooked lean trimmed sirloin beef
Low sodium soy sauce
2 medium, chopped
3 medium clove(s), minced
Sherry cooking wine
Uncooked Chinese cabbage
2 cup(s), or Napa cabbage, chopped
Canned bamboo shoots
⅓ cup(s), sliced, drained and chopped
Canned straw mushrooms
⅓ cup(s), drained and sliced
1 large, beaten
Fat free flour tortilla(s)
12 medium, warmed
- 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.