This delicious Chinese-inspired Moo Shu Beef is a delicious stir fry recipe. It is filled with crunchy vegetables, tender beef and a flavorful sauce. It is much healthier than the takeout version and also has a low carb option in the recipe.
Moo Shu Sauce
- 2 tablespoons hoisen sauce
- 1 tablespoon fish or oyster sauce
- 3 teaspoons garlic paste or 2 teaspoons garlic powder
- 1 teaspoon ginger paste or ground ginger
- 1/4 cup granulated sugar or substitute *
- 1 tablespoon bean paste with chili oil *
- 1/4 cup rice vinegar
- 1/3 cup soy sauce, light or low sodium
- 1 tablespoon neutral oil such as canola, divided in half
- 1 package (14 ounces) coleslaw mix.
- 1 pound mushrooms ( I used baby bellas) *
- 6 green onions, chopped (save one for garnish)
- 1 pound lean flank or sirloin steak, sliced into strips *
- 2-3 teaspoons cornstarch or Arrowroot powder,* optional for thickening sauce
- Optional additions: water chestnuts, bamboo shoots or sesame seeds
Combine marinade ingredients/sauce
- Mix sugar, bean paste, soy sauce, ginger, garlic, vinegar, fish and hoisin sauce. Divide in half. Save half for cooking the beef.
2. Slice beef, across the grain, into thin strips, about 2 inches long.
3. Place in plastic bag or container and pour half of marinade over. Refrigerate for 30 minutes. Drain beef before frying.
4. Chop scallions. Wipe off mushrooms with damp cloth and thinly slice. If not using bagged coleslaw mix, thinly slice cabbage.
5. Heat 1/2 tablespoon oil in large skillet or wok over medium-high heat. Fry drained beef until lightly browned, about 3 minutes. Remove the beef to bowl.
6. Heat remaining oil and fry the cabbage, scallions and mushrooms until softened but still has a bit of crisp to the cabbage. If you prefer your vegetables fully softened, cook a few minutes longer. Add the beef back to pan and the reserved sauce. Bring to boil and stir to combine with beef and vegetables.
7. You can also add some beef, chicken or vegetable stock to make more sauce.
8. Serve over white or brown rice, cauliflower rice, tortillas or traditional pancakes. Garnish with fresh chopped green onions. Or garnish with sesame seeds and bamboo shoots.
*To substitute the chili bean paste, use 1/4 - 1/2 teaspoon crushed red pepper flakes. Taste before adding more to see if you want more heat in the sauce. Or use chili garlic sauce.
*You can use white mushrooms, crimini, shiitake or oyster.
*The meat is easier to slice if it is slightly frozen.
*For the lower carb version: Use sugar substitute in the recipe. Nutrition calculated with Monkfruit sweetener. I did not thicken my sauce with the cornstarch or Arrowroot, but if you want, save 3 tablespoons of the marinade, mix with thickener of choice, pressing out any lumps. Pour the cornstarch mixture into the fry pan when you are adding the reserved marinade. Stir to combine and it will thicken as it heats.
* I used the Mission brand taco size tortillas. They have 4 net carbs per tortilla.
*Store covered leftovers in refrigerator for up to 3 days. Freeze for up to 3 months. Defrost overnight in refrigerator and reheat on stovetop on low-medium heat or in the microwave.
Keywords: Stir fry, healthy meal, low carb dinner, healthy take-out