Mu shu beef is a flavorful Chinese stir-fry dish that has become popular in many Westernized Chinese restaurants With its savory slices of tender beef, crisp vegetables, and unique wrapper pancakes, mu shu beef provides an exciting culinary experience unlike any other menu items. But what exactly is mu shu beef and how did it become such a favorite? Let’s find out!
A Brief History of Mu Shu Beef
Mu shu beef originated in northern China, where it was traditionally made with pork instead of beef. The name “mu shu” comes from the Mandarin words for “wood ear mushroom” (mu’er) and “tree bark” (shu), two ingredients commonly used in the early versions of the dish. Over time, mu shu evolved into a beef stir-fry as its popularity spread to other regions of China and eventually overseas. These days, mu shu beef is a menu staple at many North American Chinese restaurants.
While the varieties differ slightly, mu shu beef in westernized Chinese cooking generally includes succulent marinated beef stir-fried with shredded vegetables like cabbage, carrots mushrooms and bamboo shoots. A savory brown sauce featuring hoisin soy sauce, rice wine and sesame oil perfectly coats each component. The mixture gets stuffed into small, delicate wheat flour pancakes along with duck or plum sauce, then rolled up and eaten like little wraps. It provides a fantastic blend of tastes and textures in each bite!
Ingredients in Mu Shu Beef
There are a few key ingredients that set mu shu beef apart from other Chinese entrees. Here are some of the essential components:
Beef: Flank steak, sirloin tip or even tenderloin work nicely. Thin slices are cut across the grain for tenderness.
Vegetables: Cabbage, carrots, bean sprouts and mushrooms provide crunch. Bamboo shoots and wood ears offer unique flavor.
Sauce: A mix of hoisin, soy sauce, oyster sauce, rice wine and sesame oil yields rich, savory flavor.
Pancakes: Small, round wheat flour wrappers in the style of Chinese pancakes or flour tortillas.
Garnishes: Plum sauce, duck sauce, scallions and crushed peanuts frequently accompany the rolls.
The beef gets coated in a marinade, then flash-cooked before the vegetables join the wok. Once the components marry into a luscious mixture, it all comes together through wrapping in the pancakes. Now let’s look at some helpful how-tos for making restaurant-quality mu shu beef at home
Tips for Preparing Perfect Mu Shu Beef
While mu shu beef involves a bunch of ingredients, it comes together surprisingly quickly with the right techniques:
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Cut the beef thin – Partial freezing makes slicing easier. Cut across the grain for tenderness.
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Velvet the beef – Coat with cornstarch, egg white and wine for tender results.
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Use a very hot wok – This enables fast, even cooking. Electric woks don’t get hot enough.
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Cook the beef in batches – Avoid overcrowding the wok.
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Stir-fry the veg separately – They only need a minute or two to retain crunch.
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Use the sauce sparingly – A few tablespoons coats without making things soggy.
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Warm the pancakes – Cold, stiff pancakes crack and stick.
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Brush pancakes with sauce – This helps contents adhere and boosts flavor.
Follow these tips, and your mu shu beef will rival that of the best Chinese restaurants!
Serving Suggestions for Mu Shu Beef
Mu shu beef offers versatility when it comes to serving. Here are some ways to enjoy those flavor-packed little wraps:
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As an appetizer – Mini mu shu beef pancakes make great finger food for parties.
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Over rice – The classic way to stretch your mu shu into a meal.
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With chow mein noodles – For added crunch and carbs.
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Chopped into a stir fry – Leftover mu shu beef makes a great addition.
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Inside lettuce wraps – Light and fresh with fewer carbs.
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As a burrito filling – Jazzed up Tex-Mex style!
With so many options, mu shu beef works for any meal or menu. Now let’s answer some commonly asked questions about making mu shu at home.
Frequently Asked Questions About Mu Shu Beef
Q: What’s the best cut of beef for mu shu?
A: Flank steak and sirloin tip are ideal. Their leanness keeps the dish from getting greasy.
Q: Can I prepare the components in advance?
A: Yes! The cooked beef, vegetables and sauce can all be prepped 1-2 days ahead.
Q: What can I serve with mu shu beef?
A: Rice, noodles, egg rolls and soup make great accompaniments.
Q: Do the pancakes need any special treatment?
A: Warm them before using so they are pliable enough to wrap without cracking.
Q: Is there a way to make mu shu vegetarian?
A: Substitute extra-firm tofu for the beef, and use vegetable broth in the sauce.
Q: Can I freeze homemade mu shu beef?
A: Absolutely! Allow it to cool completely before freezing for up to 3 months.
Q: What drink goes well with mu shu beef?
A: Green tea, Tsingtao beer and plum wine are all excellent pairings.
With the right ingredients and techniques, you can bring restaurant-caliber mu shu beef to your own dinner table. Give this unique and tasty dish a try soon!
An Authentic Mu Shu Beef Recipe
Ready to whip up some mu shu beef for dinner tonight? Here is an authentic recipe to try:
Ingredients:
- 1 pound flank steak, sliced thinly
- 3 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp rice wine
- 1 tsp sesame oil
- 1 egg white
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 3 cups shredded cabbage
- 1 carrot, julienned
- 1 cup sliced mushrooms
- 1 package wheat flour pancakes
- Hoisin and plum sauce
Instructions:
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In a bowl, combine soy sauce, cornstarch, wine, oil, egg white, garlic and ginger. Add beef and toss to coat. Let marinate 15 minutes.
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Heat a wok on high until smoking. Add 1 tsp oil and stir-fry beef 1 minute. Remove beef and set aside.
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Add 1 tbsp oil to wok and stir-fry carrot and cabbage 2 minutes. Add mushrooms and stir-fry 1 minute more.
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Return beef to wok and add 2-3 tbsp hoisin sauce, stir-frying 1 minute to coat.
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Warm pancakes as package directs. Spread a bit of plum sauce in each and top with 1/4 cup beef mixture. Tuck sides and roll up to eat.
Now you can enjoy homemade mu shu beef that’s every bit as good as your favorite Chinese restaurant!
Mu Shu Beef – A Satisfying and Unique Dish
With its blend of tender beef, crisp vegetables and wrapping pancakes, it’s easy to see why mu shu beef has become a favorite for Chinese food fans around the world. The sliced meat and assorted vegetables come together quickly in a hot wok for a fast, fresh and flavorful meal. Part of the fun lies in customizing your own wraps with your favorite sauces and fillings. Mu shu makes a nice change of pace from the usual beef dishes in your dinner rotation. Give it a try and experience a whole new way to enjoy Chinese cuisine right in your own kitchen!
