Angus Farms™ – Redefining Great Beef

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Mu Shu Beef Mu Shu Beef


1 pound flank steak or boneless top sirloin or top round steak, cut 3/4-inch thick
½ ounce dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup green onions, sliced
1 tablespoon cornstarch, dissolved
¼ cup water
8 medium flour tortillas, warmed
1/3 cup hoisin sauce

2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon dark sesame oil
2 teaspoons sugar
2 garlic cloves, minced


1. Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well, remove and discard stems. Cut caps into thin strips. 2. Cut steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time and cut lengthwise in half. Combine marinade ingredients in large bowl. Add beef, and toss. Refrigerate 20 minutes. 3. Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of beef and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove. Repeat with remaining beef. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook until sauce is thickened and bubbly, stirring frequently. 4. Spread hoisin sauce on tortillas and spoon beef mixture down center. Fold bottom edge over filling, and fold right and left sides to center, overlapping.