Moo Shu Beef Lettuce Wraps. Crisp lettuce leaves are ideal for scooping up this lightened moo shu. It's packed with good stuff: lean beef, fresh minced ginger and garlic, and a variety of vegetables. Traditionally, moo shu chicken would be served with rice, but in America, it's often served on wraps made with flour that are called "moo shu (or mandarin) pancakes," and then it's eaten like a taco.
It was melt-in-your-mouth tender and so flavourful.
Another restaurant makes these amazing lettuce wraps.
This recipe kind of combines both of those concepts into one delicious meal.
You can have Moo Shu Beef Lettuce Wraps using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Moo Shu Beef Lettuce Wraps
- You need 1 lb of lean ground beef.
- It's 1 of onion, diced.
- Prepare 2 Tbsp of ginger root, minced.
- Prepare 2 cloves of garlic, minced.
- Prepare 2 cups of bok choy, diced.
- You need 1 of red bell pepper, diced.
- You need 2 Tbsp of soy sauce.
- You need of bibb lettuce (can substitute boston lettuce).
Yes, ok…I totally looked up the definition…maybe it's the weird teacher side of me 😉. There are SO many different recipes out there, so this is my version…Moo Shu Pork Lettuce Wraps. This Moo Shu Pork Lettuce Wraps recipe is a stir fry of pork, vegetables and eggs, wrapped in tender bibb lettuce leaves. A delicious healthier home-cooked version of the Chinese restaurant classic.
Moo Shu Beef Lettuce Wraps instructions
- Coat large skillet with cooking spray, heat over medium-high heat.
- Add beef, onion, ginger and garlic to skillet. Cook, breaking up meat, until beef is browned..
- Add bok choy, pepper and soy sauce. Cook, stirring, until bok choy is wilted, ~3-5 minutes..
I always order moo shu pork when I go to a Chinese restaurant. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.