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This one is too good to wait for -
Mu Shu Beef Wrap with Miso Slaw
Cuisine Lite Book
2 servings
For the Beef:
1/4 cup hoisin sauce
1 T minced fresh gingerroot
1 T. minced garic
1 T. each: mirin, honey, and chili garlic sauce
6 oz. beef top sirloin, trimmed and cut into 8 thin strips
2 8" whole-wheat tortillas
For the Slaw:
2 T. water
1 T. each: white miso, rice vinegar, and honey
1 1/2 cups cole slaw mix
1/4 cup chopped scallions
Combine hoisin, ginger, garlic, mirin, 1 T. honey, and chili garlic sauce in a bowl. Add beef, tossing to coat; marinate for 5 minutes.(I marinated this for about 3 hours)
Heat a grill pan over medium-high heat. Sear beef strips until they're browned on one side, 3 minutes turn strips over; grill until beef is caramelized, 2-3 minutes more (we had picked up a 1/2 lb. pkg. of thin scallopini type beef steak that I cut in srtips and just tossed in a hot, hot skillet for a couple minutes).
Warm tortillas in the microwave oven until soft about 10 seconds. Place four beef strips on each tortilla.
For the slaw:
Whisk water, miso, vinegar, and 1 T. honey in a bowl. Toss with cole slaw mix and scallions (season with salt & pepper). Using a slotted spoon, place slaw on top of beef; roll tortillas.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com