Ingredients:

  • 1 lb Flank or Skirt Steak, sliced thinly against the grain
  • 1 large Egg White
  • 1 Tbsp Cornflour (Cornstarch)
  • 1 Tbsp Shaoxing Rice Wine (or Dry Sherry)
  • 1 tsp Low Sodium Soy Sauce
  • Pinch of White Pepper
  • 2 Tbsp Neutral Oil (for beef frying)
  • 1 ½ cups Plain (All-Purpose) Flour, plus more for dusting
  • ¾ cup Boiling Water
  • 1 Tbsp Toasted Sesame Oil (for stacking pancakes)
  • ¼ cup Hoisin Sauce
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Dark Soy Sauce (for colour)
  • 1 tsp Sesame Oil
  • 1 Tbsp Water or Stock
  • 3 Tbsp Neutral Oil (divided, for stir-fry)
  • 1 Tbsp finely grated fresh Ginger
  • 2 cloves Garlic, minced
  • 2 cups Green Cabbage, thinly shredded
  • 1 cup Carrots, julienned (matchstick cuts)
  • 4-6 dried Wood Ear Mushrooms, rehydrated and thinly sliced
  • 4 large Scallions (Spring Onions), white and green parts separated
  • 2 large Eggs, lightly beaten

Instructions:

  1. Marinate the Beef: Combine the thinly sliced beef with the Egg White, Cornflour, Rice Wine, Soy Sauce, and White Pepper. Mix well until the beef is slightly tacky. Set aside to marinate for 30 minutes. Whisk together all ingredients for the Mu Shu Sauce and set aside.
  2. Make the Dough: Pour boiling water over the flour and stir until a shaggy dough forms. Knead on a floured surface for 5-7 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes. Divide the dough into 14 equal pieces.
  3. Prepare and Stack Pancakes: Take two pieces of dough. Flatten one slightly and brush the surface with toasted sesame oil. Place the second piece on top (oil-side down). Roll the stacked dough into a very thin 6-inch circle.
  4. Cook and Peel Pancakes: Cook the stacked round on a dry griddle over medium heat for 1-2 minutes per side until lightly blistered. Immediately transfer to a board and gently peel the two layers apart to create two paper-thin pancakes. Stack and cover with a damp cloth to keep warm.
  5. Cook the Beef and Egg: Heat 1 Tbsp of neutral oil in a wok until smoking hot. Stir-fry the marinated beef in small batches until browned and tender. Remove the beef and set aside. Add 1 Tbsp of oil, pour in the beaten eggs, and quickly scramble until just set. Remove the eggs and set aside.
  6. Stir-fry Vegetables: Add the remaining 1 Tbsp of oil, the grated ginger, and the white part of the scallions to the wok. Sauté for 30 seconds. Add the shredded cabbage, carrots, and wood ear mushrooms. Stir-fry aggressively for 2-3 minutes until the vegetables are crisp-tender.
  7. Combine and Finish: Return the cooked beef and the scrambled eggs to the wok. Pour in the prepared Mu Shu Sauce. Toss quickly to coat everything evenly (about 30 seconds). Stir in the green parts of the scallions right at the end.
  8. Assembly: Serve the hot Mu Shu Beef stir-fry immediately alongside the stack of warm Mandarin Pancakes and a small bowl of extra Hoisin sauce for spreading. Diners should spread sauce on the pancake, add filling, and roll to enjoy.