I have to give a quick disclaimer here. I hated this recipe. The only reason that I am sharing it is that everyone else that tried it loved it. My grandson, Caleb ate two helpings and his father had 5 in one meal. Because I was the only person that hated it I am sharing it with you.
Moo Shu Beef
- 1/2 pound deli sliced beef, shaved
- 2 Tablespoons dry sherry
- 1/4 teaspoon ground ginger
- 3 teaspoons soy sauce, divided
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon Splenda
- 1/4 teaspoon beef broth
- 3 Tablespoon peanut oil
- 1 egg slightly beaten
- 1 cup shredded carrots
- 3 green onions with tops, cut into 1/2 inch pieces
- 1 can (8 ounces) bamboo shoots, drained
- 2 Tablespoons Hoisin Sauce
- 8 low carb tortillas
Cut beef into thin strips. Blend sherry, ginger, 1 teaspoon soy sauce, garlic and Splenda in a large bowl until smooth. Add beef and toss to coat. Marinate for 10 minutes. Blend broth, 1/2 cup water, 2 remaining teaspoons soy sauce until smooth. Set aside.
Over high heat drizzle peanut oil into wok, heat 30 seconds. Pour egg into pan and tilt to coat bottom of pan. Scramble egg, breaking into small pieces as it cooks. Remove from pan. Add carrots to pan and stir fry for 1 minute. Add beef mixture, onions and bamboo shoots; stir fry for 1 minute. Stir broth mixture until smooth. Add to pan. Cook for 1 minute or until sauce begins to boil. Cook 1 minute more. Stir in hoisin sauce and egg.
Spread mixture into tortilla and wrap. Serve warm. Makes 8 servings.