Have you ever craved a takeout favorite but wished for a healthier, homemade version? This Moo Shu Beef recipe brings the bold flavors of your favorite Chinese stir-fry right to your kitchen—no takeout menu needed! With tender beef slices, crisp shredded cabbage, and a rich, umami-packed hoisin sauce, this dish is the perfect blend of savory and satisfying.

What makes it even better? It’s a quick dinner idea that comes together in under 30 minutes! Whether you’re wrapping it in Mandarin pancakes or serving it over rice, this homemade Asian recipe is incredibly versatile. So, grab your wok, and let’s make a restaurant-style beef stir-fry that’s better than takeout!

Why You’ll Love This Moo Shu Beef Recipe

Name: Moo Shu Beef – Quick & Flavorful Stir-Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb flank steak (thinly sliced against the grain); 2 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tsp cornstarch; 1 tsp sesame oil; 2 tbsp vegetable oil; 2 cloves garlic (minced); 1- inch ginger (grated); 4 oz shiitake mushrooms (sliced); 2 cups shredded cabbage; 1 medium carrot (julienned); 2 green onions (sliced); 2 tbsp hoisin sauce; 1 tbsp oyster sauce; 1 tbsp soy sauce; 1 tsp rice vinegar; ½ tsp sugar; Mandarin pancakes or small flour tortillas; Extra hoisin sauce for drizzling

If you love a savory beef dish that’s bursting with flavor and incredibly easy to make, this Moo Shu Beef recipe is a must-try! It brings together tender flank steak, crisp shredded cabbage, and a rich, umami-packed hoisin-sauce for a restaurant-quality meal made right at home.

Here’s why you’ll love it:

✔️ Quick & Easy – Ready in under 30 minutes, perfect for busy weeknights.
✔️ Better Than Takeout – Skip the delivery and enjoy a fresher, healthier version.
✔️ One-Pan Wonder – Everything cooks in a single wok or skillet for minimal cleanup.
✔️ Customizable – Swap beef for chicken, tofu, or shrimp to suit your preference.
✔️ Packed with Flavor – A perfect balance of savory, slightly sweet, and garlicky goodness.

Whether you’re wrapping it in Mandarin pancakes, pairing it with rice, or enjoying it on its own, this homemade Asian recipe is guaranteed to become a new favorite. Get ready to whip up a restaurant-style beef stir-fry in no time!

What is Moo Shu Beef?

Moo Shu Beef is a variation of the popular Chinese dish Moo Shu Pork, which originated in northern China. Traditionally, Moo Shu dishes feature stir-fried pork, scrambled eggs, wood ear mushrooms, and cabbage, all wrapped in thin Mandarin pancakes. This beef version swaps pork for tender steak, offering a delicious, protein-packed alternative with the same signature flavors.

In American Chinese cuisine, Moo Shu dishes are often served with hoisin-sauce and wrapped in pancakes or tortillas, making them a fun and interactive meal. Whether you prefer the classic preparation or a modern twist, Moo Shu Beef delivers bold flavors with minimal effort.

Ingredients for Moo Shu Beef

For the Beef Marinade:

1 lb flank steak, thinly sliced against the grain (ensures tender beef slices)
2 tbsp soy sauce (adds depth and saltiness)
1 tbsp hoisin sauce (for a slightly sweet, rich flavor)
1 tsp cornstarch (helps lock in moisture)
1 tsp sesame oil (enhances aroma and taste)

For the Stir-Fry:

2 tbsp vegetable oil (for high-heat cooking)
2 cloves garlic, minced (brings out bold flavor)
1-inch ginger, grated (adds a warm, spicy note)
4 oz shiitake mushrooms, sliced (earthy and meaty texture)
2 cups shredded cabbage (essential for that signature Moo Shu crunch)
1 medium carrot, julienned (adds natural sweetness and color)
2 green onions, sliced (for freshness and garnish)

For the Sauce:

2 tbsp hoisin sauce (key to that authentic Chinese stir-fry flavor)
1 tbsp oyster sauce (deepens the umami taste)
1 tbsp soy sauce (balances the flavors)
1 tsp rice vinegar (adds a subtle tang)
1/2 tsp sugar (rounds out the flavors)

For Serving:

Mandarin pancakes or small flour tortillas (classic way to enjoy Moo Shu Beef)
Extra hoisin sauce, for drizzling

Ingredient Notes & Substitutions

No flank steak? Swap it with sirloin, skirt steak, or even chicken.
Vegetarian option? Replace beef with tofu or jackfruit for a plant-based alternative.
No Mandarin pancakes? Use lettuce wraps or steamed rice for a low-carb option.
Want extra heat? Add a drizzle of sriracha or chili flakes for a spicy kick!

Step-by-Step Instructions: How to Make Moo Shu Beef

Step 1: Marinate the Beef

Flank steak marinating in a soy-hoisin mixture, absorbing rich flavors.

In a bowl, combine the thinly sliced flank steak with soy sauce, hoisin sauce, cornstarch, and sesame oil.
Toss well to coat the beef evenly. Let it sit for at least 15 minutes to absorb all the flavors.
Meanwhile, prepare the vegetables and sauce so everything is ready for cooking.

💡 Tip: Cutting the beef against the grain ensures tender, juicy slices in every bite!

Step 2: Prepare the Stir-Fry Sauce

In a small bowl, whisk together hoisin sauce, oyster sauce, soy sauce, rice vinegar, and sugar.
Set aside – this sauce will bring the perfect balance of sweet, savory, and umami-rich flavors to your dish.

Step 3: Stir-Fry the Beef

Thinly sliced beef stir-frying in a wok, searing to perfection.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Once hot, add the marinated beef in a single layer. Sear for 1-2 minutes per side until browned and slightly caramelized.
Remove the beef from the pan and set it aside.

💡 Tip: Avoid overcrowding the pan – cook in batches if needed to get a nice sear!

Step 4: Cook the Vegetables

Crisp vegetables stir-frying in a wok, releasing aromatic flavors

In the same wok, add another 1 tablespoon of oil.
Sauté the garlic and ginger for 30 seconds until fragrant.
Add the shiitake mushrooms, shredded cabbage, and julienned carrots. Stir-fry for 2-3 minutes until slightly softened but still crisp.

💡 Tip: Keep the heat high and stir frequently for the best texture!

Step 5: Combine Everything

Return the cooked beef to the wok with the vegetables.
Pour in the prepared stir-fry sauce, tossing everything together for 1-2 minutes until well coated.
Stir in the sliced green onions for a fresh finishing touch.

Step 6: Serve & Enjoy!

Moo Shu Beef wrapped in a Mandarin pancake, ready to be enjoyed.

Warm the Mandarin pancakes or flour tortillas.
Spoon the Moo Shu Beef into each pancake, drizzle with extra hoisin sauce, and roll it up.
Serve immediately and enjoy your homemade restaurant-style beef!

🔥 Optional: Want a low-carb option? Skip the pancakes and serve over steamed rice or lettuce wraps instead.

Pro Tips for the Best Moo Shu Beef

Use high heat: A hot wok ensures quick, even cooking and prevents sogginess.
Slice beef thinly: This helps it cook fast while staying tender.
Marinate longer: If you have time, marinate for up to an hour for deeper flavor.
Don’t overcook veggies: Keep them crisp for the best texture!

Final Thoughts

A plated serving of Moo Shu Beef with hoisin sauce and green onion garnish.

This Moo Shu Beef recipe is the perfect way to enjoy a takeout favorite at home! With its tender beef, crispy vegetables, and flavorful sauce, it’s a dish that’s both satisfying and easy to make. Whether you serve it in pancakes, over rice, or as a lettuce wrap, it’s guaranteed to be a hit with your family and friends.

So why wait? Grab your ingredients, fire up your wok, and enjoy this quick and delicious homemade Chinese stir-fry tonight!

A plate of Moo Shu Beef with tender beef, shredded cabbage, and hoisin sauce, served with Mandarin pancakes

Moo Shu Beef – Quick & Flavorful Stir-Fry Recipe

tasty vibes recipes

This Moo Shu Beef recipe brings the bold, savory flavors of your favorite Chinese takeout right to your kitchen! Tender beef slices, crisp shredded cabbage, and a rich, umami-packed hoisin sauce come together in under 30 minutes. Whether wrapped in Mandarin pancakes or served over rice, this easy homemade stir-fry is guaranteed to satisfy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 30

Course Main Course

Cuisine Chinese, Asian

Servings 4 People

Calories 350 kcal