Chris and Jeff make ribeye steak mooshu filling.
Ribeye Steak Mooshu Filling
- 1/2 pound ribeye steak, cut into 2-3″ thin strips
- a few dried tree ear mushrooms, rehydrated
- small bunch of dried lily flowers, rehydrated
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon shao xing wine
- 1/4 teaspoon white pepper
- 1 egg, scrambled
- 1 clove garlic, smashed and minced
- 1 coin ginger, smashed and minced
- 1 scallion, finely chopped on the bias
- 1 cup julienned napa cabbage
- oil for stir fry
- Soak tree ear mushrooms and lily flowers in hot water to rehydrate
- Marinate beef in hoisin, soy sauce, shao xing wine, and white pepper
- When dried ingredients are rehydrated, squeeze out excess liquid. (Reserve the liquid for some other purpose like making rice!) Julienne the mushroom and rough chop the lily flowers.
- Heat wok until it just smokes, then add oil.
- Add ginger and garlic, and fry for just a couple seconds, add egg and scramble. Remove egg and set aside.
- Add steak (reserve marinade) and stir fry for just 5-10 seconds, then add lily flowers and tree ear mushrooms.
- Return eggs to the wok, then add the reserved marinade from the beef. Stir to combine.
- Next add the Napa cabbage and stir to combine.
- Turn off heat, and bruise scallions by giving them a squeeze in your hand, then add scallions to the wok.
- Optionally add a teaspoon of hot sesame oil at the end.
- Serve with Mandarin pancakes and more hoisin sauce.