Skip to content
Downeast Far East Kitchen banner

Ribeye Steak MooShu Filling

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
  1. Soak tree ear mushrooms and lily flowers in hot water to rehydrate
  2. Marinate beef in hoisin, soy sauce, shao xing wine, and white pepper
  3. 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.
  4. Heat wok until it just smokes, then add oil.
  5. Add ginger and garlic, and fry for just a couple seconds, add egg and scramble. Remove egg and set aside.
  6. Add steak (reserve marinade) and stir fry for just 5-10 seconds, then add lily flowers and tree ear mushrooms.
  7. Return eggs to the wok, then add the reserved marinade from the beef. Stir to combine.
  8. Next add the Napa cabbage and stir to combine.
  9. Turn off heat, and bruise scallions by giving them a squeeze in your hand, then add scallions to the wok.
  10. Optionally add a teaspoon of hot sesame oil at the end.
  11. Serve with Mandarin pancakes and more hoisin sauce.

Visit the Downeast Far East Kitchen series on YouTube and subscribe!

Leave a Reply