|
|
> Home
Shanghai Steak Moo Shu
Yield: 24 portions
| INGREDIENTS |
WEIGHTS |
MEASURES |
DIRECTIONS |
| Espresso Bourbon Sauce: |
|
|
Combine bourbon, maple syrup, soy sauce, lemon juice and coffee powder in saucepan. Bring to a boil; reduce heat and simmer until mixture is reduced by one half. Stir in pepper. Let cool.
Yield: 2 cups.
|
| Bourbon |
|
1-1/2 cups |
|
Maple syrup
|
|
1-1/2 cups |
| Reduced sodium soy sauce |
|
1-1/2 cups |
|
Fresh lemon juice
|
|
1/2 cup
|
| Instant espresso coffee powder |
|
4 Tbsp. |
| Black pepper |
|
3/4 tsp. |
| Beef Shoulder Center (Ranch Cut) Steak IMPS/NAMP (1114 E), cut into 1/8-inch thick strips |
7-1/2 lb. |
|
Marinate beef steak strips in 1-1/2 cups Espresso Bourbon Sauce, 1 hour. |
|
Moo Shu Sauce: |
|
|
Combine hoisin sauce, mirin, soy sauce, chili-garlic paste and Espresso Bourbon Sauce in large bowl; set aside until ready to use.
Yield: 7 cups.
|
| Hoisin Sauce |
|
3 cups |
| Mirin |
|
2-1/4 cups
|
| Reduced sodium soy sauce |
|
1-1/2 cups |
| Chili-garlic paste |
|
1/4 cup |
| Espresso-Bourbon Sauce |
|
1/2 cup |
| Red bell pepper, julienned |
2-1/4 lb. |
12 cups |
Per order: Stir-fry 5 oz. beef steak strips 1 to 2 minutes or until browned and no longer pink; remove from pan; keep warm.
Stir-Fry 1-1/2 cup each bell pepper strips, zucchini, bok choy, 1/3 cup mushrooms, 2 Tbsp. green onions, 1 tsp. garlic and 1 tsp. ginger in 1 tsp. peanut oil about 1 minute or until vegetables are crisp tender.
Add 1/4 cup Moo Shu sauce, 2 tsp. cilantro and reserved steak strips back to pan. Stir-fry an additional 30 seconds or until heated through.
Brush moo shu wrappers with sesame oil; steam for 30 seconds. Plate along side beef mixture.
|
|
Zucchini, cut into 3 to 4 inch pieces then julienned
|
2-1/4 lb. |
12 cups |
|
Bok Choy, cut crosswise into 1/4 inch thick pieces
|
2-1/4 lb. |
12 cups |
| Shitake mushroom, sliced thin |
12 oz. |
8 cups |
| Green onions, sliced thin |
4 oz. |
3 cups
|
|
Garlic, minced
|
3 oz.
|
1/2 cup |
| Ginger, minced |
2 oz. |
1/2 cup |
| Peanut oil |
|
1/2 cup |
|
Cilantro, minced
|
|
1 cup |
|
Sesame oil
|
|
2 Tbsp. |
| Moo Shu wrappers |
|
48 each |
Note: Ranch Cut Steaks are cut from the Beef Chuck, Shoulder Clod, Arm Roast (IMPS/NAMP 114E). The roast is completely trimmed and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles. These two muscles are then cut across the grain into steaks. Steaks can be portioned from 4 to 10 ounces, 3/4 –inch to 1 ¼-inch thick.
|
|
|