MuShu Beef Bowl

Moo Shu is commonly a Chinese dish with eggs. This dish "MuShu" comes from a taco recipe I found in a magazine once. I was unable to find that original recipe now, but it was this meat served with coleslaw wrapped in a flour tortilla. It was also delicious, but I kept thinking this would be great with veggies over rice. That is when the MuShu Beef Bowl was born.

Ingredients:

2 tsp Cornstarch  

¼ Cup Cold Water  

¼ Cup Barbecue Sauce 

¼ Cup Hoisin Sauce 

2 Tbsp Reduced-Sodium Soy Sauce 

1/2 tsp Ginger 

1 tsp Minced Garlic  

1 lb. Ground Beef 

1 Cup Shredded Carrots 

2 Cucumbers 

1 Tbsp White Wine Vinegar 

1 tsp Sugar 

4 Tbsp Sour Cream 

1 tsp Sriracha (or more) 

Olive Oil 

Salt and Pepper 

2 Cups Cooked Rice of Choice  

 

Directions:

In a medium bowl, combine vinegar, sugar, and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons. Rotate as you go, until you get to the seedy core. Discard core. Toss ribbons in bowl with vinegar mixture. Set it aside. 

In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic, and salt to taste, set aside. 

In a large skillet, heat a drizzle of oil over medium-high heat. Add carrots and cook until just tender, 1 minute. Season with salt and pepper. Transfer to a plate. 

 In the same skillet, cook beef over medium heat until meat is no longer pink; drain. Add cornstarch mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.  

In a small bowl, combine sour cream and Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. 

Serve meat, cucumbers, and carrots over cooked rice, top with Sriracha Crema.

This is a really good one for meal prep. The cucumbers and crema I pack in a separate container to add after reheating.