Moo Shu Beef Platter
with Sesame-Toasted Tortillas & Jasmine Rice
- Soy
- Wheat
- Sesame
- Milk
We give you permission to have pancakes for dinner—but hold the maple syrup. These are roasty, toasty Mandarin-style pancakes for wrapping moo shu pork. Our easy version is made with flour tortillas brushed with sesame oil and toasted in a pan. Present it all on a platter with the ground pork filling and a big bowl of rice. Want to make a moo shu bundle? Get wrapping! Want to have some pork over rice? Dig in! This meal lets you choose your own adventure.
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
1 unit
Onion
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
10 ounce
Ground Beef
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
¾ cup
Jasmine Rice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and cut scallions, separating whites from greens; mince whites and cut greens lengthwise into 1-inch-long matchsticks. Halve, peel, and thinly slice onion.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 10-15 seconds. • Add rice, 1½ cups water (3 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to medium low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion, scallion greens, and a big pinch of salt. Cook, stirring occasionally, until onion begins to soften, 2-3 minutes. • Add pork*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add cabbage; cook, stirring occasionally, until warmed through, 1-2 minutes.
Swap in beef for pork. (Drain any excess grease from pan before adding cabbage.)
• Add umami ginger sauce, katsu sauce, ½ cup water (1 cup for 4 servings), and a big pinch of salt to pan with pork mixture. Cook, stirring, until saucy and evenly coated, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined. Transfer moo shu pork to a large serving platter. Wash out pan.
• Heat same pan over low heat. Brush tortillas with a thin layer of sesame oil. Add tortillas to pan; cook until golden, 30 seconds per side. TIP: Depending on the size of your pan, you may need to work in batches.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Transfer rice to a serving bowl. Fold tortillas in half, then into quarters. Place rice and tortillas on platter with moo shu pork. • Serve family style, combining rice, moo shu pork, and tortillas however you like!
