Moo Shu Beef Platter
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Moo Shu Beef Platter

Moo Shu Beef Platter

with Sesame-Toasted Tortillas & Jasmine Rice

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

10 ounce

Ground Beef

2 ounce

Umami Ginger Sauce

(Contains Soy, Wheat)

4 tablespoon

Katsu Sauce

(Contains Soy, Wheat)

1 unit

Yellow Onion

2 unit


4 ounce

Shredded Red Cabbage

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1 tablespoon

Sesame Oil

¾ cup

Jasmine Rice

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1210 kcal
Fat55 g
Saturated Fat22 g
Carbohydrate139 g
Sugar23 g
Dietary Fiber3 g
Protein35 g
Cholesterol125 mg
Sodium1810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan



• 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.

Cook Rice

• 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.

Start Moo Shu

• 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.)

Finish Moo Shu

• 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.

Toast Tortillas

• 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.

Finish & Serve

• 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!