Ingredients:

  • 1 lb (450g) beef sirloin, thinly sliced against the grain
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) Shaoxing rice wine (or dry sherry)
  • 1 teaspoon (5 ml) cornstarch
  • 1/2 teaspoon (2.5 ml) sesame oil
  • 1/4 teaspoon (1.25 ml) white pepper
  • 2 tablespoons (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, minced
  • 4 oz (115g) dried shiitake mushrooms, rehydrated in hot water and sliced (reserve soaking liquid)
  • 1 cup (100g) shredded cabbage
  • 1 cup (100g) shredded carrots
  • 1/2 cup (50g) sliced scallions (green onions)
  • 2 large eggs, lightly beaten
  • 1/4 cup (60 ml) hoisin sauce
  • 2 tablespoons (30 ml) reserved mushroom soaking liquid (or water)
  • 1 teaspoon (5 ml) soy sauce
  • 1 teaspoon (5 ml) sesame oil
  • 8 Mandarin pancakes (or thin flour tortillas, warmed)
  • Extra scallions, sliced, for garnish

Instructions:

  1. Combine beef and marinade ingredients in a bowl. Mix well and set aside for at least 15 minutes.
  2. Whisk together hoisin sauce, mushroom soaking liquid (or water), soy sauce, and sesame oil in a small bowl. Set aside.
  3. Soak dried mushrooms in hot water until softened. Reserve the liquid! Drain and slice.
  4. Lightly grease wok with a little oil. Swirl beaten eggs in to create a very thin pancake and remove to chop into thin strips.
  5. Heat oil in a wok or large skillet over high heat. Add beef and stir-fry until browned and cooked through. Remove from wok and set aside.
  6. Add more oil to the wok if needed. Add garlic and ginger and stir-fry until fragrant. Add mushrooms, cabbage, and carrots. Stir-fry until vegetables are tender-crisp.
  7. Return the cooked beef and sliced egg crepe to the wok. Pour in the hoisin sauce mixture and stir-fry until everything is well combined and heated through.
  8. Serve immediately with warmed Mandarin pancakes (or tortillas) and sliced scallions. Let everyone assemble their own wraps!