Moo Shu Beef A Cracking Chinese Classic Recipe - Chef YoYo

Ingredients

• 1 lb / 450g Flank steak, thinly sliced against the grain
• 2 tablespoons / 30 ml Shaoxing rice wine (or dry sherry)
• 1 tablespoon / 15 ml Soy sauce
• 1 teaspoon / 5 ml Cornstarch (cornflour)
• 1/2 teaspoon / 2.5 ml Ground white pepper
• 1 tablespoon / 15 ml Vegetable oil
• 2 tablespoons / 30 ml Vegetable oil
• 2 cloves Garlic, minced
• 1 inch / 2.5 cm piece Ginger, peeled and minced
• 1 cup / 85g Dried wood ear mushrooms, rehydrated and sliced
• 1/2 cup / 40g Dried lily buds, rehydrated and sliced
• 1 cup / 100g Shredded cabbage (napa or green)
• 1 cup / 100g Shredded carrots
• 4 large Eggs, lightly beaten
• 2 Scallions (spring onions), thinly sliced
• 2 tablespoons / 30 ml Hoisin sauce
• 1/2 teaspoon / 2.5 ml Sesame oil
• 2 cups / 250g All-purpose flour
• 3/4 cup / 180 ml Boiling water
• 1/4 cup / 60 ml Cold water
• Vegetable oil, for brushing
• Hoisin sauce
• Scallions (spring onions), thinly sliced