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Mu Shu Beef Wrap
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JR Redding
(GrinchMT) - F
Mu Shu Beef Wrap on 01/06/2010 16:10:12 MST Print View

We did this recipe recently for a lunch wrap and it found it enjoyable.

1Lb Lean Ground Beef
2 C. Cole Slaw Mix
1/2 C. Green Onion chopped
2 Tbsp Soy Sauce
2 Cloves Minced Garlic
1/2 Tbsp Fresh Minced Ginger or 1/2 Tsp Dried Ginger
1 Tbsp Chili Garlic Sauce or 1/4 Tsp Cayenne Pepper
1 Tbsp Dark Sesame Oil ( I like the Ty Ling brand for flavor)
1Tbsp Corn Starch
1/4 C. Cold Water
Hoison Sauce

At Home: Cook Beef, drain, add green onion. While Beef and onions are cooking, mix soy sauce, garlic, sesame oil, chili garlic, and ginger. Add to Beef. Mix Corn Starch and Water thoroughly and to beef. Cook beef mixture until sauce is thickened.

When cooked let cool down then refrigerate or freeze. Package 2 cups of fresh Cole Slaw mix, hoison sauce and tortillas of choice.

In Camp: Warm beef mixture and add Cole Slaw. Cook until Cole Slaw begins to soften. Spread Hoison on a tortilla, add beef and cole slaw mixture, wrap and eat.

We haven't yet tried drying the beef mixture but we did take this on a snowshoe day hike a few weeks ago refrigerated. It was easy to throw together in camp and a good hot wrap hit the spot on a cool day.

Laurie Ann March
(Laurie_Ann) - F

Locale: Ontario, Canada
drying ingredients for Mu Shu Beef Wrap on 01/07/2010 11:03:00 MST Print View

And for those of you who want to try your hand at dehydrating this... both beef and slaw/cabbage dry really well. Beef will take a little time to come back but the cabbage rehydrates in about 5 minutes.