Recipe Background
Moo-Shu Joe is a quirky twist on classic flavors, perfect for casual get-togethers.
Gathering around the dining table with friends, I've often found inspiration in the simple joy of shared laughter and food. One memorable Friday evening, when I was feeling particularly adventurous, my friends, Dan and Kelly, were coming over for a casual get-together. We hadn't seen each other since my return from a work trip abroad, where I had tasted Moo Shu Pork in a tiny, bustling market. The spicy-sweet allure of hoisin and barbecue sauce had lingered in my taste memory. Despite my tight schedule, I decided to spin my version of this delight with ingredients I had on hand. Who knew those cans of coleslaw mix and tortillas would be my heroes?
I grabbed my trusty cast-iron skillet and got into the zone. Cooking ground beef until no longer pink, I was reminded of how life, much like cooking, required a bit of stirring and patience to reveal its true colors. The secret to a hearty Moo-Shu Joe is achieving a balance between the zest of ginger and garlic and the boldness of barbecue sauce. A sprinkle over medium heat, and a gentle stir, transforms these kitchen regulars into something rather spectacular. Don’t forget to drain the beef well; it keeps the tortillas from getting soggy and makes for a neat bite.
As they arrived, I warmed the tortillas—fajita-size was perfectly sized for handheld feasting—and spooned the sizzling mixture into each. The addition of fresh coleslaw mix added a needed crunch and brightness. Dan swooned, Kelly asked for seconds, and I cherished the success of crafting a dish that was new yet familiar. It wasn’t just dinner; it was a reminder that culinary magic could be created from simple, everyday moments—unwrapping a deeper, shared connection.
Ingredients
- 2 teaspoons cornstarch
- 1/2 cup cold water
- 1/4 cup barbecue sauce
- 1/4 cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons fresh gingerroot minced
- 1 teaspoon garlic minced
- 1/4 teaspoon salt
- 1 small onion sliced
- 1 small sweet red pepper sliced
- 2 teaspoons canola oil
- 1 pound lean ground beef
- 3 cups coleslaw mix
- 8 flour tortillas fajita-size, warmed
Directions
- In a small bowl, add the cornstarch, the water, the barbecue sauce, the hoisin sauce, the soy sauce, the gingerroot, the garlic, and the salt and stir to combine.
- In a large cast-iron skillet over medium heat, add the onions, the red peppers, and the oil and sauté until they are crisp-tender, about 2-3 minutes.
- Transfer the onion-pepper mixture to a plate and cover to keep warm.
- In the same skillet over medium heat, cook the beef, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.
- Stir the sauce mixture into the cooked beef and bring it to a boil. Cook, while stirring, until it has thickened, about 1-2 minutes.
- Add the coleslaw mix to the beef mixture and stir to coat.
- Evenly spoon the beef mixture into the center of each of the tortillas and top with the onion-pepper mixture.
- Serve.
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