Moo Shu is a staple in American Chinese cuisine. It is said that the classic moo shu pork dish was first introduced on Chinese American menus in the 1960s. Today, I am changing it up with beef – and what a delicious meal it turned out to be!
I’m all about convenience when it comes to cooking. But I never want to forgo taste and my Instant Pot Moo Shu Beef recipe offers the best of both worlds. Its jam-packed with flavor and because it’s fully cooked in the Instant Pot, the beef comes out so tender and juicy.
• 1 tablespoon butter
• 2 eggs slightly beaten
• 2 pounds of skirt steak
• 1/4 cup olive oil
• 2 tablespoons chopped garlic
• 1/2 cup hoisin sauce
• 1/2 cup soy sauce
• 1 teaspoon ground ginger
• 1 tablespoon brown sugar
• 1 pint of sliced mushrooms
• 2 1/2 cups coleslaw mix
Step 1: Set Instant Pot to saute. Add butter and allow to sizzle. Add eggs and cook until eggs are firm. Remove, cut into thin strips and set aside.
Step 2: Set Instant Pot to saute. Add olive oil and garlic. Cook 1-2 minutes. Add beef and brown on each side.
Step 3: In a small bowl, whisk together hoisin, soy sauces, ginger and brown sugar. Reserve 1/4 cup and pour remainder of sauce into Instant Pot. Set Instant Pot to high pressure for 35 minutes. Allow to release pressure naturally for 15 minutes.
Step 4: Using two forks, shred beef. Add mushrooms and 2 cups of coleslaw. Set Instant Pot to high pressure for 3 minutes and then turn off Instant Pot.
Step 5: Add Moo Shu Beef , a few slices of egg and coleslaw if desired to a lettuce cup or on top of white rice and drizzle sauce.