My Derby Party

Spicy Beef and Crispy Moo shu

by Dale Talde
Talde and Pork Slope Restaurants, Brooklyn, NY 

Serves 8 for a meal, 32 slices for an appetizer

Spicy Beef and Crispy Moo shu

  • 2 - 1 pound Rib eye steaks
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 cloves garlic
  • 1 small onion, peeled and cut into a large dice
  • 1/4 cup sesame oil
  • 1 teaspoon white pepper

 Trim the steaks of fat.  Combine the soy, water, sugar, garlic, onion, sesame oil and white pepper in a blender and puree until smooth. Place the steaks and puree in a zip top bag, close and refrigerate for 12-24 hours. 

Heat a grill or grill pan to high.  Remove the steaks from the marinade, wiping off any excess.  Char the steaks for 3-4 minutes per side and remove to a plate, side by side, and let rest and cool. When ready to assemble the moo shu, slice the steak very thin, on the diagonal.  The steak will be nice and rare.

moo shu 

  • 4 - 12 inch moo shu wraps (flour tortillas can be substituted if moo shu wraps are not available
  • 1/2 cup BBQ eel sauce (found in the Asian market)
  • Vegetable oil in a spray bottle, or vegetable pan spray, such as Pam can be substituted

Heat a grill or grill pan to medium high.  Brush one side of the moo shu or tortilla with eel sauce, then lightly spray with vegetable oil. Place the moo shu, brushed side down, on the grill for 15-20 seconds using tongs, turn the moo shu 90 degrees.  This will make nice hatch marks. Grill another 15-20 seconds and turn over and grill on  the other side for 10-15 seconds. Remove and place on a cooling rack set over a sheet pan. 

kim chee mayo

  • 1/2 cup Kim chee
  • 1/4 cup chili paste
  • 2 limes, juiced 
  • 1 cup kewpie mayonnaise, (kewpie mayonnaise can be found in the Asian market,  mayonnaise or miracle whip can be substituted)

Combine the kim chee, chili paste, lime juice in a blender and blend until smooth. Remove kim chee mixture to a bowl and fold in the mayonnaise.

  • 1 small red onion, sliced thin and soaked in ice water
  • 6 scallions, cut very thin on the diagonal and soaked in ice water
  • 3 thinly sliced jalapenos
  • 1/2 cup cilantro leaves

Drain the scallions and onion on a paper towel and pat dry.  Place one moo shu wrapper, brushed side up on a cutting board.  Evenly spread with 1/4 of the kim chee mayo, the rib eye, red onion, jalapenos, and scallion. Cut in to 8 pieces, like a pizza, garnish with the cilantro and serve.