Moo Shu Beef Lettuce Wraps (freezer to Instant Pot)

You won’t believe how easy it is to make restaurant tasting food in your own kitchen with these Moo Shu Beef Lettuce Wraps. Using the Instant Pot makes it so much easier. And there are freezer instructions included in case you want to make the filling ahead of time.

There used to be a Chinese restaurant in the city near us that made the best Moo Shu Pork. It was melt-in-your-mouth tender and so flavourful. Another restaurant makes these amazing lettuce wraps. This recipe kind of combines both of those concepts into one delicious meal. 

Instant Pot Moo Shu Beef Lettuce Cups Recipe:

Ingredients:

• 1 Tbsp. butter
• 2 eggs, slightly beaten
• 2 lbs. beef round or chuck roast
• 1/4 cup olive oil
• 2 Tbsp. chopped garlic
• 1/4 rice wine vinegar
• 1/2 cup hoisin sauce
• 1/2 cup soy sauce
• 1 Tbsp. sesame oil
• 1 tsp. ground ginger
• 1 Tbsp. brown sugar
• 1 pint mushrooms, sliced
• 2 1/2 cups coleslaw mix
• 2 Tbsp. butter
• 1 1/2 cups panko bread crumbs
• lettuce cups or one head of lettuce
• salt and pepper to taste

Instant Pot cooking instructions:

1. Set Instant Pot to sauté.
2. Add the butter and allow it to sizzle.
3. Add the eggs and cook for 1-2 minutes or until the eggs begin to firm.
4. Flip the eggs and cook for about 30 seconds.
5. Remove cooked egg, cut into thin strips and set aside.
6. Give the Instant Pot a quick wipe.
7. Set the Instant Pot to sauté. Add olive oil and garlic and cook for 1-2 minutes.
8. Add the beef and brown on each side.
9. In a small bowl, add vinegar, hoisin and soy sauces, ginger and brown sugar. Whisk together and reserve 1/4 cup.
10. Pour remainder of sauce into Instant Pot, covering the beef.
11. Set the Instant Pot to high pressure for 35 minutes. Allow to naturally release for 15 minutes.
12. Using two forks, shred the beef.
13. Add the mushrooms and 2 cups of the coleslaw mix.
14. Set the Instant Pot to high pressure for 3 minutes. Allow to release pressure naturally for 5 minutes. Turn off Instant Pot.
15. Add 2 Tablespoons of Moo Shu Beef to a lettuce cup. Add a few slices of egg and a bit of the coleslaw mix. Drizzle with sauce. 

Freeze Ahead Instructions:

If you’re wanting to make the beef ahead of time, skip cooking the eggs but complete the other Instant Pot steps. Place the cooked beef and vegetable mixture into a resealable freezer bag, seal, and freeze. On the day of cooking, take out to thaw. Reheat in the microwave. Fry an egg up on the stove and assemble the lettuce wraps by adding the beef and vegetables, fried egg, and sauce to lettuce leaves.

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Instant Pot Moo Shu Beef Lettuce Cups

Cook Time

1 hr 2 mins

 

Course: Main Course

Cuisine: Chinese

Keyword: beef

Servings: 6

Ingredients

• 1 Tbsp. butter
• 2 eggs slightly beaten
• 2 lbs. beef round or chuck roast
• 1/4 cup olive oil
• 2 Tbsp. chopped garlic
• 1/4 rice wine vinegar
• 1/2 cup hoisin sauce
• 1/2 cup soy sauce
• 1 Tbsp. sesame oil
• 1 tsp. ground ginger
• 1 Tbsp. brown sugar
• 1 pint mushrooms sliced
• 2 1/2 cups coleslaw mix
• 2 Tbsp. butter
• 1 1/2 cups panko bread crumbs
• lettuce cups or one head of lettuce
• salt and pepper to taste

Instructions

1. Set Instant Pot to sauté.
2. Add the butter and allow it to sizzle.
3. Add the eggs and cook for 1-2 minutes or until the eggs begin to firm.
4. Flip the eggs and cook for about 30 seconds.
5. Remove cooked egg, cut into thin strips and set aside.
6. Give the Instant Pot a quick wipe.
7. Set the Instant Pot to sauté. Add olive oil and garlic and cook for 1-2 minutes.
8. Add the beef and brown on each side.
9. In a small bowl, add vinegar, hoisin and soy sauces, ginger and brown sugar. Whisk together and reserve 1/4 cup.
10. Pour remainder of sauce into Instant Pot, covering the beef.
11. Set the Instant Pot to high pressure for 35 minutes. Allow to naturally release for 15 minutes.
12. Using two forks, shred the beef.
13. Add the mushrooms and 2 cups of the coleslaw mix.
14. Set the Instant Pot to high pressure for 3 minutes. Allow to release pressure naturally for 5 minutes. Turn off Instant Pot.
15. Add 2 Tablespoons of Moo Shu Beef to a lettuce cup. Add a few slices of egg and a bit of the coleslaw mix. Drizzle with sauce.

Recipe Notes

Freeze Ahead Instructions:

Skip cooking the eggs but complete the other Instant Pot steps. Place the cooked beef and vegetable mixture into a resealable freezer bag, seal, and freeze. On the day of cooking, take it out to thaw. Reheat in the microwave. Fry an egg up on the stove and assemble the lettuce wraps by adding the beef and vegetables, fried egg, and sauce to lettuce leaves.

Try out these Instant Pot freezer meals:

Buffalo Ribs

Chicken Paprikash Stew

Country Style Instant Pot Ribs