Spicy Mu Shu Beef Roll-Ups
Mu shu-style beef roll-ups in flour tortillas with orange marmalade-salsa glaze, spinach, mushrooms, and sliced almonds. A sweet-heat fusion wrap baked until warm.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minEast meets West in these clever roll-ups that borrow the mu shu concept and run with it. Shaved roast beef, fresh spinach, sliced mushrooms, and green onions get wrapped in flour tortillas that have been slicked with an orange marmalade and hot salsa glaze spiked with fresh ginger.
That marmalade-salsa combination sounds wild, but it works. Sweet, citrusy, and spicy all at once, with grated ginger tying it together.
Sliced almonds add a nutty crunch in every bite. Bake the roll-ups covered until everything is warmed through and the flavors have had a chance to mingle.
Kitchen Tips
- Use deli-shaved roast beef for the best texture. Thick-cut beef won’t roll as neatly and takes longer to heat through.
- Warm the tortillas before filling so they’re pliable and don’t crack when you roll them.
- Don’t overstuff the wraps. A little restraint keeps them from bursting open in the oven.
- Serve two per plate with extra marmalade-salsa sauce on the side for dipping.
Ingredients
Directions
Divide beef into 8 equal portions; cover and set aside.
Combine marmalade, salsa and gingerroot in small saucepan.
Cook and stir over low heat until warm.
Soften tortillas according to package directions.
Spread about 1 tbsp marmalade mixture on 1 side of each tortilla and sprinkle with almonds.
Top with beef, spinach, mushrooms and green onions, dividing evenly among tortillas;roll up.
Arrange roll-ups in 15½ x 15½ x 1 inch jelly roll pan;cover tightly with aluminum foil.
Bake at 350℉ (180℃) F, 15 minutes or until heated through.
To serve, arrange 2 roll-ups on each plate;garnish with green onion brush.
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