Scallion Pancake Beef Rolls

Name: Scallion Pancake Beef Rolls
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 300 g – AP flour; 180 g – boiling water; 6 g – salt; 50 g – lard (or any other animal fat); 1 tsp – salt; 1 tsp – 5-spice; 10 – scallions, finely chopped; 1 kg – beef shank; 4 tbsp – shaoxing wine; 1 L – water (or enough to cover beef); 2 tbsp – soy sauce; 2 tbsp – dark soy sauce; 1 – onion, roughly chopped; 5 cloves – garlic, smashed; 1 inch – ginger, smashed; 30 g – rock sugar; 2 – star anise; 2 – dried chillies; 1 stick – cinnamon; 1 tsp – fennel seed; 1 tsp – white pepper; 1 tsp – sichuan peppercorn; cucumber, julienned; cilantro; hoisin sauce

15 steps

Prep:1hCook:1h

Tender, braised beef enveloped with a flaky, crispy scallion pancake. A classic in Taiwanese and Shanghainese restaurants.

Updated at: Wed, 16 Aug 2023 20:21:43 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories776.5 kcal (39%)

Total Fat22.1 g (32%)

Carbs79.6 g (31%)

Sugars12.5 g (14%)

Protein57.4 g (115%)

Sodium2574.9 mg (129%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Instructions

Braised Beef Shank

Step 1

Trim connective tissue off of beef shank.

Knife

beef shank1kg

Step 2

In a dutch oven or braising pot, sear beef shank and season with salt.

Dutch Oven

beef shank1kg

Step 3

Deglaze with shaoxing wine then add enough water to cover the beef.

shaoxing wine4 Tbsp

Step 4

Tie up star anise, dried chilies, cinnamon, fennel seed, white pepper, and Sichuan peppercorn in a cheesecloth bouquet. Add soy sauces, onion, garlic, ginger, rock sugar, and the spices tied up in a cheesecloth bouquet.

soy sauce2 Tbsp

dark soy sauce2 Tbsp

onion1

garlic5 cloves

ginger1 inch

rock sugar30g

star anise2

dried chillies2

cinnamon1 stick

fennel seed1 tsp

white pepper1 tsp

sichuan peppercorn1 tsp

Step 5

Bring to a simmer and cover with a parchment lid (cartouche).

Step 6

Braise for 60 to 75 minutes until beef is tender, but not falling apart. Remove from heat and cool to room temp.

Scallion Pancakes

Step 7

In a bowl, combine flour and salt. Slowly drizzle in boiling water while mixing with a chopstick. Once it comes together roughly, transfer to a table and knead until a firm ball of dough is formed (about 10 min). Cover dough and rest for 30 min.

AP flour300g

water180g

Step 8

Melt lard and combine with salt and 5-spice.

salt1 tsp

5 spice1 tsp

lard50g

Step 9

Split dough into 6 even pieces (~ 80 g each) and roll into balls. Cover and rest another 10 min.

Step 10

Roll each ball into a thin rectangle (15 x 25 cm) and brush the lard over the surface, leaving a 1-inch border.

Step 11

Sprinkle scallions (~ 2 tbsp) over the surface, concentrating on the bottom and right edge.

scallions10

Step 12

Roll the dough bottom-up into a log and seal the right side. Tightly roll the sealed side to meet the unsealed side. Press down with the palm of your hand to seal the pancake.

Step 13

Roll a pancake into a thin circle (~18 cm diameter).

Step 14

Heat a heavy-bottom pan over medium-low and add enough oil to cover the bottom. Gently place the pancake on the oil, cover, and cook until browned (~ 2 min). Flip and cook the other side uncovered until browned.

Step 15

To assemble, slice the cooled braised beef. Then on the bottom of a pancake, apply hoisin sauce, cucumbers, cilantro, and sliced beef in a line. Tightly roll up and cut into 2-3 pieces. Enjoy!