Taiwanese Beef Pancake Rolls

Taiwanese Beef Pancake Rolls

FAQ

Chef’s Tips

• Shank is the ideal cut, brisket and chuck also work when slow-braised properly.
• Let the beef rest in its braising liquid before chilling, this keeps it juicy and flavourful.
• Chill before slicing and always cut against the grain, this is what gives clean, tender slices.
• Go light on sauce and don’t overfill, too much of either can break the structure.
• For a gluten free option, use gluten-free wraps and swap soy sauce for tamari.

Taiwanese Beef Pancake Rolls

Wife with the Knife

Crispy, flaky street food–style scallion pancakes stuffed with slow-braised beef, crunchy cucumber, fresh herbs, and a glossy sweet-savoury glaze, messy in the best way, rich, juicy, and worth every bite.

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Course Appetizer, Lunch

Cuisine Street Food, Taiwanese

Servings 8 rolls

Ingredients

  

Beef

• 2-2.5 lb beef shank see notes for substitutions
• 2 slices ginger
• 3 cloves garlic smashed
• 2 scallions cut into large pieces
• 4 cups water plus more for blanching
• 3 tbsp Shaoxing wine
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 10 g rock sugar or 2 tsp granulated sugar
• 1 small cinnamon stick
• 1 star anise
• 1 bay leaf
• Small piece dried tangerine peel
• 1 tsp Sichuan peppercorns
• 1 tsp white or black peppercorns
• 3 whole cloves

For the Rolls

• Prepared scallion pancakes store-bought or homemade (see link below)
• 1 cucumber julienned
• 3 scallions thinly sliced
• Handfull cilantro chopped (optional)

Finishing Sauce

• 3 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1-2 tbsp water to loosen

Instructions

 

Optional Step: Blanch the Beef (see notes)

• Cut beef into 4–5 inch chunks.
• Cover with cold water and bring to a boil.
• Boil 30–60 seconds to remove impurities.
• Drain, rinse, and clean the pot.

Braise The Beef

• Return beef to pot.
• Add all braising ingredients.
• Bring to a boil, then reduce to a gentle simmer.
• Cover and cook 1.5–2 hours, until tender but still sliceable.
• Remove beef and cool completely.
• Optional: Chill overnight for easier slicing.
• Slice beef thinly against the grain (easier when chilled).
• Warm gently in a bit of braising liquid until heated through.

For The Rolls

• Mix all sauce ingredients until smooth.
• Add water as needed so it brushes easily.
• Pan-fry scallion pancakes until golden and crisp on both sides.
• Let rest slightly before rolling.
• Brush pancake lightly with sauce.
• Add cucumber.
• Layer warm sliced beef.
• Add a light second glaze.
• Top with scallions and cilantro.
• Roll tightly, slice, and serve immediately.
• Enjoy!

Notes

Blanching the Beef

• Optional, but recommended for a cleaner broth and flavour
• You can skip it for a deeper, more rustic beef taste, just skim the surface during the first 20 minutes of braising

Beef Substitutions

• Shank: best structure and clean slices
• Chuck: softer, slightly shreddy — must be well chilled before slicing
• Brisket: rich, tender, and flavourful — slices beautifully when fully chilled, but can be slightly too soft if overcooked; keep braise just until fork-tender

Make Ahead

• Beef improves after resting overnight
• Better flavour and easier slicing the next day

Sauce Control

• Use lightly, too much will soften the pancake
• Aim for a glaze, not a soak

Storage

• Fridge: Store cooked beef, pancakes, and sauce separately in airtight containers, beef keeps best for 3–4 days.
• Freezer:  Braised beef freezes well for up to 2–3 months, Slice before freezing for easier portioning, or freeze in chunks with some braising liquid.
• Reheat:
  • Warm beef gently in a pan with a splash of braising liquid until hot.
  • Re-crisp scallion pancakes in a dry pan.
  • Assemble fresh just before serving for best texture.

 

 

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Keyword Asian Street Food, Beef Rolls, Chive Pancakes, Crispy Pancake Rolls, Taiwanese Recipes, Taiwasnese Beef Rolls

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