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Taiwanese Beef Pancake Rolls

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