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Savory Taiwanese Beef Rolls: 5 Steps to Perfection

Taiwanese Beef Rolls
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Savory Taiwanese Beef Rolls are filled with tender beef and fresh veggies, wrapped in crispy pancakes for a delightful bite.

Ingredients

Scale
  • 1 lb Beef Shank (or brisket for variation)
  • 1 in Ginger (fresh)
  • 4 cups Water (enough to cover the meat)
  • 2 tbsp Rock Sugar (or granulated sugar)
  • 1 stick Cinnamon Stick (use sparingly)
  • 1 leaf Bay Leaf (remove before serving)
  • 1 star Star Anise (optional)
  • 1 tbsp Dried Tangerine Peel (or fresh zest)
  • 2 cloves Whole Cloves (use sparingly)
  • 1 tbsp Sichuan Peppercorns (adjust for spice)
  • 1 tbsp White or Black Peppercorns
  • 3 cloves Garlic (smashed)
  • 4 pancakes Scallion Pancakes (store-bought or homemade)
  • 2 tbsp Oil (neutral for frying)
  • 1 cup Cucumber (julienned)
  • 1/2 cup Fresh Scallions (chopped)
  • 1/4 cup Cilantro (optional)
  • 1/2 cup Hoisin Sauce

Instructions

  1. Begin by slicing the beef shank into 4-5 inch pieces. In a pot of boiling water, add the beef along with sliced ginger. Blanch for 30 seconds, then drain and rinse under cold water.
  2. Return the blanched beef to a clean pot and add water until submerged. Add rock sugar, spices, garlic, Shaoxing wine, light soy sauce, and dark soy sauce. Bring to boil, then simmer for 1 hour until fork-tender.
  3. Remove from heat and allow beef to cool at room temperature for about 30 minutes. Transfer to the refrigerator for at least 2 hours or overnight.
  4. Cook scallion pancakes according to package instructions until crispy and golden brown. Keep warm in a low oven.
  5. Thinly slice the chilled beef and prepare the cucumber and scallions. On each pancake, spread hoisin sauce, add scallions, beef, and cucumber. Layer vibrantly.
  6. Roll each pancake tightly, slice in half diagonally for presentation. Garnish with chopped scallions and cilantro if desired. Serve warm.

Notes

    Nutrition

    Find it online: https://sarecipe.com/taiwanese-beef-rolls/