Taiwanese Beef Shank Wraps | YumAndJoy

Taiwanese Beef Shank Wraps

Why You’ll Love This Recipe

Taiwanese beef shank wraps are a savory, flavorful delight that combines tender braised beef shank, crispy scallion pancakes, and fresh toppings. Coated in hoisin sauce and wrapped with crunchy cucumbers and fragrant cilantro, these wraps are packed with umami and texture. They’re easy to assemble, making them perfect for a quick meal, appetizer, or party snack!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Braised Beef Shank

  • Beef shank (boneless)
  • Soy sauce
  • Shaoxing wine (or dry sherry)
  • Garlic (minced)
  • Ginger (sliced)
  • Star anise
  • Cinnamon stick
  • Sichuan peppercorns (optional, for heat)
  • Rock sugar (or brown sugar)
  • Green onions
  • Water

For the Wraps

  • Scallion pancakes (store-bought or homemade)
  • Hoisin sauce
  • Cucumber (julienned)
  • Fresh cilantro
  • Sesame seeds (optional, for garnish)

Directions

Braise the Beef Shank

  1. Sear the Beef: In a pot, heat a little oil and sear the beef shank on all sides until browned.
  2. Make the Braising Liquid: Add soy sauce, Shaoxing wine, garlic, ginger, star anise, cinnamon stick, Sichuan peppercorns, rock sugar, green onions, and enough water to cover the beef.
  3. Simmer: Bring to a boil, then lower heat and simmer for 2-3 hours until tender.
  4. Slice: Once cooled, slice the beef shank thinly for easy wrapping.

Prepare the Wraps

  1. Cook the Scallion Pancakes: Heat a pan over medium heat and cook the pancakes until golden and crispy on both sides.
  2. Assemble: Spread hoisin sauce on each pancake, then layer sliced beef, cucumber, and cilantro.
  3. Wrap & Serve: Roll up the wraps, sprinkle with sesame seeds if desired, and serve warm!

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes

Variations

  • Spicy Kick: Add chili oil or sriracha to the hoisin sauce for extra heat.
  • Pickled Crunch: Include pickled onions or radish for a tangy contrast.
  • Low-Carb Option: Use lettuce wraps instead of scallion pancakes.
  • Extra Savory: Add a drizzle of sesame oil or crushed peanuts for more depth.

Storage/Reheating

  • Storage: Keep leftover beef in an airtight container in the fridge for up to 4 days.
  • Reheating: Warm beef gently in broth or microwave. Crisp up scallion pancakes before assembling.
  • Freezing: Braised beef shank can be frozen for up to 3 months.

FAQs

Can I use another cut of beef?

Yes! Beef brisket or short ribs work well but may require slightly longer braising.

Where can I find scallion pancakes?

Look for them in the frozen section of Asian grocery stores, or make them from scratch.

Can I make the beef ahead of time?

Absolutely! Braised beef tastes even better the next day as the flavors deepen.

What can I use instead of hoisin sauce?

Try a mix of soy sauce, honey, and a little five-spice powder for a similar flavor.

Can I add more veggies?

Yes! Shredded carrots, lettuce, or bell peppers add great crunch.

How do I get my scallion pancakes extra crispy?

Cook them in a bit of oil over medium heat and press them down while frying.

Are these wraps gluten-free?

Use gluten-free soy sauce and wrap with rice paper or lettuce instead of scallion pancakes.

Can I braise the beef in an Instant Pot?

Yes! Pressure cook on high for about 50 minutes with a natural release.

What’s the best way to slice the beef?

Let it cool completely before slicing thinly for the best texture.

Can I serve this as a meal or just a snack?

Both! Serve multiple wraps for a full meal or cut them into smaller portions for appetizers.

Conclusion

Taiwanese beef shank wraps are a delicious fusion of tender, flavorful beef, crispy scallion pancakes, and fresh, vibrant toppings. Whether you’re making them for a quick meal or a special occasion, they’re easy to assemble and incredibly satisfying. Try different variations, serve with dipping sauces, and enjoy this mouthwatering dish at home!

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Taiwanese Beef Shank Wraps

Taiwanese Beef Shank Wraps


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  • Author: asma
  • Total Time: 2 hours 10 minutes
  • Yield: 4 wraps 1x

Description

These Taiwanese Beef Shank Wraps feature tender, flavorful braised beef shank wrapped in crispy scallion pancakes, layered with hoisin sauce, fresh cucumbers, and cilantro. A savory and satisfying street-food-inspired dish that’s easy to make and hard to resist!


Ingredients

Units Scale

For the Braised Beef Shank:

  • 1 lb beef shank, sliced into 1/2-inch thick pieces
  • 4 cups water
  • 2 tbsp soy sauce
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 3 cloves garlic, smashed
  • 1-inch piece ginger, sliced
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp sugar
  • 1/2 tsp black pepper

For the Wraps:

  • 4 scallion pancakes (store-bought or homemade)
  • 4 tbsp hoisin sauce
  • 1 small cucumber, julienned
  • 1/4 cup fresh cilantro leaves
  • 1 tsp sesame seeds (optional)

Instructions

Step 1: Braise the Beef Shank

  1. Prepare the Beef: Bring a pot of water to a boil. Add beef shank slices and blanch for 2 minutes. Drain and rinse under cold water.
  2. Simmer the Beef: In a pot, combine soy sauce, Shaoxing wine, oyster sauce, hoisin sauce, garlic, ginger, star anise, cinnamon stick, sugar, black pepper, and 4 cups of water. Bring to a boil.
  3. Cook Until Tender: Add the beef shank slices, reduce heat to low, cover, and simmer for 1.5–2 hours until tender. Let cool in the broth before slicing thinly.

Step 2: Assemble the Wraps

  1. Prepare the Scallion Pancakes: Heat a dry skillet over medium heat and warm scallion pancakes for 1–2 minutes per side until crispy.
  2. Spread Hoisin Sauce: Brush each scallion pancake with 1 tbsp hoisin sauce.
  3. Layer the Fillings: Arrange sliced beef shank, cucumber, and cilantro on top. Sprinkle with sesame seeds if desired.
  4. Wrap & Serve: Roll up tightly and slice in half. Serve warm and enjoy!

Notes

  • For extra spice, add a drizzle of chili crisp or Sriracha.
  • Store leftover beef shank in its broth in the fridge for up to 3 days.
  • Swap scallion pancakes for flour tortillas if needed.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course, Street Food
  • Method: Braising
  • Cuisine: Taiwanese
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