Ingredients
Taiwanese Beef Rolls are a delicious fusion of tender braised beef shank, crispy scallion pancakes, and fresh vegetables, drizzled with hoisin sauce. This recipe brings a taste of Taiwan to your home kitchen, perfect for sharing with family and friends.
Instructions
For the Braised Beef Shank:
- 1 1/2 to 2 lbs boneless beef shank
- 2 slices ginger
- 4 cups water (plus more for pre-boiling)
- 10 g rock sugar (or granulated sugar)
- 1 small cassia cinnamon stick
- 1 dried bay leaf
- 1 star anise pod
- 1 small piece dried tangerine peel
- 3 whole cloves
- 1 tsp Sichuan peppercorns
- 1 tsp white or black peppercorns
- 3 cloves garlic (smashed)
- 2 scallions (cut into large pieces)
- 3 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
For the Rolls:
- 6 scallion pancakes
- Neutral oil (for frying)
- 1 medium cucumber (julienned)
- 3 scallions (chopped)
- 3 tbsp cilantro (chopped)
- 2-3 tbsp hoisin sauce
Notes
Prepare the Braised Beef Shank:
- Slice the beef shank into 4 to 5-inch pieces. Boil briefly in water for 30 seconds to remove impurities. Rinse and clean the pot.
- Add beef and all braising ingredients to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until beef is tender.
- Transfer the beef to a container, along with some of the braising liquid. Chill in the refrigerator for at least 2 hours or overnight for easier slicing.
Assemble the Rolls:
- Heat a pan with a little oil and cook scallion pancakes until golden and crisp on both sides. Set aside.
- Thinly slice the chilled beef. Prepare cucumber, scallions, and cilantro.
- Spread hoisin sauce over each scallion pancake. Add a few slices of beef, julienned cucumber, scallions, and cilantro.
- Roll tightly and slice in half diagonally. Repeat with remaining ingredients.
