Name: Taiwanese Beef Shank Wraps
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 10 min
Cuisine: Taiwanese
Ingredients: 1 lb beef shank, sliced into ½-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; ½ tsp black pepper; 4 scallion pancakes (store-bought or homemade); 4 tbsp hoisin sauce; 1 small cucumber, julienned; ¼ cup fresh cilantro leaves; 1 tsp sesame seeds (optional)

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)

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Instructions

Step 1: Braise the Beef Shank

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.
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.
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

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