Chinese Green Onion Pancake Beef Rolls 牛肉捲餅 (Instant Pot)
User Reviews
5
24 reviews
Excellent
Chinese Green Onion Pancake Beef Rolls 牛肉捲餅 (Instant Pot)
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This recipe features tender beef shank braised with aromatic spices in an Instant Pot, paired with homemade Chinese green onion pancakes. The beef is cooked with garlic, ginger, green onions, and chili, combined with soy sauces, broad bean paste, and a mix of whole spices in a sachet for savory depth. The pancakes, made from hot water mixed into flour and chopped green onions, are pan-fried until crisp, providing a chewy and flavorful wrap. The dish is garnished with julienned cucumber, cilantro, and hoisin sauce to add freshness and sweetness.
Description
The beef shank is first browned in the Instant Pot with vegetable oil, then sautéed with smashed garlic, ginger, green onions, and optional Thai chilies for flavor. Ground spices including five-spice and coriander powder join the mix, followed by broad bean paste for a spicy depth. Beef broth, soy sauce, dark soy sauce, and rock sugar are added, along with a tied sachet of whole spices such as star anise, cinnamon, fennel seed, dried chilies, Sichuan peppercorn, and white peppercorn. The mixture is pressure cooked for 40 minutes, tenderizing the beef and developing rich broth. The green onion pancakes are made by mixing flour with hot boiling water, sesame oil, chopped green onions, and salt, then pan-frying in oil until crispy outside and chewy inside. Wrapped around shredded beef, cucumber, cilantro, and hoisin sauce, these rolls combine savory, spicy, and fresh elements.
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Ingredients
- 1 tablespoon vegetable oil
- 2 lbs beef shank cleaned and trimmed of any excess fat
- 5 cloves garlic smashed
- 1 knob ginger smashed
- 2 green onions sliced 3" lengthwise
- 2 fresh Thai chilies optional
- ½ teaspoon five-spice powder
- ½ teaspoon coriander powder
- 1 tablespoon dou ban jiang omit if you don't like spicy, broad bean paste
- 4 C beef broth or water
- ¼ C soy sauce
- 1 tablespoon dark soy sauce
- 1 ½ tablespoon rock sugar or granulated sugar
Beef Shank
- 3 star anise
- 1 tick cinnamon
- 1 tablespoon fennel seed
- 6 dried chilies optional
- 1 tablespoon Sichuan peppercorn whole
- 1 tablespoon white peppercorn whole
Green Onion Pancakes
- 2 C all-purpose flour
- 1 C water hot, boiling
- 2-3 green onion chopped, stalks
- 2 tablespoon sesame oil
- salt
- 3-4 tablespoon cooking oil for frying
Garnish
- ½ cucumber julienned
- cilantro handful leaves
- 4 tablespoon hoisin sauce
Instructions
Make the beef shank:
- Make the spice packet: Place all of the whole spices: star anise, cinnamon, fennel seed, dried chilies, sichuan peppercorn, white peppercorn) into a cheesecloth and tie with a string. Set aside.
- Turn on the Instant Pot to SAUTE and wait until HOT. Add 1 tablespoon vegetable oil and place the beef shank in the pot to brown on all sides (about 3-4 minutes).
- Add in the garlic, ginger, green onions and Thai chilies and saute until fragrant, about 1-2 minutes.
- Add in the 5-spice powder and coriander powder.
- Next, add in the dou ban jiang (broad bean paste), beef broth or water, soy sauces, and rock sugar. Stir until the sugar has dissolved. Drop in the spice packet and give it another stir.
- Cover with the lid and set to MEAT setting for 40 minutes at HIGH PRESSURE.
- Note: If you don't have an Instant Pot, simply add all the ingredients to a crock pot and braise for 2-3 hours on High or simmer over the stovetop in a dutch oven for 3-4 hours, until the beef shank is tender.
- After 40 minutes, let the Instant Pot naturally depressurize. Remove the beef shank and let cool.
- Strain the braising liquid into a sieve. Remove the spice packet and discard.
- Save the braising liquid for beef noodle soup, or reduce the liquid to make a sauce in place of hoisin sauce. (Simply take the liquid, reduce it by about half, and add some cornstarch to thicken. Check the seasoning -- after reducing, the liquid may taste salty).
- When the beef shank has cooled, use a sharp knife to cut into thin slices. Set aside.
- You may have extra meat leftover, which would be great in a noodle soup.
Make the green onion pancakes:
- In a large bowl, mix flour with ¼ C hot water and stir until water is absorbed.
- Continue adding water until the dough pulls away from the sides of the bowl. It will be quite a moist dough. If it's too moist, add a little flour. If it's too dry, continue to add a little water. Knead until the dough is smooth.
- Cover the dough with a lid or cloth and let it rest for 20 minutes.
- Divide dough into 4 equal balls.
- Roll out each ball of dough into a disc, using a rolling pin, about 6" in diameter and brush the surface with sesame oil. Sprinkle with salt and about 1 tablespoon of chopped green onion.
- Tightly roll the dough into a long cylinder and coil it around like a snail. Tuck in the ends. Press dough firmly to flatten. Set aside to rest for about 5 minutes.
- Repeat with the remaining dough.
- Take the rested dough rounds and flatten with a rolling pin until 7-8" in diameter and about ⅛" in thickness. Dust with extra flour if it's too sticky.
- Heat a large frying pan over medium-low heat and add 1-2 tablespoon oil.
- Add in the green onion pancake and fry until golden and crispy, about 3-4 minutes on each side. Drain on paper towel.
- Repeat with the remaining pancakes.
Assemble:
- To assemble, take the warm green onion pancake, spread some hoisin sauce on it with a pastry brush, add the sliced beef, cucumbers, cilantro and green onions and roll up tightly with the seam-side facing down.
- Use a serrated knife to cut into slices about 1" wide.
- Serve immediately.
Notes
- This recipe yields 4 beef pancake rolls, suitable for serving as a main dish.
Nutrition Information
Show Details
Calories
573kcal
(29%)
Carbohydrates
63g
(21%)
Protein
39g
(78%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
54mg
(18%)
Sodium
1413mg
(59%)
Potassium
756mg
(16%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
148IU
(3%)
Vitamin C
5mg
(6%)
Calcium
70mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 63g | 21% |
| Protein | 39g | 78% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 1413mg | 59% |
| Potassium | 756mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 70mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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