Taiwanese Beef Rolls
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Beef Chilling Time
2 hrs
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Total Time
4 hrs
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Servings
6
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Calories
332 kcal
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Course
Appetizer
Taiwanese Beef Rolls
Description
This recipe starts with beef shank trimmed and sliced, briefly boiled and rinsed to remove impurities. The beef then simmers gently with ginger, rock sugar, cassia cinnamon, bay leaf, star anise, dried tangerine peel, cloves, Sichuan and white peppercorns, garlic, scallions, Shaoxing wine, and both light and dark soy sauces. This braising infuses the beef with a complex, savory aroma, cooking it until tender but not falling apart.
After cooking, the beef cools completely for easier slicing. The scallion pancakes are cooked in neutral oil until crisp and golden. Each roll is assembled by layering sliced beef, julienned cucumber, chopped scallions and cilantro on a warm scallion pancake, finished with a smear of hoisin sauce adding sweet and tangy richness.
These rolls combine tender, fragrant meat with fresh vegetable crunch and savory sauce in a handheld format, making a satisfying snack or appetizer. Preparation requires some planning for braising and chilling but yields a distinct Taiwanese-style dish with balanced texture and flavor.
Ingredients
For the braised beef shank:
- 1 1/2 to 2 pounds beef shank boneless
- 2 lices ginger
- 4 cups water (plus more for pre-boiling the beef)
- 10 g rock sugar (or substitute granulated sugar; 10g rock sugar = about 2 teaspoons granulated)
- 1 cassia cinnamon stick small
- 1 bay leaf dried
- 1 star anise pod
- 1 small piece Tangerine Peel dried
- 3 clove whole
- 1 teaspoon Sichuan peppercorn
- 1 teaspoon white peppercorns or black peppercorns
- 3 cloves garlic (smashed)
- 2 scallions (cut into large pieces)
- 3 tablespoons Shaoxing wine
- 3 tablespoons soy sauce light
- 1 tablespoon dark soy sauce
For the rest of the recipe:
- 6 scallion pancake store-bought, or make your own using one of our recipes
- neutral cooking oil any neutral oil, generic cooking oil
- 1 cucumber julienned, medium
- 3 scallions (chopped)
- 3 tablespoons cilantro (chopped)
- 2-3 tablespoons hoisin sauce
Instructions
- Slice the beef shank into 4 to 5-inch pieces. Place in a medium pot along with the ginger slices, and cover with water. Bring to a boil, and boil for 30 seconds. Drain, rinse the beef, and clean the pot. Discard the ginger slices.
- Add the beef back to the clean pot, and add the rock sugar, cinnamon stick, bay leaf, star anise, dried tangerine peel, cloves, Sichuan peppercorns, white or black peppercorns, garlic, scallions, Shaoxing wine, light soy sauce, and dark soy sauce.
- Cover with 4 cups of water. If the beef isn’t covered, add a little more water. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 1 hour, or until fork tender but still firm (the beef shouldn’t be fall-apart tender). Remove the beef from the pot, and allow to cool at room temperature. Cover and chill in the refrigerator until cooled completely (at least 2 hours or overnight).
- Cook the scallion pancake in oil until crisp on both sides (follow package instructions). Meanwhile, thinly slice the beef and prepare your cucumber, scallions, and cilantro (if using).
- Spread some hoisin sauce on each pancake, and add the scallion, cilantro, and a layer of beef. Then add the cucumber. Roll the scallion pancake tightly, and slice the roll in half. Repeat with the remaining pancakes and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 534mg | 22% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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