Taiwanese Beef Stuffed Scallion Pancake
 
 
Crispy flaky chewy scallion pancake, fresh crunchy cucumber & a warm melt in the mouth tender beef with a sweet & savory sauce all throughout.
Author:
Recipe type: Appetizer; Snack
Cuisine: Taiwanese
Serves: 8 Rolls
Ingredients
  • Click here for the Scallion Pancake recipe
  • Beef
  • 3 lb beef chuck, cut in half length wise
  • 1 large onion, quartered
  • 5 garlic cloves, bruised
  • 1" ginger, sliced
  • 4 green onions, cut into 3" lengths
  • 2 large carrots, roughly sliced thick
  • 1 large daikon, roughly sliced thick
  • ½ cup soy sauce
  • ½ cup soy paste (See notes 1)
  • ¼ cup tomato paste
  • 1 tbs thick caramel sauce or kecap manis (for color)
  • 2 tbs sugar
  • ¼ tsp five spice powder
  • 6 cups water
  • Salt and white pepper, to taste
  • Herb Bag
  • 1 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 dry chilies
  • 2 tsp fennel seeds
  • 1 tsp black peppercorn
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • Sauce
  • 3 tbs hoisin sauce
  • 3 tbs oyster sauce
  • 1½ tbs soy sauce
  • 1½ tbs honey
  • ¾ tbs rice vinegar
  • 1 tbs water
  • 2 hothouse cucumber, thinly sliced (or shredded lettuce)
Directions
Beef Stuffing
  1. Place the beef in a large stockpot (You can choose to brown them beforehand). Top it with the rest of the ingredients for the 'beef' (except salt and pepper). Add in the herb bag.
  2. Over high heat, bring the liquid to boil. Once boiled, simmer covered on low for 45 minutes. Season the broth with salt and white pepper. Make it a tad saltier. We're not going to consume the liquid. We just want the flavor to penetrate the meat.
  3. Continue to simmer on low heat for another 2 hours or until meat is super soft.
  4. Remove meat from liquid and let cool. Shred or thinly slice and set aside. To make slicing easier, refrigerate overnight before slicing. Chilled meat is easier to slice thin. To reheat meat, dip sliced meat in hot broth or place them under the broiler until warm (brush sliced meat with broth to prevent drying).
Sauce
  1. In a bowl, combine all the ingredients for the sauce. Mix well.
Assembling
  1. Brush some sauce over scallion pancake. Top with sliced cucumber. Top that with meat. Brush another layer of sauce over meat. Carefully roll it, cut stuff pancake rolls in half and serve immediately.
Notes
1. The soy paste used in this recipe, though labeled paste, is actually in liquid form. It's thicker in consistency and slight sweeter than soy sauce. The brand I use is Kim Lan soy paste. It's easily found in most Asian markets. This is not the Korean bean paste, nor the Japanese miso paste, nor the many types of Chinese soy paste which are all in paste form.

2. Leftover broth: Braised additional beef. When done, add some water to broth to make beef noodles soup or add some chili bean sauce to make spicy beef noodles. To die for!
Recipe by Curious Nut at https://www.curiousnut.com/taiwanese-beef-stuffed-scallion-pancake/