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.

Crispy flaky chewy scallion pancake, fresh crunchy cucumber & a warm melt in the mouth tender beef with a sweet & savory sauce all throughout.

3 year olds are awfully cute.

A 3 year old boy with flower corsages on both hands and wearing a tight t-shirt with the bottoms pulled up and tied to the side showing an exposed belly where beneath it is a Hawaiian tutu dress. Well, that’s too darn cute.

Top that with some belly shaking dance.

I died laughing.

That was my nephew performing a dance as part of a Montessori graduation for 6 year olds. This happened two years ago in Taiwan. I’ve never felt that 6 year olds need to graduate. I mean… what do they have to show forth? ABCs and 123s?

Nevertheless, this case is an exception. I’m happy that they did have a graduation or I’d have missed that cute dance. And more importantly, I wouldn’t have met my beef stuffed pancake.

Crispy flaky chewy scallion pancake, fresh crunchy cucumber & a warm melt in the mouth tender beef with a sweet & savory sauce all throughout.

When you live long enough in a city that’s really small like Chiayi (in Taiwan), one becomes lazy. A 20 minute drive across town became too long a drive. So, if it wasn’t for the Hawaiian dance, I don’t think I would have ever bothered moving my body that distance.

Ok, for fried chicken or chocolate cake, I’d do it. Nothing else.

And so after a tummy ache inducing dance performance, I had to compensate the tummy for the trauma it had to go through. I ordered something I’ve never eaten before. Shocking I know… since it would have been my third going fourth year in Taiwan (no idea what I was consuming all those years).

Taiwan Beef Stuffed Scallion Pancake. I fell in love with the name.. with the concept. Totally went head over heels for it on the first bite.

Taiwan Beef Stuffed Scallion Pancakes

A crispy flaky chewy scallion pancake, fresh crunchy cucumber and a warm melt in the mouth tender beef with a sweet and savory sauce all throughout.

Chew chew chew, swallow swallow swallow just to get to the next bite.

Oh my oh my oh my.

Love Taiwanese savory bites like this? Then you’re going to love this Potstickers. Part thin & crispy, part soft & tender with a delicious pork filling inside. The textural difference of the potstickers will blow your mind.

Part thin & crispy, part soft & tender with a delicious pork filling inside. The textural difference of the potstickers will blow your mind.

Also, if you haven’t already, check out my last post Classic Balsamic Vinaigrette Salad. Fresh spring mix, sweet mandarins, beautiful pomegranate & earthy pine nuts tossed with a magical sweet, tangy & savory vinaigrette dressing. Healthy & perfect for a summer side dish or a light meal.

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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.
Recipe type: Appetizer; Snack
Cuisine: Taiwanese
Serves: 8 Rolls
  • 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)
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).
  1. In a bowl, combine all the ingredients for the sauce. Mix well.
  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.
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!


38 Responses

    • AiPing

      That’s awesome Cassi. I’m glad you enjoyed it. How long did you cook it for and what temp was it cooked at? This is valuable information which other readers can make use of. 🙂 Thanks.

  1. ChenMaLi

    Hi there! I have been eyeing this recipe for months and am so excited to cook it tomorrow. I’m American but am living in Taiwan so I have fallen in love with hear delicious rolls. I am currently back in the states visiting family and plan to make this as part of a Taiwanese feast for my family. I have a question though, can this be browned as stated and then added to a crockpot with the remaining ingredients and herb bag to slow cook all day? What time and temp would you recommend for that? Thanks!

    • AiPing

      I don’t see why not. The only thing is I’ve never cooked using a crock pot before so I can’t give you advice on that.

  2. Nagi@RecipeTinEats

    Far out AiPing! Every time I come here, I lose time, I get so caught up browsing your incredible recipes!!! This looks INCREDIBLE! I am obsessed with scallion pancakes….

    • AiPing

      Thanks Nagi!!!! I love exclamation marks too (*snickers). Have you ever tried roti – as in the Malaysian slash South Indian kind and not the North Indian kind? A well made one is to die for!!!

  3. Jin Ha

    I am hoping to try this recipe later this week! I noticed in the additional notes, you said water could be added to make beef noodle soup. How much water do you suggest, and what other ingredients do you recommend for the soup?

  4. Charlotte

    Hi, I wanted to ask for the soy paste, which one is better to use in this recipe the soybean paste in Korean cooking or the Miso paste used in Japanese. I really want to make this authentic as possible like in the restaurant I frequent. Thanks for posting this recipe I’ve been wanting to find an alternative to buying this at the restaurant all the time.

    • AiPing

      Hi Charlotte. Great question. The soy paste used in this recipe is neither the Korean type nor the Japanese type that you mentioned. In fact, Chinese too have soy bean paste but it’s not used in this recipe either. For this recipe, the soy paste though labeled ‘soy paste’, it’s really not in a paste form at all. It comes in a bottle and is in liquid form. It’s thicker in consistency than soy sauce (similar to hoisin) and is slightly sweeter. I use the KimLan brand and can be found in most Asian markets. I hope this helps.

  5. su

    Must make this, ‘manyak’ terima kasih. Used to get my fix from 101 Noodle Express. Love that u post meaurements in both weight and volume. Last trip to JB ( yes, me am M’sian, woohoo, land of the best ever FnB in the world, living in OMG traffic LA) did get a scale (finally) since some of our Malaysian (non M’sians too) food blogging sisters and brothers use metric system.

    • AiPing

      Haha. I hope you will enjoy this. I like to use measurements in weight because it’s so much easier not to mention accurate. But I know many don’t have a scale in their kitchen so I added the measurement in volume as much as I can. ? So you’re in LA now?

      • su

        I should break out my scale and start using it. Still in the box in pristine condition. Sheesh!!! Yup, been in LA long time. Just shy of 2 decades. Next to 605, tad south of Rose Hills Memorail Pk. Love your blog. Pics are fantastic. Keep posting.

      • AiPing

        Haha pristine huh. Well, if you’re comfortable using volume, who is to say you should use the scale right? ?? Wow two decades in LA. I need to learn all the ropes from you. More importantly, any great Malaysian restaurants here? ?

  6. Cassiartgeek

    Thank you, thank you, thank you for posting this recipe!!! I loved these when I lived in Taiwan, and have wanted to make them, but I never knew what spices to cook the meat in. I have that same problem with 雞肉飯 (turkey or chicken rice) that ChiaYi is famous for. So many people I talk to say “what? it’s just turkey and rice”. But the spices you cook the turkey in are key. I have only found one recipe so far and I don’t love it. If you are looking for suggestions for future posts, I suggest that one!

    • AiPing
      Ai Ping

      Hahaha…. I hear ya. Where did you stay when you were in Taiwan? I was in Chiayi for four years. My hub’s family lives there. Also, I hope you’ll be happy to know that I have made Chicken Rice. :p You can search for it. The key is the chicken fat rendered oil and shallot oil. Also, add a tad of ‘lu rou fan’ aka pork over rice’s sauce onto the chicken rice to finish it. Lu Rou Fan recipe can also be found. Just search for it. 🙂

      • Cassiartgeek

        I lived in ChiaYi first, then in QiShan (KaoHsiung county), and then TaiNan. Each city had its own amazing food, but my Chinese was never good enough to find out what all the ingredients were for all the recipes. I had a feeling that the key to most of the dishes was either cooking wine or MSG, two ingredients I had never worked with before! Five spice, garlic, ginger, chilies… all things I use often enough, but when I tried to duplicate dishes back here in the states like stir-fried cabbage (I never gave cabbage a second thought until I tried it in Taiwan), and it just doesn’t even come close. Any way, thanks for letting me know about the chicken rice! I’ll check it out.

      • AiPing
        Ai Ping

        Nice. It’s great that you had the opportunity to live in different cities and experience them. Yes, I too do not cook with cooking wine nor MSG. My family starting from my grandparents never cook food with wine or MSG anyway and the food still tastes great!

  7. Claudia | The Brick Kitchen

    OMG this looks amazing!! I can just imagine how good that slow-cooked beef would be inside those flaky, crisp pancakes – and your photos are gorgeous as well. Saving to try out, thank you!


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