Beef Scallion Pancake is served in many Northern Chinese Restaurants and Chinese Noodle Restaurants. When my family and I dine at a Chinese Noodle House, we start off with Beef Scallion Pancake, Xialong Bao (Shanghai Dumplings), and Jian Bing (Scallion Pancake). Reminiscing about these memories has me salivating and thinking about Beef Scallion Pancakes. If you’re also thinking about them too, you’re in the right place because I’m here to teach you how to make them.
- 1 pound beef shank
- 1 tbsp black soy sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/4 tbsp rice wine
- 1/4 tsp five spice powder
- 1 slice ginger
- 1/2 cucumber julienne
- 1 package frozen pre-made scallion pancakes
- sliced green onions
- hoisin sauce
- water
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Place beef shank in a pot and add enough water to cover the beef. Then bring water to a boil.
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After a few minutes of boiling, bring to a simmer for 2 hours. Add in the black soy sauce, oyster sauce, light sauce, rice wine, five spice powder, and ginger.
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After 2 hours, remove the beef shank and cut the meat into thin slices.
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Pan fry frozen scallion pancakes according to instructions on the package.
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After the pancake is cooked, spread hoisin sauce (as much as you like) on the entire pancake. Next, place green onions, cucumbers and beef in the center of the pancake and roll. Repeat this step for the rest of the pancakes.
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Cut scallion beef wrap into two halves and Enjoy! Serve with a side of extra hoisin sauce.