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Taiwanese Beef Rolls


  • Author: Dulcia
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

Taiwanese Beef Rolls combine the rich flavors of braised beef with the crispy texture of scallion pancakes, offering a mouth-watering experience that is hard to resist. This dish is a creative take on traditional Taiwanese street food, elevating it with the addition of julienned cucumbers and a hint of hoisin sauce for a touch of sweetness against the savory beef.Perfect for those who enjoy exploring different cuisines, Taiwanese Beef Rolls provide a delightful blend of textures and flavors, making each bite a unique tasting journey. Whether served as an appetizer or a main course, these beef rolls are sure to impress with their balance of ingredients and eye-catching presentation.


Ingredients

Scale

For the Braised Beef Shank:
1 1/2 to 2 pounds boneless beef shank
2 slices ginger
4 cups water (plus more for pre-boiling the beef)
10 g rock sugar (or substitute with 2 teaspoons granulated sugar)
1 small cassia cinnamon stick
1 dried bay leaf
1 star anise pod
1 small piece dried tangerine peel
3 whole cloves
1 teaspoon Sichuan peppercorns
1 teaspoon white or black peppercorns
3 cloves garlic (smashed)
2 scallions (cut into large pieces)
3 tablespoons Shaoxing wine
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
For the rest of the recipe:
6 scallion pancakes (store-bought or homemade)
Oil (any neutral oil)
1 medium cucumber (julienned)
3 scallions (chopped)
3 tablespoons cilantro (chopped)
23 tablespoons hoisin sauce


Instructions

In a large bowl, combine black beans, avocado, jalapeno, serrano chile (if using), cucumber, and cilantro. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add shrimp, sprinkle evenly with cumin, salt, and pepper. Cook for about 2 minutes.
Flip shrimp, reduce heat to medium-low, add lime juice and honey. Stir to combine and continue cooking until shrimp are done, about 2 more minutes.
Taste and adjust seasoning with additional lime juice, honey, salt, pepper, or cumin if desired.
Transfer shrimp and all the sauce into the bowl with the black bean mixture. Stir to combine well.
Serve immediately, or store in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown and the vegetables will soften over time.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

Nutrition

  • Calories: 320