Taiwanese beef rolls wrap seared, marinated beef, fresh scallions, and cilantro in a crispy scallion pancake with hoisin sauce — a 35-minute night-market favorite made at home.
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
Beef
12ozflank steak or ribeye, thinly sliced against the grain (about 340g)
2tbspsoy sauce
1tbspShaoxing wine (or dry sherry)
1tspcornstarch
½tspsugar
¼tspwhite pepper
Assembly
4scallion pancakes (store-bought or homemade, 7-8 inch)
1tbspneutral oil, for searing
4scallions, cut into 3-inch batons
½cupfresh cilantro leaves
3tbsphoisin sauce
1tsptoasted sesame oil
optional: 1 fried egg per roll
1
Marinate the beef. Combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, sugar, and white pepper in a bowl. Toss to coat and rest 15 minutes at room temperature.
2
Sear the beef. Heat the neutral oil in a wok or heavy skillet over high heat until shimmering. Add the beef in a single layer, sear undisturbed 60–90 seconds, flip and sear another 30–45 seconds. Remove to a plate.
3
Warm the pancakes. Pan-fry store-bought frozen pancakes per package instructions (about 2–3 minutes per side), or reheat homemade pancakes 1 minute per side in a dry skillet. Keep warm.
4
Assemble. Lay a warm pancake flat and brush a thin layer of hoisin sauce across the center, leaving a 1-inch border. Layer beef, scallions, and cilantro down the center. Drizzle with sesame oil.
5
Roll and slice. Fold in the sides slightly, then roll tightly from the bottom edge like a burrito. Repeat for the remaining 3 pancakes. Slice each roll in half on a diagonal and serve warm.
Nutrition Facts
4 servings
Serving size
1 roll
Amount per serving
Calories380
% Daily Value *
Total Fat18g24%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol55mg19%
Sodium650mg29%
Total Carbohydrate32g12%
Dietary Fiber 2g8%
Total Sugars 5g
Protein23g
Potassium320mg7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Beef
12ozflank steak or ribeye, thinly sliced against the grain (about 340g)
2tbspsoy sauce
1tbspShaoxing wine (or dry sherry)
1tspcornstarch
½tspsugar
¼tspwhite pepper
Assembly
4scallion pancakes (store-bought or homemade, 7-8 inch)
1tbspneutral oil, for searing
4scallions, cut into 3-inch batons
½cupfresh cilantro leaves
3tbsphoisin sauce
1tsptoasted sesame oil
optional: 1 fried egg per roll
Directions
1
Marinate the beef. Combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, sugar, and white pepper in a bowl. Toss to coat and rest 15 minutes at room temperature.
2
Sear the beef. Heat the neutral oil in a wok or heavy skillet over high heat until shimmering. Add the beef in a single layer, sear undisturbed 60–90 seconds, flip and sear another 30–45 seconds. Remove to a plate.
3
Warm the pancakes. Pan-fry store-bought frozen pancakes per package instructions (about 2–3 minutes per side), or reheat homemade pancakes 1 minute per side in a dry skillet. Keep warm.
4
Assemble. Lay a warm pancake flat and brush a thin layer of hoisin sauce across the center, leaving a 1-inch border. Layer beef, scallions, and cilantro down the center. Drizzle with sesame oil.
5
Roll and slice. Fold in the sides slightly, then roll tightly from the bottom edge like a burrito. Repeat for the remaining 3 pancakes. Slice each roll in half on a diagonal and serve warm.
AuthorEmma food bloggerDifficultyIntermediate
