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.
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.
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.
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.
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.
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.
4 servings
1 roll
* 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.