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Taiwanese Beef Rolls

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Taiwanese beef rolls are a popular street food made with thinly sliced braised beef, fresh cucumber, scallions, cilantro, and hoisin sauce, all wrapped in a crispy scallion pancake. They balance savory, sweet, and aromatic flavors in a handheld treat.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 4 hours (including chilling)
  • Yield: 6 rolls
  • Category: Street Food, Appetizer, Main Dish
  • Method: Braising & Pan-Frying
  • Cuisine: Taiwanese
  • Diet: Halal

Ingredients

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 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

6 scallion pancakes (store-bought or homemade)

Oil, for cooking

1 medium cucumber, julienned

3 scallions, chopped

3 tablespoons cilantro, chopped

2–3 tablespoons hoisin sauce

Instructions

  1. Slice beef shank into 4–5 inch pieces. Place in a pot with ginger slices, cover with water, and bring to a boil. Boil for 30 seconds, then drain, rinse beef, and discard ginger.
  2. Return beef to a clean pot and add rock sugar, cinnamon stick, bay leaf, star anise, tangerine peel, cloves, peppercorns, garlic, scallions, Shaoxing wine, light soy sauce, and dark soy sauce. Cover with 4 cups of water (add more if needed).
  3. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, until beef is tender but still firm.
  4. Remove beef, let cool, then refrigerate for at least 2 hours or overnight.
  5. Cook scallion pancakes in oil until golden and crisp on both sides.
  6. Slice chilled beef thinly. Prepare cucumber, scallions, and cilantro.
  7. Spread hoisin sauce on a pancake. Add sliced beef, scallions, cilantro, and cucumber. Roll tightly and slice in half.
  8. Repeat with remaining pancakes. Serve immediately.

Notes

  • Braised beef can be made ahead and chilled for easier slicing.
  • Use store-bought scallion pancakes for convenience.
  • Assembled rolls are best eaten fresh, but can be refrigerated for up to 1 day.
  • Freeze only the braised beef, not the assembled rolls.
  • For extra flavor, add chili oil or swap hoisin with plum sauce.

Nutrition

Find it online: https://cheftinaskitchen.com/taiwanese-beef-rolls/