TAIWANESE BEEF ROLLS

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Taiwanese Beef Rolls, also known as “Niu Rou Juan Bing” in Mandarin, are a popular street food in Taiwan. They consist of thinly sliced beef rolled with green onions and other condiments in a pancake-like wrapper. Here’s a recipe to make Taiwanese Beef Rolls at home:

7. **Serve:**
– Arrange the Taiwanese Beef Rolls on a serving platter and serve immediately. Enjoy them warm as a delicious appetizer or snack.

 

### Tips:
– **Thin Slicing:** For best results, slice the beef thinly against the grain to ensure tenderness.
– **Customization:** Feel free to add other fillings such as shredded lettuce, pickled vegetables, or even a fried egg for variation.
– **Make Ahead:** You can prepare the beef and pancake wrappers ahead of time, and assemble the rolls just before serving to keep them fresh and warm.

 

Taiwanese Beef Rolls are flavorful, with a delightful combination of textures and savory-sweet flavors. They’re a wonderful dish to enjoy with friends and family, capturing the essence of Taiwanese street food culture.

 

Ingredients:

 

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 granulated sugar; 10g rock sugar = about 2 teaspoons granulated)
  • 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 make your own)
  • Oil (any neutral oil)
  • 1 medium cucumber (julienned)
  • 3 scallions (chopped)
  • 3 tablespoons cilantro (chopped)
  • 2-3 tablespoons hoisin sauce


Instructions:


Prepare the Beef Shank:
Slice the beef shank into 4 to 5-inch pieces. Place in a medium pot along with the ginger slices, and cover with water. Bring to a boil, and boil for 30 seconds. Drain, rinse the beef, and clean the pot. Discard the ginger slices.
Add the beef back to the clean pot, and add the rock sugar, cinnamon stick, bay leaf, star anise, dried tangerine peel, cloves, Sichuan peppercorns, white or black peppercorns, garlic, scallions, Shaoxing wine, light soy sauce, and dark soy sauce.
Cover with 4 cups of water. If the beef isn’t covered, add a little more water. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 1 hour, or until fork tender but still firm (the beef shouldn’t be fall-apart tender). Remove the beef from the pot, and allow to cool at room temperature. Cover and chill in the refrigerator until cooled completely (at least 2 hours or overnight).
Prepare the Scallion Pancakes:
Cook the scallion pancake in oil until crisp on both sides (follow package instructions).
Assemble the Rolls:
Thinly slice the beef and prepare your cucumber, scallions, and cilantro.
Spread some hoisin sauce on each pancake, and add the scallion, cilantro, and a layer of beef. Then add the cucumber.
Roll the scallion pancake tightly, and slice the roll . Repeat with the remaining pancakes and serve!
Garnish with sesame
Prep Time: 30 minutes (plus chilling time) | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours (plus chilling time)
Kcal: 300 kcal per serving | Servings: 6 servings

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