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Taiwanese Beef Rolls

Taiwanese Beef Rolls

Learn to make authentic Taiwanese Beef Rolls at home. Flaky scallion pancakes, spiced braised beef, cucumber, and hoisin sauce. A perfect party appetizer or snack.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 2 hours
Total Time 5 hours 20 minutes
Servings: 4 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 700 to 900 g boneless beef shank
  • 2 slices ginger
  • 4 cups water plus more for blanching
  • 10 g rock sugar or granulated sugar
  • 1 small stick cinnamon
  • 1 small stick dried bay leaf
  • 1 small piece dried mandarin orange peel
  • 3 cloves garlic, smashed
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 6 scallion pancakes store-bought or homemade
  • 3 tbsp chopped cilantro
  • 2-3 tbsp hoisin sauce

Equipment

  • Medium-sized heavy-bottomed pot or Dutch oven
  • Non-stick or cast iron skillet
  • Sharp chef’s knife
  • Mandoline (optional)
  • Neutral oil for cooking pancakes

Method
 

  1. Cut the beef shank into 4-5 inch chunks and blanch in boiling water for 30 seconds.
  2. Rinse and clean the beef pieces, then return to a cleaned pot.
  3. Add ginger, rock sugar, spices, garlic, scallions, and both soy sauces to the pot.
  4. Pour in 4 cups of water, bringing it to a boil, then reduce to a gentle simmer for about 1 hour.
  5. Let the beef cool in the broth to room temperature, then refrigerate for at least 2 hours, ideally overnight.
  6. Heat neutral oil in a non-stick pan and cook each scallion pancake until golden brown and flaky.
  7. Slice the chilled beef thinly against the grain.
  8. Assemble each pancake with hoisin sauce, scallions, cilantro, beef slices, and cucumber.
  9. Roll up the pancakes tightly and slice them in half diagonally for serving.

Nutrition

Calories: 360kcalCarbohydrates: 38gProtein: 22gFat: 17gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 3mgCalcium: 5mgIron: 15mg

Notes

Braise the beef a day or two ahead for convenience. The flavors deepen as it sits. Use a very sharp knife for slicing the beef to achieve thin, clean cuts. Feel free to make variations like using pork belly or a vegetarian mushroom & tofu version. Store components separately for the best flavor and consistency; assemble just before serving.
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