Description
Taiwanese Beef Rolls deliver a savory symphony of flavors wrapped in crispy scallion pancakes. Juicy marinated beef, nestled with fresh herbs and zesty sauce, creates an irresistible street-style sensation that transports diners straight to Taiwan’s bustling night markets.
Ingredients
Scale
Protein:
- 1 ½ to 2 pounds boneless beef shank
Spices and Aromatics:
- 2 slices ginger
- 3 cloves garlic (smashed)
- 2 scallions (cut into large pieces)
- 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
Liquids and Seasonings:
- 4 cups water (plus more for pre-boiling the beef)
- 10 grams rock sugar (or 2 teaspoons granulated sugar)
- 3 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
Additional Recipe Components:
- 6 scallion pancakes (store-bought or homemade)
- Neutral oil
- 1 medium cucumber (julienned)
- 3 scallions (chopped)
- 3 tablespoons cilantro (chopped)
- 2–3 tablespoons hoisin sauce
Instructions
- Prepare the fresh vegetable medley by dicing ripe avocado, finely chopping cucumber, and mincing jalapeño and serrano chile (if using) into uniform, small pieces.
- Add roughly chopped cilantro leaves to the vegetable mixture, creating a vibrant and colorful base in a spacious mixing bowl.
- Select a medium-sized skillet and warm olive oil over medium-high heat until it shimmers slightly.
- Gently place shrimp into the hot skillet, ensuring they are not overcrowded, and sprinkle evenly with ground cumin, kosher salt, and freshly cracked black pepper.
- Cook shrimp for approximately 2 minutes, allowing them to develop a light golden color and begin to curl.
- Carefully turn shrimp using tongs, reducing heat to medium-low, and immediately drizzle with fresh lime juice and honey.
- Stir the shrimp gently to coat evenly with the citrusy-sweet glaze, continuing to cook for an additional 2 minutes until they are fully opaque and cooked through.
- Taste the shrimp and adjust seasoning by adding more lime juice, honey, salt, pepper, or cumin according to preference.
- Transfer the glazed shrimp and all accompanying sauce into the vegetable mixture, folding gently to distribute flavors and ingredients evenly.
- Serve immediately for optimal texture and temperature, or store in an airtight container in the refrigerator for up to 48 hours, noting that avocado may oxidize and vegetables might soften over time.
Notes
- Prep these delectable beef rolls ahead of time for a quick, mouth-watering meal that saves precious minutes during busy weeknights.
- Choose high-quality, thinly sliced beef to ensure tender, melt-in-your-mouth texture that elevates the entire dish.
- Control the spice level by adjusting the amount of chili peppers, making this recipe adaptable for different taste preferences.
- Marinate the beef for at least 30 minutes to enhance flavor penetration and create a more profound taste experience.
- Store leftovers in an airtight container in the refrigerator, consuming within 2-3 days for optimal freshness and taste.
- Pair with steamed rice or a crisp salad to balance the rich, savory flavors of the beef rolls.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Taiwanese
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg