If there’s one dish that always brings a smile to my face, it’s the Taiwanese Beef Stuffed Scallion Pancake Recipe. This irresistible street-food favorite combines a crispy, flaky scallion pancake with savory, marinated beef that’s bursting with flavor. Each bite delivers a perfect balance of textures and tastes—from the fresh scallions and tender beef to the golden, buttery crust. Whether you’re looking for a satisfying lunch or a crowd-pleasing snack, this recipe will quickly become one of your go-to dishes to impress friends and delight yourself.
Ingredients You’ll Need
The magic of this Taiwanese Beef Stuffed Scallion Pancake Recipe lies in the simplicity yet harmony of its ingredients. Each component plays a crucial role in creating layers of flavor, texture, and aroma that make this dish unforgettable.
- All-purpose flour: Forms the base of the dough, giving the pancake its chewy, crispy texture.
- Hot water: Helps create a smooth, elastic dough that’s easy to roll out.
- Sesame oil: Adds a fragrant nuttiness to both the dough and beef marinade.
- Chopped scallions: Bring fresh, sharp bursts of oniony flavor in every bite.
- Salt: Enhances all the flavors without overpowering them.
- Thinly sliced beef (ribeye or flank): Provides tender, juicy meat that pairs beautifully with the pancake.
- Soy sauce: Adds umami depth to the beef marinade.
- Hoisin sauce: Gives a touch of sweetness and complexity to the filling.
- Oyster sauce: Offers a subtle savory richness to balance the marinade.
- Sugar: Balances the savory elements with a hint of sweetness.
- Garlic: Infuses the beef with aromatic pungency.
- White pepper: Adds gentle warmth without overwhelming the other spices.
- Oil for frying: Ensures the pancake crisps up to golden perfection during cooking.
How to Make Taiwanese Beef Stuffed Scallion Pancake Recipe
Step 1: Prepare the Dough
Start by mixing the all-purpose flour with hot water to create a rough dough that’s easy to handle. Kneading the dough until smooth is key here—it develops gluten, which gives the pancake its signature chewy yet flaky texture. Don’t rush this process! After kneading, cover the dough and let it rest for 30 minutes. This resting phase relaxes the gluten and makes rolling out the dough a breeze.
Step 2: Marinate the Beef
While the dough rests, it’s time to infuse the beef with flavor. Combine soy sauce, hoisin sauce, oyster sauce, sugar, sesame oil, minced garlic, and white pepper to create a rich and savory marinade. Toss the thinly sliced beef in this mixture and let it sit for 20 to 30 minutes. The longer it marinates, the deeper the flavor will penetrate, making each bite absolutely mouthwatering.
Step 3: Shape the Scallion Pancakes
Divide your rested dough into four equal parts. Roll each piece into a thin rectangle and brush lightly with sesame oil, then sprinkle with salt and a generous handful of chopped scallions. Roll it up tightly to form a log, coil it into a spiral, and flatten slightly. Finally, roll out again to make a pancake about 6 to 8 inches in diameter. This rolling and coiling technique creates those delightful layers that give scallion pancakes their unique texture.
Step 4: Cook the Beef
Heat a skillet over medium-high heat and cook the marinated beef slices for just 2 to 3 minutes until they’re browned and cooked through. Avoid overcrowding the pan to ensure even cooking and that beautiful caramelization. Once cooked, set the beef aside and prepare to fry the pancakes.
Step 5: Pan-Fry the Pancakes
Add a thin layer of oil to your skillet and warm it over medium heat. Fry each scallion pancake for 2 to 3 minutes on each side, until they turn golden brown and crispy. The sound of the sizzle is music to any home cook’s ears! You’ll want the pancakes to be crispy on the outside with a tender, slightly chewy interior that perfectly complements the filling.
Step 6: Assemble and Serve
Lay the cooked beef onto one side of each pancake, add your favorite toppings such as fresh cilantro, hoisin sauce, or chili oil, then fold or roll it up like a wrap. This makes the dish easy to enjoy on the go or leisurely at the table. Repeat with the remaining pancakes and serve each one warm for the best experience.
How to Serve Taiwanese Beef Stuffed Scallion Pancake Recipe
Garnishes
Add a fresh pop of color and flavor with garnishes like crisp cilantro leaves, a drizzle of hoisin sauce, or a touch of chili oil for heat. Thinly sliced cucumbers also make a refreshing crunch that balances the richness of the beef filling beautifully.
Side Dishes
Pair these stuffed pancakes with light sides like a simple Asian cucumber salad, pickled vegetables, or even a bowl of hot and sour soup. These complementary dishes keep the meal balanced and refresh your palate between bites.
Creative Ways to Present
Try slicing the assembled pancakes into small, shareable segments for parties or appetizers, serving them with individual dipping sauces. Alternatively, wrap them tightly with parchment paper for a perfect on-the-go snack or lunchbox addition that’s both tasty and mess-free.
Make Ahead and Storage
Storing Leftovers
Leftover Taiwanese Beef Stuffed Scallion Pancakes keep well in an airtight container in the refrigerator for up to two days. Store the pancakes and beef separately if possible to prevent the pancakes from becoming soggy.
Freezing
To freeze, wrap the cooked pancakes individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to one month. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat in a hot skillet or air fryer to restore the crispy exterior. Avoid microwaving as this can make the pancakes chewy and less enjoyable. Heat each side for a few minutes until warmed through and crisp again.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the beef for sautéed mushrooms or firm tofu, seasoned similarly to the marinade, for a delicious vegetarian version of this Taiwanese Beef Stuffed Scallion Pancake Recipe.
Is it necessary to use hot water for the dough?
Yes, hot water helps partially cook the flour, making the dough more pliable and easier to knead. It also contributes to that perfect chewy texture after cooking.
Can I prepare the dough ahead of time?
You can make the dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. Bring it to room temperature before rolling and assembling.
What cut of beef works best?
Thinly sliced ribeye or flank steak works great because they cook quickly and remain tender. Be sure to slice against the grain for the most tender bites.
How do I get the pancakes extra crispy?
Use a good amount of oil and cook the pancakes over medium heat without flipping too often. Patience is key to developing that irresistible golden crust.
Final Thoughts
This Taiwanese Beef Stuffed Scallion Pancake Recipe is a total game-changer for anyone craving something savory, crispy, and packed with flavor. It’s perfect for cozy nights in or to impress your friends with something authentically delicious. Trust me, once you try making these at home, you’ll wonder why you didn’t discover this delightful treat sooner. So grab your ingredients, roll up your sleeves, and dive into making this unforgettable classic!
Print
Taiwanese Beef Stuffed Scallion Pancake Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course, Street Food
- Method: Stovetop
- Cuisine: Taiwanese
- Diet: Dairy-Free
Description
This Taiwanese Beef Stuffed Scallion Pancake recipe combines crispy, flavorful scallion pancakes with a savory marinated beef filling. Featuring a homemade dough infused with sesame oil and chopped scallions, the pancakes are pan-fried to a golden crisp and stuffed with tender, soy and oyster sauce-marinated beef. Perfect as a main course or street food snack, this dish offers authentic Taiwanese flavors with flexible options for vegetarian variations.
Ingredients
Scallion Pancake Dough
- 2 cups all-purpose flour
- ¾ cup hot water
- 2 tablespoons sesame oil
- 1 cup chopped scallions
- ½ teaspoon salt
- Oil for frying
Beef Filling
- ¾ lb thinly sliced beef (ribeye or flank steak)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- ½ teaspoon white pepper
Optional Serving Toppings
- Fresh cilantro
- Hoisin sauce
- Chili oil
- Sliced cucumbers
Instructions
- Make the dough: In a large bowl, add flour and slowly pour in the hot water while stirring continuously until a rough dough forms. Transfer the dough to a clean surface and knead for 5 to 7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
- Marinate the beef: While the dough is resting, prepare the marinade by mixing soy sauce, hoisin sauce, oyster sauce, sugar, sesame oil, minced garlic, and white pepper in a bowl. Toss the thinly sliced beef in this marinade, ensuring each piece is well coated. Set aside and let the beef marinate for 20 to 30 minutes to absorb the flavors.
- Prepare the pancakes: Divide the rested dough into four equal pieces. Take one piece and roll it into a thin rectangular shape on a lightly floured surface. Brush the surface lightly with sesame oil, sprinkle with salt and chopped scallions evenly. Starting from one edge, roll the dough tightly into a log, then coil the log into a spiral shape. Flatten the spiral gently with your hand and roll it out again into a thin pancake about 6 to 8 inches in diameter. Repeat for the remaining dough pieces.
- Cook the beef: Heat a skillet over medium-high heat and add the marinated beef slices. Cook for about 2 to 3 minutes, stirring or spreading out the slices to brown evenly, until the beef is cooked through and slightly caramelized. Remove from heat and set aside.
- Pan-fry the pancakes: In the same or a clean skillet, heat a thin layer of oil over medium heat. Place one scallion pancake in the skillet and cook for 2 to 3 minutes on each side or until both sides are golden brown, crispy, and slightly puffed. Adjust heat as necessary to avoid burning. Repeat with the remaining pancakes.
- Assemble: Place a portion of cooked beef onto one half of a scallion pancake. Add your choice of optional toppings such as fresh cilantro, hoisin sauce, chili oil, or sliced cucumbers. Fold or roll the pancake to enclose the filling like a wrap. Serve warm for the best texture and flavor experience.
Notes
- Pancakes and beef filling can be made ahead and stored separately; reheat pancakes in a skillet or air fryer to retain crispness.
- For a vegetarian version, substitute beef with marinated tofu cubes or sautéed mushrooms using the same marinade.
- Adjust the level of spice by adding chili oil or fresh chili slices to the filling or serving toppings.
- Ensure pancakes are rolled thinly but not too fragile to hold the filling securely.
- Use a non-stick skillet or well-seasoned cast iron pan for best pan-frying results.
