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
Scale
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.
