Beef Scallion Pancake Recipe | Chinese Beef Rolls | Foodie Luv (2024)

Many of the Asian recipes on my blog are usually my favorite childhood foods, and one of them is the Beef Scallion Pancake. Beef Scallion Pancake is served in many Northern Chinese Restaurants and Chinese Noodle Restaurants. When my family and I dine at a Chinese Noodle House, we start off with Beef Scallion Pancake, Xialong Bao (Shanghai Dumplings), and Jian Bing (Scallion Pancake). Reminiscing about these memories has me salivating and thinking about Beef Scallion Pancakes. If you’re also thinking about them too, you’re in the right place because I’m here to teach you how to make them. I always thought Beef Scallion Pancakes were difficult to make, but to the contrary, they are not.

Now that I live in Hawaii, Beef Scallion Pancakes are hard to come by so I’ve been making my own at home. Thankfully, my mom taught me how to make this dish and now I get to share her recipe on my blog! It’s so delicious. This recipe is for those who can’t find Beef Scallion Pancake where they live or for those who want to learn to make it. You will be surprised by how simple it is to make.

The beef cuts for this recipe is beef shank. Beef shank when simmered for a long time becomes very tender. As the beef is simmering, you will start to smell the aroma of the spices and sauces blending. The aroma makes you feel like you are tasting it with your own nose. After it’s done, take a quick taste, the tenderness of the beef will melt in your mouth.

As for the scallion pancake, I usually buy frozen pre-made scallion pancakes. If you can’t find any at a local Asian Grocery, click herefor a simple recipe on homemade scallion pancakes. Let’s get to the steps of cooking Beef Scallion Pancakes!

Prepare a pot with the beef shank and water. Add just enough water to cover the meat.Once the water starts to boil, let it boil for a few minutes and then simmer on low heat for 2 hours. Next, add in theblack soy sauce, oyster sauce, light sauce, rice wine, five spice powder, and ginger.Make sure the water comes to a gentle boil when simmering. You might have to adjust the heat for the first 15 minutes until the water stabilizes and comes to a gentles boil. You don’t want it to be boiling on high for 2 hours or the meat will become tough.

As it’s simmering, prepare your vegetables, julienne the cucumbers and slice green onions. Set them aside in the fridge until you’re ready to prepare the beef scallion wrap. When the beef is ready, slice the beef thinly. Then, pan fry the frozen scallion pancakes according to the package directions.

Take a teaspoon or more of hoisin sauce and spread on the entire pancake. It really doesn’t matter how much hoisin sauce you add. You can add a little or a lot of it. Add cucumbers, green onions and beef. Then roll the wrap. Repeat these steps for the rest of the pancakes.

I hope you enjoyed reading my blog on beef scallion pancakes. Feel free to leave any comments on my recipe. I would love to hear what you think!