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Beef Shank Rolls with Scallion Pancakes and Fresh Vegetables Recipe

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4 from 28 reviews

Tender braised beef shank flavored with aromatic spices, thinly sliced and rolled in crispy scallion pancakes with fresh cucumber, scallions, cilantro, and hoisin sauce for a flavorful and elegant appetizer or snack.

  • Total Time: 4 hours 45 minutes
  • Yield: 6 servings

Ingredients

Beef and Broth

  • 1 1/2 to 2 pounds boneless beef shank
  • 2 slices ginger
  • 4 cups water (plus more for pre-boiling)
  • 10 g rock sugar (about 2 teaspoons granulated sugar)
  • 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
  • 3 cloves garlic (smashed)
  • 2 scallions (cut into large pieces)
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce

For Scallion Pancakes and Filling

  • 6 scallion pancakes (store-bought or homemade)
  • Oil (neutral, for frying)
  • 1 medium cucumber (julienned)
  • 3 scallions (chopped)
  • 3 tablespoons cilantro (chopped)
  • 2-3 tablespoons hoisin sauce

Instructions

  1. Pre-boil the beef: Slice the beef shank into 4 to 5-inch pieces. Place them in a medium pot with ginger slices and cover with water. Bring to a rapid boil and continue boiling for 30 seconds to remove impurities. Drain the beef, rinse under cold water, clean the pot, and discard the ginger.
  2. Prepare the braising broth: Return the beef pieces to the clean pot. Add rock sugar, cassia cinnamon stick, bay leaf, star anise, dried tangerine peel, cloves, Sichuan peppercorns, white or black peppercorns, smashed garlic, scallions, Shaoxing wine, light soy sauce, and dark soy sauce.
  3. Braise the beef: Cover the ingredients with 4 cups of water, adding more if necessary to fully submerge the beef. Bring the mixture to a boil, then reduce heat to a low simmer. Cover and let simmer gently for 1 hour until beef is fork-tender yet still firm (not falling apart).
  4. Cool the beef: Remove the beef from the broth and let cool at room temperature. Once cooled, cover and refrigerate for at least 2 hours or preferably overnight, to let flavors develop and make slicing easier.
  5. Prepare the pancakes and fillings: Heat oil in a skillet and fry the scallion pancakes until crisp and golden on both sides, following package instructions if store-bought. Meanwhile, thinly slice the chilled beef, julienne the cucumber, chop the scallions and cilantro.
  6. Assemble the rolls: Spread hoisin sauce evenly over each scallion pancake. Layer with chopped scallions, cilantro, a generous layer of sliced beef, and julienned cucumber. Roll each pancake tightly and slice the roll in half.
  7. Serve: Arrange the beef rolls on a platter and serve immediately while the pancakes are warm and crispy.

Notes

  • Ensure the beef is simmered gently to avoid falling apart but still achieve tenderness.
  • Chilling the beef before slicing helps achieve neat, thin cuts that roll easily.
  • You can make homemade scallion pancakes or use store-bought ones for convenience.
  • Adjust hoisin sauce quantity to taste for sweetness and savoriness.
  • Leftover braised beef and broth can be stored refrigerated for up to 3 days and makes a flavorful base for soups.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://yourdailycook.com/beef-shank-rolls-with-scallion-pancakes-and-fresh-vegetables-recipe/