Ingredients
Braised Beef:
1 lb boneless beef shank (or substitute with brisket)
2 cups beef broth
4 cloves garlic, minced
1 tbsp ginger, minced
½ bunch green onions (reserve the other half for garnish or pancakes)
⅓ cup soy sauce
5 tbsp sugar
Chinese 5-spice powder (a few pinches)
Ground coriander (a few pinches)
Cinnamon (a pinch)
Sichuan peppercorns (a few pinches)
Scallion Pancakes:
2 cups flour
⅔ cup hot water
Salt (to taste)
Chopped green onions (from remaining ½ bunch)
Oil (for frying)
Optional Garnishes:
Hoisin sauce
Dou ban jiang (spicy fermented bean paste)
Thinly sliced or julienned cucumber
Fresh cilantro
Preparation
Step 1. Braise the Beef
In a large pot, heat a bit of oil over medium-high heat.
Sear the beef shank along with the minced ginger and garlic until lightly browned.
Add beef broth, soy sauce, sugar, ½ bunch of green onions, and all spices (5-spice powder, coriander, cinnamon, Sichuan peppercorns).
Cover and simmer on low heat for 6–8 hours until tender.
Step 2: Make the Scallion Pancakes
In a mixing bowl, combine flour and hot water to form a dough.
Knead until smooth, then let it rest for 20 minutes.
Divide dough into 6 equal portions. Flatten each into a disk.
Sprinkle with salt and chopped green onions, then press them into the dough.
Pan-fry each pancake in oil over medium heat until golden and crispy on both sides.
Step 3: Assemble the Beef Rolls
Slice the braised beef.
Place a portion of beef on each scallion pancake.
Optionally add hoisin sauce, cucumber, and cilantro.
Roll up and serve warm.