Delicious Taiwanese Beef Rolls

This delicious Taiwanese beef roll transforms soft, braised beef shank into a tasty handheld treat. Mixing savory beef with crunchy scallion pancakes gives you amazing texture contrast while the crisp veggies and sweet hoisin sauce add freshness in every bite.

I first tried these rolls during my trip to Taiwan when I stumbled across them at a busy Taipei night market. I've spent loads of time getting the braising just right, and now this version brings those amazing street flavors straight to your kitchen.

Ingredients

• Boneless beef shank: 1½ to 2 pounds gives you that perfect bite that's firm enough for braising but stays tender for slicing
• Rock sugar: 10g brings a light sweetness that works better with the savory notes than plain sugar
• Whole spices: Cinnamon stick, star anise, cloves, peppercorns build the rich flavor backbone this dish needs
• Soy sauces: You'll need both light and dark kinds to create deep flavor and rich color
• Shaoxing wine: Softens the meat naturally while adding flavor depth – you can find it at Asian grocery stores
• Scallion pancakes: Make your own or buy them ready-made as your tasty wrapper – try to find ones without fake ingredients
• Cucumber: Gives a cool crunch that cuts through the rich meat
• Hoisin sauce: This sweet-savory spread pulls all the flavors together
• Fresh herbs: Green onions and cilantro add bright, fresh smells and taste

Step-by-Step Instructions

Prep the beef:

Cut your beef shank into easy-to-handle pieces around 4 to 5 inches in length. Put these chunks in a pot with fresh ginger slices and fill with cold water. Let it come to a strong boil for just 30 seconds – this quick boil gets rid of funky bits and makes the flavor cleaner. Drain everything and rinse the beef with cold water until it runs clear. Make sure to wash the pot well before putting the beef back in – this step really matters for good flavor.

Create the braising liquid:

Put your cleaned beef back in the clean pot with all the flavor boosters – rock sugar, cinnamon, star anise, tangerine peel, cloves, both kinds of peppercorns, crushed garlic, and chunks of green onion. Pour in the Shaoxing wine to make the meat tender, plus both light and dark soy sauces for rich color and taste. Add 4 cups of water, making sure the beef is completely covered so it cooks evenly – the liquid should just reach over the meat.

Braise to perfection:

Let the pot come to a gentle boil then turn it down to a low simmer right away. Put the lid on tight and let it cook without peeking for 1 hour. The beef should be soft enough for a fork to go through easily but still hold its shape – it shouldn't fall apart. Getting this texture just right matters for clean slicing later. Take the beef out of the liquid and let it cool on the counter for about 30 minutes before moving it to the fridge.

Chill thoroughly:

Put the cooled beef in a container with a tight lid and stick it in the fridge for at least 2 hours, but leaving it overnight works even better. This rest time lets the flavors really sink into the meat and firms it up so you can slice it super thin. The natural gelatin in the shank will set too, making your slices clean and pretty with visible meat grain.

Prepare components:

Warm up a pan over medium heat and add a bit of plain cooking oil, about 1 tablespoon. Cook your scallion pancakes following the package info until they're golden and crispy on both sides, roughly 2 minutes per side. While that's happening, cut your cucumber into thin matchsticks, slice your cold beef as thin as you can against the grain, and chop up your fresh herbs.

Assemble the rolls:

Lay each crispy pancake flat and spread a thin layer of hoisin sauce, about 1 teaspoon, all over the surface. Put down a layer of green onions and cilantro, then arrange several slices of your braised beef in a single overlapping row. Add your cucumber sticks in a neat line. Starting from one edge, roll the pancake up tightly with all the fillings inside. Place it seam-side down and cut each roll diagonally in half to show off all the pretty layers inside.

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I can't get enough of the amazing braising liquid with all those spices. I never waste a drop of this flavor gold and use it for cooking noodles later in the week. The first time I made these for my family, my Taiwanese grandma gave me a quiet nod – and in our family, that's the biggest compliment you can get.

Make Ahead Options

These beef rolls work great for prepping in advance. You can braise the beef up to three days before you need it and keep it in the fridge. This actually makes everything taste better as the spices have more time to soak into the meat. When you're ready to serve, just slice the cold beef and get your fresh ingredients ready. Cook the scallion pancakes right before you put everything together so they stay crispy.

Substitutions Guide

Can't find beef shank? Chuck roast works pretty well too, though it feels a bit different when you bite it. If you don't eat meat, try using braised mushrooms instead, especially king oyster mushrooms cut thin and cooked in the same spice mix. Need to skip gluten? You can use rice paper wrappers instead of scallion pancakes, but it'll change the dish quite a bit. No Shaoxing wine around? Dry sherry mixed with a splash of rice vinegar comes closest to the right flavor.

Serving Suggestions

While many folks eat these as handheld snacks, you can turn them into a full meal too. They go great with a simple cucumber salad tossed with rice vinegar and sesame oil. For a bigger dinner, serve them with hot and sour soup or a light veggie stir-fry. Want to impress party guests? Cut the rolls into smaller pieces and serve as fancy appetizers – place them cut-side up on a plate to show off all the colorful layers inside.

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With a bit of planning, these Taiwanese beef rolls can be the star of your meal without any last-minute stress. Each mouthful packs amazing flavor that takes you right to the streets of Taiwan.

Frequently Asked Questions

→ Can I swap beef shank for another cut?

Sure, you can use brisket or chuck instead of shank, though shank gives that classic flavor and bite. Just make sure whatever meat you pick works well with slow cooking to get that tender but still sliceable texture your wraps need.

→ How early can I cook the beef?

You can cook the beef up to 3 days ahead and keep it in your fridge. Actually, it tastes even better after sitting a day or two as the spices really soak into the meat. This makes planning parties or weekly meals so much easier.

→ What if I can't find green onion pancakes?

If you can't get green onion pancakes, try using thin flatbreads, roti, or even flour tortillas instead. But honestly, the special taste and texture of green onion pancakes really make these wraps what they're supposed to be.

→ Can I use veggies besides cucumber?

For sure. While cucumber adds that fresh crunch, you can throw in or swap for matchstick carrots, sliced bell peppers, or thin-cut radishes. Some folks love adding pickled veggies for a tangy kick.

→ What other sauces work with these wraps?

Hoisin is the go-to sauce, but sweet bean sauce, oyster sauce, or just mixing soy sauce with a bit of sugar works too. Want some kick? Add a little sriracha or chili oil on the side for dipping.

→ How do I save and warm up leftover wraps?

It's better to keep all the parts separate - store the beef in its cooking juice and make fresh wraps when you're hungry. If you've already made full wraps, wrap them loosely in foil and warm them in a 300°F oven for about 10-15 minutes until they're heated through.