牛肉捲餅 — Print Recipe — The Culinary Codex

A warm scallion pancake wrapped around tender sliced beef, hoisin sauce, julienned cucumber, and fresh scallions — Taiwan's beloved handheld fusion of textures and flavors.

Ingredients

300g beef sirloin, thinly sliced
2 scallion pancakes (store-bought or homemade)
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp sugar
1 cucumber, julienned
4 stalks scallion, cut into strips
1 tbsp vegetable oil
1 tsp sesame oil
White pepper

Instructions

1 Marinate beef slices with soy sauce, sugar, sesame oil, and white pepper for 10 minutes.
2 Cook scallion pancakes in a skillet until golden and flaky. Set aside and keep warm.
3 Heat oil in a wok over high heat. Stir-fry beef for 2 minutes until just cooked and slightly caramelized.
4 Spread hoisin sauce over each warm pancake. Layer beef, julienned cucumber, and scallion strips across the center.
5 Roll tightly like a burrito, tucking in the sides. Slice diagonally in half to serve.

Did You Know?

Beef rolls evolved from the scallion pancake wraps of wàishěng rén — mainlander families who settled in Taiwan's military dependents' villages after 1949, fusing northern Chinese flatbreads with local Taiwanese flavors.