Savory Taiwanese Beef Rolls

This mouthwatering Taiwanese beef roll recipe transforms tender braised beef shank into an irresistible handheld delight. The combination of flavorful beef with crispy scallion pancakes creates the perfect balance of textures while the fresh vegetables and hoisin sauce bring brightness to every bite.

I discovered this recipe during my travels through Taiwan where I fell in love with these rolls at a night market in Taipei. After numerous attempts perfecting the braising technique, this version brings those same incredible flavors right to your home kitchen.

Ingredients

• Boneless beef shank: 1½ to 2 pounds provides the perfect texture that stands up to braising while remaining tender when sliced
• Rock sugar: 10g adds subtle sweetness that balances the savory flavors better than regular sugar
• Whole spices: Cinnamon stick, star anise, cloves, peppercorns create the complex flavor base essential to this dish
• Soy sauces: Both light and dark give depth of flavor and beautiful color to the beef
• Shaoxing wine: Authentically tenderizes the meat while adding complexity look for it in Asian markets
• Scallion pancakes: Homemade or store bought serve as the flavorful wrapper look for ones without artificial additives
• Cucumber: Adds refreshing crunch and balances the rich beef
• Hoisin sauce: Provides sweet and savory notes that bind all flavors together
• Fresh herbs: Scallions and cilantro brighten the entire dish with their aromatic qualities

Step-by-Step Instructions

Prep the beef:

Begin by slicing your beef shank into manageable pieces about 4 to 5 inches long. Place these chunks in a pot with fresh ginger slices and cover with cold water. Bring to a full rolling boil for exactly 30 seconds this initial boil removes impurities and ensures a cleaner flavor in the final dish. Drain completely and rinse the beef under cold water until clear. Clean the pot thoroughly before returning the beef this step is crucial for a clear broth and cleaner flavor.

Create the braising liquid:

Return the parboiled beef to your clean pot and add all the aromatic ingredients rock sugar cinnamon star anise tangerine peel cloves both types of peppercorns smashed garlic and scallion pieces. Pour in the Shaoxing wine which tenderizes the meat and the light and dark soy sauces which provide depth of color and flavor. Add 4 cups of water ensuring the beef is fully submerged for even cooking the liquid should just cover the meat.

Braise to perfection:

Bring the pot to a gentle boil then immediately reduce to a low simmer. Cover with a tight fitting lid and let cook undisturbed for 1 hour. The beef should be fork tender but still maintain its structure you should be able to pierce it easily but it shouldnt fall apart. This specific texture is crucial for clean slicing later. Remove the beef pieces from the braising liquid and allow to cool at room temperature for about 30 minutes before transferring to the refrigerator.

Chill thoroughly:

Place the cooled beef in an airtight container and refrigerate for at least 2 hours or ideally overnight. This resting period allows the flavors to fully penetrate the meat and makes the beef firm enough to slice paper thin. The collagen in the shank will also set making for beautiful clean slices with visible grain.

Prepare components:

Heat a skillet over medium heat and add a thin layer of neutral oil about 1 tablespoon. Cook your scallion pancakes according to package directions until golden and crisp on both sides about 2 minutes per side. Meanwhile julienne your cucumber into matchstick sizes slice your chilled beef as thinly as possible across the grain and chop your fresh herbs.

Assemble the rolls:

Lay each crispy scallion pancake flat and spread a thin layer of hoisin sauce about 1 teaspoon over the entire surface. Layer on scallions and cilantro followed by several slices of the braised beef arranged in a single overlapping layer. Add cucumber julienne in a neat row. Starting from one edge tightly roll the pancake enclosing all fillings. Place seam side down and slice each roll diagonally in half to showcase the beautiful layers inside.

Pin it

My absolute favorite component is the braising liquid with its complex spice profile. I save every drop of this liquid gold to use for cooking noodles later in the week. The first time I served these at a family gathering my Taiwanese grandmother gave me a silent nod of approval the highest form of praise possible in our family.

Make Ahead Options

These beef rolls are excellent candidates for advance preparation. The beef can be braised up to three days before serving and kept refrigerated. This actually improves the flavor as the spices continue to penetrate the meat. On the day of serving simply slice the chilled beef and prepare your fresh components. The scallion pancakes should be cooked just before assembly to maintain their crispness.

Substitutions Guide

If beef shank is unavailable chuck roast makes a suitable substitute though the texture will be slightly different. Vegetarians can replace the beef with braised mushrooms particularly king oyster mushrooms sliced thin and braised in the same spice mixture. For those avoiding gluten rice paper wrappers can replace scallion pancakes though this changes the dish significantly. If you cant find Shaoxing wine dry sherry is the closest alternative with a splash of rice vinegar for acidity.

Serving Suggestions

While traditionally served as a handheld snack these beef rolls can be elevated to a complete meal. Pair with a simple cucumber salad dressed with rice vinegar and sesame oil. For a more substantial offering serve alongside hot and sour soup or a light vegetable stir fry. The rolls can be sliced into smaller pieces and served as impressive appetizers at parties place the halves cut side up on a platter to showcase the colorful layers inside.

Pin it

With some planning ahead, this Taiwanese beef roll recipe becomes a stress-free centerpiece. Every bite is pure, indulgent flavor—straight from Taiwan.

Frequently Asked Questions

→ Can I use a different cut of beef instead of shank?

Yes, you can substitute beef shank with brisket or chuck roast, though shank is traditional for its rich flavor and texture. Whatever cut you choose, ensure it's suitable for slow braising to achieve the tender yet sliceable texture needed for the rolls.

→ How far in advance can I prepare the braised beef?

The braised beef can be prepared up to 3 days in advance and stored in the refrigerator. In fact, the flavor improves with time as the spices continue to infuse the meat. This makes it perfect for meal prep or entertaining.

→ What can I substitute for scallion pancakes?

If scallion pancakes aren't available, you could use thin flatbreads, roti, or even tortillas as alternatives. However, the distinctive flavor and texture of scallion pancakes are ideal for authentic Taiwanese beef rolls.

→ Are there vegetable alternatives to cucumber?

Absolutely. While cucumber provides a refreshing crunch, you can substitute or add carrots, bell peppers, or radishes - all julienned. Some variations include pickled vegetables for extra tanginess.

→ What sauces pair well with these beef rolls?

While hoisin sauce is traditional, you can also use sweet bean sauce, oyster sauce, or a mixture of soy sauce and sugar. For heat, consider adding sriracha or chili oil on the side for dipping.

→ How do I store and reheat leftover beef rolls?

It's best to store the components separately - refrigerate the beef in its braising liquid and assemble fresh rolls when ready to eat. If you have assembled rolls, wrap them loosely in foil and reheat in a 300°F oven for 10-15 minutes until warmed through.