Crispy, flaky and savoury scallion pancakes and aromatic, tender, melt-in-your-mouth marinated beef shanks is a match made in snack heaven. This Taiwanese scallion pancake beef wrap is elevated by making the marinated beef shank in the sous vide.
Beef shank is an underrated cut of meat. Done right, it has the perfect balance of texture and flavour. After making sous vide beef shank, hands down, it is the way to go. Being a well used muscle, it takes time to break down the collagen in the meat to become melt and your mouth goodness. Taking inspiration from Taiwanese Beef wraps, I’ve paired this beef shank recipe with scallion pancakes.
Marinated Beef Shank (Lu Niu Rou)
Beef Shank – 1 kg (We used veal shanks)
100ml Soy sauce
50ml Dark soy sauce
100ml Rice wine
1 tablespoons doubanjiang
3” piece of ginger
3 Dry red chillies or to taste (optional)
1 Tablespoon Fennel seeds
1 Bay leaf
1 Tablespoon Black pepper
1 Tablespoon Sichuan peppercorn
1 Star anise
Scallion Pancake (Makes 8 scallion pancakes)
300 ml of water warmed to 160F (70C)
500g of all purpose flour
4 tbsp All-purpose flour
1 tsp Five Spice powder
½ cup of vegetable oil
Salt to taste – 10 scallions – green parts thinly sliced.
Scallion whites – julienned lengthwise
Cilantro leaves (optional)
Sous Vide Beef Shank
- Set immersion circulator to 167F (75C).
- Place beef shanks into vacuum bag. In our case, we used veal shanks.
- Add soy sauce, dark soy sauce, rice wine, doubanjiang (bean paste), ginger, and water to the bag.
- Place the dry spices (fennel seeds, bay leaf, black peppercorn, Sichuan peppercorn, star anise) into a spice bag. Add the spice bag to the vacuum bag.
- Place bag in the water bath, removing the air using the water displacement method.
- Sous vide for 24 hours.
- Remove bag from sous vide
- Strain out the liquids. Save this for future use in the fridge.
- Wrap beef tightly in plastic wrap and cool in the fridge for at least 4 hours.
- Slice thinly.
- Warm water in a pot until small bubbles start to form. If you’re fancy and have a kettle that you can set to the exact temperature dial it into 160F or 70C.
- Place flour in a large mixing bowl, and create a small well in the middle.
- Pour warm water into the well.
- Mix with chopsticks until there is no more dry flour.
- Kneed with your hands until smooth and form a nice ball.
- Place in a clean bowl and cover with a damp kitchen cloth or plastic wrap. Allow to rest for 20 minutes.
- While dough rests, create your “flaky oil”. Heat vegetable oil until shimmering. In a heat proof bowl, add flour, five spice powder, and salt to taste. Pour hot oil into the bowl and stir until well combined. Set aside to cool.
- Using half the dough, roll out until it’s approximately 12” x 18”. Keep the other half under a damp cloth or wrapped in plastic wrap to avoid it drying out.
- Brush “flaky oil” onto the dough sheet.
- Spread half of the sliced scallions evenly across the dough sheet.
- Roll tightly lengthwise ie. your roll should be 18” long.
- Cut into 4 equal pieces. Keep the pieces you are not working with under a damp cloth or plastic wrap.
- Taking the outside layer, work your way around pinching the ends to enclose inside rolls. Do this on both sides.
- Flatten with pinched side on top and bottom and roll out into 7” rounds. Sprinkle additional salt on top.
- Repeat with the second half the dough.
- Heat a frying pan on medium with a tablespoon of vegetable oil.
- Once hot, add in the scallion pancake. Fry the first side until golden brown, and repeat on the other side.
- Brush a layer of hoisin sauce onto the pancake.
- Add a few slices of beef to cover the pancake.
- At one end, add the cucumbers, scallions, and cilantro if using.
- Roll tightly onto itself.
- Serve immediately.