A recipe for Scallion Pancake Beef Rolls, featuring blanched and braised beef shanks served in scallion pancakes with sweet bean paste, cucumber, cilantro, and fresh scallions.
Blanching:
1. In a pot combine beef shanks, 3 slices ginger, 2 green onions, 1/4 cup shaoxing wine, and cover with water.
2. Bring pot to a boil and cook for 10 minutes.
3. Remove the beef shank and rinse under cold water.
Braising:
1. Toast all spices (3 star anise, 1 cinnamon stick, 1 tbsp szechuan peppercorns, 2 tsp fennel seeds, 2 cardamom pods, 3 dried chilies, 2 bay leaves) for a few minutes in a dry pan until fragrant.
2. Combine rest of ingredients (blanched beef shanks, 4 slices ginger, 3 scallions, 2 tbsp spicy broad bean paste, 1/4 cup shaoxing wine, 1/2 cup light soy sauce, 3 tbsp dark soy sauce, 2 tbsp rock sugar, 6 cups water) in a pot.
3. Simmer on low for 3 hours.
4. Turn off the heat and let come to room temperature.
5. Let cool in the fridge overnight then thinly slice beef.
6. You can eat the sliced beef as an appetizer with the braising liquid and chili oil.
Scallion Pancake Beef Roll:
1. Spread sweet bean paste on a scallion pancake and place sliced beef shank, cucumber, cilantro, and scallions on it.
2. Roll it up and enjoy!
