Savory Beef Rolls

These tantalizing Taiwanese beef rolls turn slow-cooked beef shank into an addictive handheld treat. The mix of soft, flavorful meat wrapped in crunchy scallion pancakes gives you an amazing textural experience, while fresh veggies and hoisin sauce add a burst of brightness in every mouthful.

I first tasted these amazing rolls while wandering through a busy Taipei night market. After trying countless times to get the braising just right at home, I've nailed a version that brings those incredible Taiwan flavors straight to your kitchen.

Ingredients

• Boneless beef shank: 1½ to 2 pounds gives you that perfect bite - tough enough to hold up to long cooking but turns wonderfully tender for slicing
• Rock sugar: 10g brings a gentle sweetness that works better with the savory notes than regular white sugar
• Whole spices: Cinnamon stick, star anise, cloves, peppercorns build the deep flavor foundation this dish needs
• Soy sauces: You'll need both light and dark kinds to create rich flavor and that gorgeous color
• Shaoxing wine: Helps soften the meat and adds amazing depth - you can grab this at most Asian grocery stores
• Scallion pancakes: Try making your own or buy them ready-made - just pick ones without weird additives
• Cucumber: Gives a cool, crisp contrast to the rich meat
• Hoisin sauce: The sticky-sweet glue that pulls all the flavors together
• Fresh herbs: Green onions and cilantro cut through the richness with their fresh, aromatic kick

Step-by-Step Instructions

Prep the beef:

Cut your beef shank into easy-to-handle pieces around 4-5 inches in length. Toss them in a pot with some fresh ginger slices and fill with cold water. Let it come to a full boil for just 30 seconds - this quick boil gets rid of any funky stuff for a cleaner taste. Drain everything and wash the beef under cold running water until the water runs clear. Make sure to wash your pot thoroughly before putting the beef back - this step really matters for getting clean flavors.

Create the braising liquid:

Put your cleaned beef back in the pot and throw in all your flavor boosters - rock sugar, cinnamon, star anise, dried tangerine peel, cloves, both kinds of peppercorns, smashed garlic cloves and chunks of green onion. Pour in the Shaoxing wine to help tenderize the meat, then add both soy sauces for color and flavor. Add 4 cups of water, making sure the beef sits completely underwater for even cooking - the liquid should just barely cover everything.

Braise to perfection:

Let the pot come to a gentle boil then quickly turn it down to a low simmer. Put the lid on tight and let it cook without peeking for 1 hour. When done, your beef should be tender enough for a fork to go through easily but still hold its shape without falling apart. This special texture lets you slice it nicely later. Take the beef pieces out of the liquid and let them cool on the counter for about half an hour before putting them in the fridge.

Chill thoroughly:

Put your cooled beef in a sealed container and stick it in the fridge for at least 2 hours, but overnight works even better. This resting time helps the flavors sink deep into the meat and firms it up so you can slice it super thin. The natural gelatin in the shank will set up too, giving you beautiful slices with visible grain patterns.

Prepare components:

Warm up a skillet over medium heat and add a touch of neutral oil, about 1 tablespoon. Cook your scallion pancakes following the package instructions 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 out each hot crispy pancake flat and spread a thin layer of hoisin sauce (about 1 teaspoon) all over it. Sprinkle on green onions and cilantro, then arrange several slices of your braised beef in a single overlapping row. Add your cucumber strips in a neat line. Starting from one edge, roll the pancake up tightly to wrap all the fillings inside. Place it seam-side down and cut each roll diagonally in half to show off all the pretty layers.

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I'm absolutely crazy about the braising liquid with all those amazing spices. I never waste a drop of this magical stuff - it goes straight into my noodle pot later in the week. The first time I made these for a family get-together, my Taiwanese grandma gave me a quiet nod - in our family, that's the highest praise you can get!

Make Ahead Options

These beef rolls work great for prepping ahead of time. You can braise the beef up to three days before you need it and keep it in the fridge. This actually makes it taste even better as the spices keep working their magic. When you're ready to serve, just slice your cold beef and get your fresh stuff ready. Cook the scallion pancakes right before you put everything together so they stay nice and crispy.

Substitutions Guide

Can't find beef shank? Chuck roast works pretty well too, though it'll feel a bit different when you bite into it. Vegetarians can swap in braised mushrooms - king oyster mushrooms work great when sliced thin and cooked in the same spice mix. If you're avoiding gluten, try using rice paper wrappers instead of scallion pancakes, though it really changes the whole experience. No Shaoxing wine around? Dry sherry with a tiny splash of rice vinegar comes closest to the real thing.

Serving Suggestions

While many folks eat these as handheld snacks, you can totally turn them into a full meal. They go great with a simple cucumber salad dressed with rice vinegar and sesame oil. For a bigger spread, add some hot and sour soup or a light veggie stir-fry. Want to impress party guests? Cut the rolls into smaller bites and arrange them cut-side-up on a platter so everyone can see all those beautiful layers.

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With a bit of advance planning, these Taiwanese beef rolls can be the star of your table without any last-minute stress. Each bite delivers pure food joy that'll transport you straight to the streets of Taiwan.

Frequently Asked Questions

→ Can I braise something besides beef shank?

Totally! Brisket or chuck roast works fine too. Stick to cuts that hold moisture and become soft when slow-cooked, similar to beef shank. It’ll still slice well for the rolls.

→ How long ahead can I make the beef?

You can prep the beef up to three days before. It stores great in the fridge and even tastes richer as the seasonings settle in. This makes it convenient for planning ahead.

→ What if I can’t find scallion pancakes?

No scallion pancakes on hand? Use thin flatbreads, tortillas, or even roti. While they’re not the same, they'll do in a pinch, though traditional pancakes have the best flavor.

→ What veggies could replace cucumber?

If cucumber isn’t your thing, try carrots, radishes, or thinly sliced bell peppers for crunch. Some folks enjoy tangy pickled veggies for a nice twist, too.

→ Are there other sauces to try?

Besides hoisin, sweet bean paste, or a soy sauce and sugar combo works well. For extra spice, serve with chili oil or sriracha on the side!

→ What’s the best way to heat or store leftovers?

Keep the beef and pancakes separate for storage, and refrigerate beef in its broth. Reheat rolls in foil at 300°F for 10-15 minutes, or assemble fresh when needed for best texture.