Beef Pancake Wrap Recipe

Make the dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Gradually add 1 cup warm water while stirring with chopsticks or a fork until shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbs more flour. Cover with a damp towel and rest 30 minutes.

Portion and roll

Divide rested dough into 6 equal pieces (about 3.5–4 oz each). Roll each piece into a 6–7 inch thin circle with a rolling pin.

Layer with oil and scallions

Brush each rolled circle lightly with sesame oil (about 1/2 tsp each) then smear a thin film of neutral oil. Sprinkle a generous pinch of sliced scallions evenly over the surface. Starting from one edge, roll the dough into a tight log. Coil the log into a flat round (like a snail), tuck the end underneath, then gently flatten and roll again to a 6–7 inch pancake. Repeat for all pieces. Let rest 10 minutes.

Pan-fry until crispy

Heat a heavy skillet over medium-high heat and add about 1–2 tbs vegetable oil (adjust per pancake). Fry one pancake at a time 2–3 minutes per side until golden brown and crispy, pressing gently to ensure even contact. Lower heat if browning too fast and cook until interior layers are cooked (total 5–6 minutes each). Transfer to a rack; keep warm. Optionally brush with a little sesame oil after frying for shine and flavor.

Prep and sear

Pat 2 lbs beef shank pieces dry and season with 2 tsp kosher salt and 1 tsp cracked black pepper. Heat 2 tbs vegetable oil in a Dutch oven or heavy pot over medium-high heat. Sear shank pieces 3–4 minutes per side until browned. Remove and set aside.

Build braising liquid

In the same pot add sliced ginger and smashed garlic; sauté 1 minute until fragrant. Add 2 star anise, 1 cup light soy sauce, 2 tbs dark soy sauce, 1 cup Shaoxing wine, 2 tbs brown sugar and 3 cups beef stock (or water). Stir and scrape browned bits from the bottom.

Braise low and slow

Return beef to pot. Bring to a simmer, then cover and braise over low heat for 2.5–3 hours, or simmer gently on the stovetop or in a 300°F (150°C) oven until beef is fork-tender. Check liquid level occasionally and add a little water if it drops below half the meat height.

Shred and reduce sauce

Remove beef and let rest until cool enough to handle, then shred or slice into thin pieces. Strain braising liquid into a small saucepan and simmer to reduce by about one-third to concentrate flavor (5–10 minutes). Spoon some of the reduced sauce over shredded beef to keep it moist.

Whisk together 3 tbs hoisin, 1 tbs chili garlic sauce, 1 tbs black vinegar, 1 tsp sesame oil and 1 tbs water until smooth. Taste and adjust: add more chili for heat, more hoisin for sweetness, or a splash more vinegar for tang. Keep at room temperature until assembly.

Assemble wrap

Lay one warm scallion pancake flat. Spread 1–1.5 tbs of the special sauce over the center of the pancake. Place a generous handful (about 3–4 oz) of shredded braised beef on top of the sauce. Scatter 2–3 tbs thinly sliced onion, a few sprigs of fresh cilantro, and a few cucumber slices if using. Sprinkle a pinch of toasted sesame seeds if desired.

Wrap and serve

Fold the pancake edges over the filling like a wrap (or roll up tightly) so it holds together. If desired, briefly press seam-side down in a hot pan for 15–30 seconds to seal and re-crisp. Serve immediately while pancake is crisp and beef is warm.

Make ahead & storage

Braised beef and reduced sauce can be made 2–3 days ahead and refrigerated. Pancakes are best made the same day; reheat in a skillet to refresh crispness. Assemble just before serving to keep pancake crispy.