大餅牛肉捲 4pc / Chinese Pancake Beef Wrap 4pc Recipe

Make the dough

In a large bowl, combine 2 cups all-purpose flour and 0.5 tsp salt. Make a well and pour in 3 tbsp warm water and 3 tbsp hot water alternately while stirring with chopsticks or a fork until shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Add 1 tbsp vegetable oil and knead just until incorporated. Cover with plastic wrap and rest at room temperature for 30 minutes.

Divide and roll

After resting, divide the dough into 4 equal portions (for 4 wraps). Lightly dust each portion and roll into a thin circle or rectangle about 7–8 inches (18–20 cm) across. Brush each rolled piece lightly with vegetable oil (use a little from the skillet oil if needed).

Cook the pancakes

Heat a dry or lightly oiled nonstick skillet over medium heat. Cook each pancake 1.5–2 minutes per side until golden brown spots appear and the pancake is cooked through. Keep cooked pancakes covered with a clean towel to stay soft.

Prepare the beef

Thinly slice 0.75 lb flank or skirt steak across the grain. In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, and 0.5 tsp sesame oil. Mix and let marinate 10–15 minutes while pancakes rest.

Cook aromatics

Heat 1 tbsp vegetable oil in a skillet or wok over high heat until shimmering. Add 2 cloves minced garlic and 1 tsp grated ginger, stir-fry 10–15 seconds until fragrant.

Stir-fry the beef

Add the marinated beef in a single layer, and spread to contact the pan. Let sear 30–45 seconds, then stir-fry for another 1–2 minutes until just cooked through. Add 0.25 tsp black pepper and the white parts of the sliced scallions; toss briefly. Taste and adjust seasoning with a little extra soy sauce if needed.

Remove from heat and stir in the green parts of the scallions.

Prepare sauce

In a small bowl, mix 3 tbsp hoisin sauce with 1 tsp chili sauce (optional) until smooth.

Assemble the wraps

Lay one warm pancake flat. Spread about 3/4 tbsp of the hoisin mixture evenly down the center. Place 1/4 of the cooked beef (about 3 oz) over the sauce, add a small handful (~2 tbsp) of julienned cucumber and a few cilantro leaves. Fold or roll the pancake into a tight wrap. Repeat for remaining pancakes.

Slice each wrap in half on the bias if desired and serve immediately while warm.