Beef Shank with Spring Onion Pancake Wrap
by Liv
June 15, 2010

Beef Shank with Spring Onion Pancake Wrap

Jun 15, 2010 | Chinese Food, Recipes | 24 comments

Beef Shank with Spring Onion Pancake Wrap

Beef Shank with spring onion pancake wrap originates from Northern China. Northern Chinese cuisine uses flour as an ingredient very often while Southern Chinese cuisine uses rice as an ingredient very often.

The weather in Northern China, with it’s extreme climate changes from very hot to very cold is far from ideal for growing rice so they grow wheat which is more suitable for the weather in north China. South China’s weather is humid and warm. It’s the best weather for grow the rice so we can usually find a lot of rice dish from south China, for example: rice cake, rice ball.

Most of the Beijing cuisine restaurants in Taiwan definitely sell this beef shank wrap. I love to have a bowl of soup or cup of pearl milk tea with this wrap for my dinner or lunch when I lived in Taipei. This is yet another sublime dish which is very hard to say not to. When I lived in Taipei I found it difficult to control my weight but now I live in Edinburgh if I want to eat some real, traditional food from China I have to call my mother and grandma to ask them how to make it. It makes me laugh when my mother tells me her cooking skills have improved after she has read my recipes on my blog.

Here is the recipe for this yummy beef shank with spring onion pancake wrap and I hope you will enjoy it.

Credit: These photos were taken by Chris at Chris Radley Photography

how to make Beef Shank with Spring Onion Pancake Wrap

 

Beef Shank with Spring Onion Pancake Wrap

Course Main Dish
Prep Time 2 hours
Total Time 2 hours
Servings 4 people

Ingredients

Ingredients for stewed beef shank

  • 800 g beef shanke
  • 2 spring onions cut 3cm lengthways
  • 4 thin slices ginger
  • 2 shallots peeled and chopped roughly
  • 5 cloves garlic
  • 1 dried chili or you can use fresh chili

Seasonings for stewed beef shank

  • 1 Chinese spice bag (available in Chinese supermarket) or use 2 star anise, 1 cinnamon stick, 1 teaspoon fennel seed
  • 1 cup soy sauce
  • 1 tbsp rice wine
  • 1 tbsp sugar
  • 1 tbsp spicy bean paste

Ingredient for spring onion pancake

  • 350 g bread flour
  • 250 g plain flour
  • 1 tsp salt
  • 1.5 tsp sugar
  • 400 ml warm water
  • 6 spring onions chopped finely
  • Handful white sesame
  • 60 g lard

Instructions

Procedures for stewed beef shank

  1. Cook the beef shank in boiling water for a couple minutes and rinse under cold water. Leave it to one side.
  2. Stir fry spring onion, ginger, garlic, shallot, chilli until you can smell the fragrance and add spicy bean paste to stir fry for another 30 seconds.
  3. Place step 1 and 2 into a stock pot and add all the seasonings. Pour the water into the stockpot to cover the shank and use full gas power to boil the shank. After it’s boiling turn the gas power to the lowest and leave to simmer for 2 at least.

Procedures for spring onion pancake

  1. Mix flour, salt, sugar with warm water together and knead it until it’s nice, soft and smooth.
  2. Cover the dough with a clean, wet tea towel and leave it on aside for 20~30 minutes.
  3. Separate the dough into 10 small dough balls and flatten them individual.
  4. Brush Lard on the flatten pancake first and sprinkle spring onion, sesame, a couple pinch of salt.
  5. Roll the dough as the way in the procedures photos.
  6. Just use a little bit of oil to pan fry the pancake until both side are golden brown, crispy.

Recipe Notes

* Slice the beef shank into really thin slice and wrap them with spring onion pancake, Hoi sin sauce, spring onion or any salad, vegetable you like.

 

By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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24 Comments

    • admin

      Hi Sharlene, thanks for your comment. I’m sure you can make the pancake just as I did but if you have any problems let me know.

      Reply
  1. Jean

    These look beautiful and delicous! How sweet of your mother to say that she’s been learning from you on your blog!

    Reply
    • admin

      Hi Jean, thanks for your comment. It’s really nice when you get everyone involved with cooking, whether it’s colleagues, parents or even friends.

      Reply
  2. Tanantha@ I Just Love My Apron

    Oh mygoodness! this is good stuff Liv! Thanks for showing step by step procedure. I had greenonion pancake before but to be honest with you, it’s not even close compared to yours.

    Reply
    • admin

      Hi Tanantha, green onion/spring onion pancake is pretty easy to make. Mine is just a variation of spring onion pancakes but have a go at making it if you like and see what you think. Thanks, Liv

      Reply
  3. Cook with Madin

    Hi, I have to save the recipe for this. I can never resist on beef shank, especially the green onion pan cake. Funny story about your mom. Thank you for sharing.

    Reply
    • admin

      Hi Madin, thanks for your comment. I can’t resist on beef shank either. When I was in Taipei this dish caused me serious weight problems lol. It’s so cheap there and I can’t stop eating it. My mum laughed when she read this blog.

      Reply
    • admin

      Hi, thanks for your kind comment.

      Reply
  4. Linn @ Swedish Home Cooking

    Ohh, I’ve had those pancakes before but I’ve never tried making them actully. You know what, I think I’m gonna give it a shot tonight! Yes, I will. I’m in Guam and it feels like Korean influenced food would be perfect right now.

    Reply
    • admin

      Hi Linn, while these aren’t Korean in any way you should have a go at making them if you can. They’re really easy to make and really tasty. Hope you enjoy them but let me know how you get on.

      Thanks
      Liv

      Reply
  5. Judy

    Liv! I love the beef wrapped in onion pancake!!! This looks so tasty! I’m glad you can share your food with your mom through your blog. Although my mom lives fairly close to us, I do the same, and my mom loves it when I mention her in my posts. 🙂

    Reply
    • admin

      Hi Judy, lol, thanks for your comment. My mother is exactly the same, whenever I mention her in my blog she’s really happy and especially my grandma.

      Also thanks for the top 9 comment, I was quite surprised.
      Liv

      Reply
  6. Judy

    P.S. – Oops, I meant to congratulate you on today’s Top 9 too! 🙂

    Reply
  7. Jessica

    Thanks for the info on the differences between cuisines in China. I do love all kinds of Chinese food.This recipe looks delicious. Thanks for the detailed pictures, they will help a great deal.

    Reply
    • admin

      Hi Tanantha, many thanks.

      Reply
  8. patrick

    WHOA!!! THIS IS BRILLIANT!!!!!! you were able to mix two of my favorite things together!
    totally inspired me! my grandma use to make the best scallion pancakes and id use to put all kinds of stuff inside for a on the fly wrap!

    mmmm I cant wait to try this recipe. thank you so much for this idea!

    Reply
    • admin

      Hi Patrick, thanks for your comment. These kind of pancakes (spring onion or scallion as it’s called in the US) are really tasty. Hope you have fun trying to make these 🙂

      Reply
  9. zerrin

    This looks definitely so tempting! I love this pancake with green onion, it must have a great flavor.

    Reply
    • admin

      Hi Zerrin, thanks for your comment. Pancakes with green onions are really tasty, one of my absolute favourites. I have to limit myself to how many I eat with a beef filling as my waist will balloon from being too full lol.

      Reply
  10. Piggy

    This is one of my favourite food in Taipei! I will definitely give your recipe a try, thanks!

    Reply
  11. Dedy Oktavianus Pardede

    Hi there, great recipes and step by step pic…
    thanx for sharing then….
    i’m gonna try the recipes

    Reply

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