Beef Shank with Spring Onion Pancake Wrap
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
Beef Shank with Spring Onion Pancake Wrap
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
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Cook the beef shank in boiling water for a couple minutes and rinse under cold water. Leave it to one side.
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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.
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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
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Mix flour, salt, sugar with warm water together and knead it until it’s nice, soft and smooth.
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Cover the dough with a clean, wet tea towel and leave it on aside for 20~30 minutes.
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Separate the dough into 10 small dough balls and flatten them individual.
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Brush Lard on the flatten pancake first and sprinkle spring onion, sesame, a couple pinch of salt.
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Roll the dough as the way in the procedures photos.
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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.
