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Close up of stacked green onion beef pancake rolls on wooden board.
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Chinese Green Onion Pancake Beef Rolls 牛肉捲餅 (Instant Pot)

An Instant Pot recipe for Chinese green onion pancake beef rolls filled with savoury beef shank, cucumbers and cilantro.
Course Side Dish
Cuisine Asian, Chinese, Taiwanese
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 573kcal
Author Michelle

Ingredients

Beef Shank

  • 3 star anise
  • 1 stick cinnamon
  • 1 tablespoon fennel seed
  • 6 dried chilies optional
  • 1 tablespoon whole sichuan peppercorn
  • 1 tablespoon whole white peppercorn
  • 1 tablespoon vegetable oil
  • 2 lbs beef shank cleaned and trimmed of any excess fat
  • 5 cloves garlic smashed
  • 1 knob ginger smashed
  • 2 green onions sliced 3" lengthwise
  • 2 fresh Thai chilies optional
  • ½ teaspoon 5-spice powder
  • ½ teaspoon coriander powder
  • 1 tablespoon dou ban jiang (broad bean paste) omit if you don't like spicy
  • 4 C beef broth or water
  • ¼ C soy sauce
  • 1 tablespoon dark soy sauce
  • 1 ½ tablespoon rock sugar or granulated sugar

Green Onion Pancakes

  • 2 C all-purpose flour
  • 1 C hot boiling water
  • 2-3 stalks green onions chopped
  • 2 tablespoon sesame oil
  • salt
  • 3-4 tablespoon oil for frying

Garnish

  • ½ cucumber julienned
  • handful of cilantro leaves
  • 4 tablespoon hoisin sauce

Instructions

Make the beef shank:

  • Make the spice packet:
    Place all of the whole spices: star anise, cinnamon, fennel seed, dried chilies, sichuan peppercorn, white peppercorn) into a cheesecloth and tie with a string. Set aside.
  • Turn on the Instant Pot to SAUTE and wait until HOT. Add 1 tablespoon vegetable oil and place the beef shank in the pot to brown on all sides (about 3-4 minutes).
  • Add in the garlic, ginger, green onions and Thai chilies and saute until fragrant, about 1-2 minutes.
  • Add in the 5-spice powder and coriander powder.
  • Next, add in the dou ban jiang (broad bean paste), beef broth or water, soy sauces, and rock sugar. Stir until the sugar has dissolved. Drop in the spice packet and give it another stir.
  • Cover with the lid and set to MEAT setting for 40 minutes at HIGH PRESSURE.
  • Note: If you don't have an Instant Pot, simply add all the ingredients to a crock pot and braise for 2-3 hours on High or simmer over the stovetop in a dutch oven for 3-4 hours, until the beef shank is tender.
  • After 40 minutes, let the Instant Pot naturally depressurize. Remove the beef shank and let cool.
  • Strain the braising liquid into a sieve. Remove the spice packet and discard.
  • Save the braising liquid for beef noodle soup, or reduce the liquid to make a sauce in place of hoisin sauce. (Simply take the liquid, reduce it by about half, and add some cornstarch to thicken. Check the seasoning -- after reducing, the liquid may taste salty).
  • When the beef shank has cooled, use a sharp knife to cut into thin slices. Set aside.
  • You may have extra meat leftover, which would be great in a noodle soup.

Make the green onion pancakes:

  • In a large bowl, mix flour with ¼ C hot water and stir until water is absorbed.
  • Continue adding water until the dough pulls away from the sides of the bowl. It will be quite a moist dough. If it's too moist, add a little flour. If it's too dry, continue to add a little water. Knead until the dough is smooth.
  • Cover the dough with a lid or cloth and let it rest for 20 minutes.
  • Divide dough into 4 equal balls. 
  • Roll out each ball of dough into a disc, using a rolling pin, about 6" in diameter and brush the surface with sesame oil. Sprinkle with salt and about 1 tablespoon of chopped green onion.
  • Tightly roll the dough into a long cylinder and coil it around like a snail. Tuck in the ends. Press dough firmly to flatten. Set aside to rest for about 5 minutes.
  • Repeat with the remaining dough.
  • Take the rested dough rounds and flatten with a rolling pin until 7-8" in diameter and about ⅛" in thickness. Dust with extra flour if it's too sticky.
  • Heat a large frying pan over medium-low heat and add 1-2 tablespoon oil.
  • Add in the green onion pancake and fry until golden and crispy, about 3-4 minutes on each side. Drain on paper towel.
  • Repeat with the remaining pancakes.

Assemble:

  • To assemble, take the warm green onion pancake, spread some hoisin sauce on it with a pastry brush, add the sliced beef, cucumbers, cilantro and green onions and roll up tightly with the seam-side facing down.
  • Use a serrated knife to cut into slices about 1" wide.
  • Serve immediately.

Notes

Yield: 4 pancake rolls.

Nutrition

Calories: 573kcal | Carbohydrates: 63g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1413mg | Potassium: 756mg | Fiber: 3g | Sugar: 10g | Vitamin A: 148IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 7mg