Taiwanese beef rolls are one of those irresistible street-food-style bites I love to recreate at home. Think of them as the perfect marriage of tender, aromatic braised beef with the flaky, crisp bite of a good scallion pancake, all brightened up by fresh cucumber and scallions and tied together with sweet, sticky hoisin sauce. This is the kind of recipe that will transport you right to a busy night market, even if you’re just sitting in your kitchen with your sleeves rolled up.
A Beloved Taiwanese Snack
These beef rolls remind me so much of meals out with friends, when everyone is so excited about sharing plates that you’re practically fighting (politely) over the last piece. I’ve seen these rolls on nearly every Taiwanese menu I’ve visited—they’re that popular. The combination of flavors and textures is so satisfying: crispy and flaky outside, savory and tender inside, with the sweet hoisin and the cooling crunch of cucumber.
When I make these at home, I try to recreate that sense of casual fun, setting the table with extra napkins and inviting everyone to grab a roll with their hands. Food like this just doesn’t need to be fancy to be special—it’s all about the experience and the memories you create around the table.
A Convenient Shortcut
Honestly, while I’m all for making things from scratch when there’s time, I’ve learned that shortcuts are lifesavers, especially on busy nights. That’s why I always keep a pack of frozen scallion pancakes in my freezer. They’re such a handy thing to have—not just for these beef rolls, but even for quick breakfasts or as a side with soup.
If you want to make your own pancakes, more power to you! They’re fun to make, and homemade always tastes amazing. But no guilt here if you go store-bought. The real star of this dish is that deeply flavorful braised beef, and no one will be paying attention to whether your pancake was homemade or not once they take a bite.
Make-Ahead Friendly
One of the reasons I love this recipe is how well it suits meal prep. I usually braise the beef the day before—it actually slices better once it’s thoroughly chilled. That way, when it’s time to assemble, all I have to do is quickly fry the pancakes and lay everything out.
I’ve even taken these rolls on picnics. I’ll wrap them tightly in foil and pack them in a cooler. They’re delicious at room temperature, making them such a crowd-pleaser for outdoor gatherings. And when friends come over for a casual get-together, I like to set up a “build your own roll” station so everyone can customize theirs to taste.
Tips for the Best Beef Rolls
Here’s what I’ve learned from making these over and over:
- Use well-chilled beef: It’s much easier to get nice, thin slices. I’ll often cook the beef the night before for this reason.
- Don’t skimp on the hoisin: That sweet, sticky layer is what ties everything together. I even add a tiny splash of soy sauce sometimes to balance it out.
- Prep your veggies in advance: I’ll julienne the cucumber and chop the scallions in the morning, so when dinner time rolls around it’s all ready to go.
- Control the heat when frying pancakes: Medium heat gives you that lovely crispy outside without burning.
Cooking at home isn’t about perfection—it’s about enjoying the process and making it your own.
Serving Suggestions
These beef rolls are filling enough to be a meal on their own, but I like to serve them with a simple side. A light cucumber salad or a quick stir-fried green is perfect. When friends come over, I’ll often do a little spread with pickled radishes, edamame, or even a pot of hot tea. It turns the meal into an occasion without a lot of extra work.
If I’m packing them for lunch, I’ll wrap them in parchment and slice them in halves so they’re easy to grab and eat without utensils.
Storage
These rolls are best freshly assembled so the pancakes stay crispy. But if you have leftovers, don’t worry—I’ve reheated them in a toaster oven, and they’re still tasty. I’ll often keep the beef and veggies separate in the fridge for a couple of days so I can just fry up a pancake and assemble one on the fly. It’s honestly one of my favorite quick lunches.
Taiwanese Beef Rolls
Taiwanese beef rolls feature sliced braised beef, wrapped with hoisin sauce, scallion, and cucumber in a crispy, flaky scallion pancake.
Ingredients
For the braised beef shank:
- 1 1/2 to 2 pounds boneless beef shank
- 2 slices ginger
- 4 cups water (plus more for pre-boiling the beef)
- 10g rock sugar (or about 2 teaspoons granulated sugar)
- 1 small cassia cinnamon stick
- 1 dried bay leaf
- 1 star anise pod
- 1 small piece dried tangerine peel
- 3 whole cloves
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon white or black peppercorns
- 3 cloves garlic (smashed)
- 2 scallions (cut into large pieces)
- 3 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
For the rest of the recipe:
- 6 scallion pancakes (store-bought or homemade)
- Neutral oil (for cooking)
- 1 medium cucumber (julienned)
- 3 scallions (chopped)
- 3 tablespoons cilantro (chopped)
- 2–3 tablespoons hoisin sauce
Instructions
- Slice the beef shank into 4 to 5-inch pieces. Place in a medium pot along with the ginger slices, and cover with water. Bring to a boil, and boil for 30 seconds. Drain, rinse the beef, and clean the pot. Discard the ginger slices.
- Add the beef back to the clean pot, and add the rock sugar, cinnamon stick, bay leaf, star anise, dried tangerine peel, cloves, Sichuan peppercorns, white or black peppercorns, garlic, scallions, Shaoxing wine, light soy sauce, and dark soy sauce.
- Cover with 4 cups of water. If the beef isn’t fully submerged, add a bit more water. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 hour, or until the beef is fork-tender but still firm. Remove the beef from the pot, let it cool at room temperature, then refrigerate until completely cooled (at least 2 hours or overnight).
- Cook the scallion pancake in oil until crisp on both sides (follow package or recipe instructions). While cooking, thinly slice the beef and prepare the cucumber, scallions, and cilantro.
- Spread hoisin sauce on each pancake. Add scallion, cilantro, a layer of beef, and then cucumber. Roll the pancake tightly and slice the roll in half. Repeat with remaining pancakes and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 686Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 120mgSodium: 2831mgCarbohydrates: 67gFiber: 5gSugar: 22gProtein: 59g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use another cut of beef?
Yes! While beef shank is traditional, I’ve used brisket or even chuck roast in a pinch. The key is that long, flavorful braise.
Do I have to use hoisin sauce?
Hoisin really is classic for this, but I’ve also done a mix of hoisin and chili crisp for a bit of heat. You can play with it to your taste.
What if I can’t find scallion pancakes?
You can try making your own if you’re up for it. Otherwise, even a thin flour tortilla toasted with a little oil can work in a pinch—not authentic, but still delicious.
Can these be made vegetarian?
Absolutely. I’ve done them with braised mushrooms and firm tofu, using the same hoisin-cucumber-scallion combo. It’s really flexible.
These Taiwanese Beef Rolls aren’t just a recipe to me—they’re the kind of dish that makes you linger at the table, chatting and laughing with the people you love. I hope you’ll give them a try and make them part of your own mealtime traditions.
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