Ingredients

Scale

For the Beef Filling:

450g (1 lb) beef shank or brisket, thinly sliced

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon five-spice powder

1 teaspoon sugar

2 cloves garlic, minced

1 teaspoon grated ginger

½ teaspoon black pepper

1 teaspoon cornstarch

1 tablespoon vegetable oil

For the Scallion Pancakes:

2 cups all-purpose flour

¾ cup hot water

½ teaspoon salt

2 tablespoons vegetable oil

½ cup chopped scallions

For Assembly:

2 tablespoons hoisin sauce

1 small cucumber, julienned

2 scallions, sliced into thin strips

Fresh cilantro leaves

Instructions

Prepare the Beef Filling

In a bowl, mix soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, five-spice powder, sugar, garlic, ginger, black pepper, and cornstarch.

Heat 1 tablespoon oil in a pan over medium heat. Add the beef and cook for 3–4 minutes until browned and caramelized. Set aside.

Make the Scallion Pancakes

In a bowl, mix flour and salt. Gradually add hot water while stirring until a dough forms. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes.

Divide dough into 4 portions. Roll each into a thin circle, brush with oil, and sprinkle with scallions. Roll into a log, then coil into a spiral and flatten again.

Heat a pan with oil over medium heat. Cook each pancake for 2–3 minutes per side until golden brown.

Assemble the Rolls

Spread a thin layer of hoisin sauce on each scallion pancake. Add cooked beef, cucumber, scallions, and cilantro.

Roll tightly like a wrap, slice in half, and serve warm.