Taiwanese Beef Stuffed Scallion Pancake Recipe
If you’re searching for the ultimate savory street food experience, look no further than this Taiwanese Beef Stuffed Scallion Pancake. Picture thinly sliced, marinated beef packed inside a golden, crisp scallion pancake, layered with fresh, crunchy veggies and a little kick of chili. This dish captures the excitement of a bustling Taiwanese night market but is surprisingly simple to recreate at home. Whether you’re making it for a quick lunch, a fun dinner, or a crowd-pleasing party snack, these stuffed pancakes are about to become your new obsession.
Ingredients You’ll Need
The beautiful thing about making Taiwanese Beef Stuffed Scallion Pancake is how each ingredient, though straightforward, brings its own magic to the party. Each element plays a role in building layers of flavor and texture—from juicy marinated beef to aromatic scallions and that irresistibly crisp pancake shell.
- Flank steak, 1 pound, thinly sliced: This lean cut soaks up the marinade beautifully and cooks up tender and flavorful.
- Soy sauce, 2 tablespoons: Gives the beef its salty, umami depth and classic Asian character.
- Oyster sauce, 1 tablespoon: Adds savory richness and a hint of sweetness that rounds out the filling.
- Hoisin sauce, 1 tablespoon: Brings in a sweet and tangy flavor that balances the boldness of the other sauces.
- Sesame oil, 1 teaspoon: Infuses the beef with toasty, nutty notes that are utterly addictive.
- Sugar, 1 teaspoon: Just enough to mellow out the saltiness and enhance the beef’s natural taste.
- Garlic, 2 cloves, minced: Gives the marinade its punch and savory depth.
- Fresh ginger, 1 teaspoon, grated: Brightens the whole filling with spicy, fresh aroma.
- Black pepper, 1/4 teaspoon: Adds a gentle heat and peppery bite.
- Frozen scallion pancakes, 4 (store-bought or homemade): These flaky, savory pancakes are the magic shell for your filling—crisp on the outside, soft on the inside.
- Green onions, 1/2 cup, thinly sliced: Burst of freshness and color in every bite, not to mention a bonus hit of scallion flavor.
- Shredded lettuce or cabbage, 1/2 cup: Provides crunch and a touch of coolness to balance the rich beef.
- Chopped cilantro, 1/4 cup (optional): If you’re a fan, this herb brings brightness and a pop of color.
- Chili crisp or sriracha, for serving: A drizzle of heat and texture sends these pancakes over the top.
How to Make Taiwanese Beef Stuffed Scallion Pancake
Step 1: Make the Marinade and Marinate the Beef
Start this recipe by whipping up a boldly flavored marinade that’s incredibly easy to throw together. In a medium bowl, combine your soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, minced garlic, grated ginger, and black pepper. Then, add your thinly sliced flank steak—tossing to coat every strip with that glossy mixture. Let this marinate for at least 20 minutes (or even longer, if time allows). The beef will soak up all those complex, mouthwatering flavors, setting the stage for deliciousness in every bite of your Taiwanese Beef Stuffed Scallion Pancake.
Step 2: Cook the Marinated Beef
With your beef marinated and ready, it’s time to sear! Heat a skillet over medium-high heat, swirling in just a touch of oil if needed. Cook the beef in batches to avoid crowding—about 2 to 3 minutes per side is perfect. You want the slices to get nicely browned and fully cooked through but still tender. Once done, transfer the cooked beef to a plate and set aside. The aroma alone will have everyone in the kitchen peeking over your shoulder.
Step 3: Crisp Up the Scallion Pancakes
While the beef is resting, grab your frozen scallion pancakes. Using another skillet (or just a quick wipe of the previous one), cook the pancakes according to their package instructions, typically until both sides are golden and deliciously crispy, usually around 2–3 minutes per side. If you’re using homemade pancakes, cook them the same way until you hit that irresistible flakiness.
Step 4: Assemble the Pancakes
Now for the fun part—assembly! Carefully slice each cooked scallion pancake open like a pita pocket, or simply fold them in half if they’re not thick enough to stuff. Generously pile in your cooked beef, sprinkle on a handful of thinly sliced green onions, add a bit of shredded lettuce or cabbage for crunch, and a touch of chopped cilantro if you love the flavor. Finish with a drizzle of chili crisp or sriracha for just the right amount of zing. Each Taiwanese Beef Stuffed Scallion Pancake is a celebration of texture and taste in every bite.
How to Serve Taiwanese Beef Stuffed Scallion Pancake
Garnishes
The right garnishes take your Taiwanese Beef Stuffed Scallion Pancake from tasty to totally irresistible! Add an extra sprinkle of sliced green onions and chopped cilantro for a burst of fresh flavor and color. If you love heat, a little extra chili crisp or a few thinly sliced chilies on top make things pop visually and on your palate. Don’t forget a crack of black pepper or a few toasted sesame seeds for a finishing flourish.
Side Dishes
To round out your meal, pair your Taiwanese Beef Stuffed Scallion Pancake with some classic Asian sides. Think a quick cucumber salad, a bowl of hot and sour soup, or maybe a pile of pickled vegetables—each works to balance the boldness of the stuffed pancake. A simple miso soup or a side of sautéed Asian greens like bok choy or gai lan is also a wonderful, light complement.
Creative Ways to Present
Get playful with your plating! Slice each Taiwanese Beef Stuffed Scallion Pancake into wedges and arrange them on a platter with tiny bowls of dipping sauces, perfect for sharing at parties. Or, make mini versions for fun appetizers. For a casual street-food-style vibe, wrap each pancake in parchment or serve them in a basket—everyone loves grabbing food with their hands. The vivid colors and tantalizing aromas will have mouths watering before the first bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (and that’s a big “if”), store Taiwanese Beef Stuffed Scallion Pancake components separately. Keep the cooked beef and any sliced veggies in airtight containers in the fridge, and store leftover pancakes wrapped in foil or plastic. Assemble fresh for the best texture and flavor, and plan to enjoy within 2 days for optimal taste.
Freezing
The cooked beef filling freezes beautifully! Just let it cool completely, portion into freezer-safe bags or containers, and pop it in the freezer for up to two months. Scallion pancakes themselves can also be frozen, either uncooked or cooked and cooled. Stack with parchment between them and store in a zip-top bag. When ready, you’re just minutes away from another Taiwanese Beef Stuffed Scallion Pancake feast.
Reheating
To reheat, gently warm the beef in a skillet or microwave until just heated through. Pancakes are best revived in a hot skillet for a couple minutes per side—this maintains their signature crispness. Avoid microwaving pancakes if you can, as they tend to lose their crisp bite. Once everything is hot, assemble and dig in!
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak brings tenderness and flavor, thinly sliced ribeye or sirloin work beautifully in this Taiwanese Beef Stuffed Scallion Pancake. Just be sure to slice the beef thinly across the grain for the most tender bite.
Are store-bought scallion pancakes as good as homemade?
Good news: high-quality frozen scallion pancakes are delicious and save tons of time. Homemade will always be flakier and extra fresh, of course, but don’t let lack of time hold you back—store-bought ones do the trick and mean you can enjoy Taiwanese Beef Stuffed Scallion Pancake on a whim!
Can I make this recipe vegetarian?
Definitely! Swap out the beef for sautéed mushrooms or tofu, using the same marinade for maximum flavor. You’ll still have those bold, satisfying layers that make Taiwanese Beef Stuffed Scallion Pancake so addictive.
How do I keep the pancake crispy after filling?
Timing is everything. Assemble just before serving, and if needed, crisp the pancake briefly in a hot skillet first. Avoid overfilling with juicy ingredients, and always serve your Taiwanese Beef Stuffed Scallion Pancake hot and fresh for that signature crunch.
What sauce goes best with this pancake?
Chili crisp is the classic partner for Taiwanese Beef Stuffed Scallion Pancake, adding both heat and texture. Sriracha, a bit of sweet soy, or even a simple mix of soy sauce and black vinegar make tasty dips. You can customize to your heat and sweetness preferences.
Final Thoughts
There’s something undeniably special about biting into a warm Taiwanese Beef Stuffed Scallion Pancake—the crispness, the savory beef, those fresh herbs and crunchy veggies. It’s approachable, fun, and impossible to resist. I hope this recipe finds its way into your regular rotation and brings you a little taste of Taiwan, right in your own kitchen. Enjoy every bite!
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Taiwanese Beef Stuffed Scallion Pancake Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Taiwanese Beef Stuffed Scallion Pancakes are a delicious and savory street food favorite. Tender marinated beef is wrapped in crispy scallion pancakes along with fresh greens and a spicy kick, creating a flavorful and satisfying meal.
Ingredients
Marinated Beef:
- 1 pound flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
Other Ingredients:
- 4 frozen scallion pancakes (store-bought or homemade)
- 1/2 cup thinly sliced green onions
- 1/2 cup shredded lettuce or cabbage
- 1/4 cup chopped cilantro (optional)
- Chili crisp or sriracha, for serving
Instructions
- Marinate the Beef: Combine soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, garlic, ginger, and black pepper in a bowl. Toss in sliced flank steak and marinate for at least 20 minutes.
- Cook the Beef: Heat a skillet over medium-high heat and cook marinated beef in batches until browned and cooked through, about 2–3 minutes per side. Set aside.
- Cook the Pancakes: In a separate skillet, cook scallion pancakes per package instructions until golden and crispy.
- Assemble: Slice each pancake open or fold in half. Fill with cooked beef, green onions, lettuce or cabbage, and cilantro. Drizzle with chili crisp or sriracha.
- Serve: Enjoy warm and fresh.
Notes
- Best enjoyed fresh and hot.
- Can use ribeye or thinly sliced sirloin instead of flank steak.
- For a vegetarian option, use sautéed mushrooms or tofu.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 stuffed pancake
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
