Taiwanese Beef Stuffed Scallion Pancake Recipe
A delicious recipe for Taiwanese Beef Stuffed Scallion Pancakes, a savory Asian snack that combines tender beef filling with a crispy pancake exterior. Perfect for a flavorful snack or light meal.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 pancakes 1x
- Category: Snack
- Method: Pan-Frying
- Cuisine: Taiwanese
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the beef filling:
- 1/2 lb thinly sliced beef (ribeye or sirloin), cut into small strips
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
For the pancake:
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1/2 teaspoon salt
- 1/4 cup chopped scallions
- Oil for pan-frying
Instructions
- Prepare the beef filling: Combine beef strips with soy sauce, oyster sauce, sesame oil, sugar, cornstarch, garlic, and ginger. Marinate for 15–20 minutes.
- Make the pancake dough: Mix flour and salt, then gradually add hot water to form a dough. Knead until smooth and let rest for 30 minutes.
- Fill and cook the pancakes: Roll out dough, add scallions and beef, roll up, flatten, and fry in oil until golden brown. Repeat with remaining dough.
- Serve: Enjoy hot with a dipping sauce of soy sauce, rice vinegar, and chili oil.
Notes
- Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.
- You can freeze uncooked filled pancakes between parchment and cook from frozen.
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 35 mg
