Description
Taiwanese Beef Rolls are a delicious and savory dish made with marinated flank steak, sautéed scallions, and fresh cucumber, all wrapped in a tortilla or scallion pancake.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup scallions, cut into 4-inch pieces
- 1 large cucumber, julienned
- 1 tablespoon sesame oil
- 8 large flour tortillas or scallion pancakes
- Salt and pepper to taste
Instructions
- In a bowl, combine the sliced flank steak, soy sauce, rice wine, cornstarch, and a pinch of salt and pepper. Mix well and let marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook for about 3-4 minutes until browned and cooked through. Remove from heat and set aside.
- In the same skillet, briefly sauté the scallions for about 1-2 minutes until they are slightly wilted. Remove from heat.
- To assemble, lay a tortilla or scallion pancake flat on a clean surface. Place a portion of the cooked beef, sautéed scallions, and julienned cucumber in the center. Drizzle with sesame oil.
- Roll the tortilla tightly around the filling, folding in the sides as you go to secure the filling inside. Repeat with the remaining tortillas and filling.
- Slice each roll into bite-sized pieces and serve warm or at room temperature.
Notes
- For a spicier version, add sliced jalapeños or a drizzle of sriracha inside the rolls.
- Substitute the beef with thinly sliced chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg