BEEF PANCAKE ROLL RECIPES

Steps:

• Place flour and salt in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Sprinkle each with 1 tablespoon green onion. Roll up jelly-roll style; holding 1 end of the rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large cast-iron or other heavy skillet, heat 1 tablespoon canola oil. Cook pancakes, 1 at a time, over medium-high heat until golden brown, 2-3 minutes on each side, adding more oil as needed; keep warm. , In the same skillet, heat sesame oil over medium-high heat. Add onion, garlic and ginger; cook and stir until tender, 5-6 minutes. Add the remaining ingredients; cook until heated through, 3-4 minutes longer. Spoon about 1/4 cup beef mixture down center of each pancake. If desired, sprinkle with sliced green onions. Roll up tightly and serve.

Steps:

• To make the beef: In a small bowl, whisk together soy sauce, brown sugar, garlic, Shaoxing wine or sherry, ginger, 5-spice powder, sesame oil, and white pepper. Place beef in a large Ziploc bag, pour in marinade, and toss to distribute. Place bag in refrigerator and marinate for 1 to 4 hours.
• To make the scallion pancakes: Place flour in the workbowl of a food processor fitted with a steel blade. With the processor running, drizzle in water and process for 15 seconds. If dough does not come together, add additional water, 1 tablespoon at a time, until a solid ball forms. Transfer dough to a lightly floured work surface and knead until smooth, about 1 minute. Cover dough with a damp kitchen towel or plastic wrap and let rest at room temperature for 30 minutes.
• Divide dough into 4 equal pieces and roll each into a smooth ball. Working one ball at a time, roll out into a circle roughly 8-inches in diameter on a lightly floured surface. Paint a layer of sesame oil over surface of dough using a pastry brush, sprinkle with salt, then roll closed like a jelly roll. Starting at one end, twist the roll up into a spiral and tuck end of dough underneath. Re-roll dough into an 8-inch circle, brush again with sesame oil, and sprinkle lightly with sliced scallions. Repeat process of rolling closed like a jelly roll and twisting into a spiral. Roll dough out into a 8-inch disk. Repeat with remaining dough.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place dough on grill and cook until crisp and lightly charred, about 1 minute. Flip dough over and continue to cook until second side slightly crisps and chars, about 1 minute more. Transfer to a plate and cover with kitchen towel.
• Transfer steak to grill and cook until browned and lightly charred all over, 1 to 2 minutes per side. Transfer to cutting board or plate.
• To assemble the rolls: Remove one pancake from plate and top with 1/4 of the beef, cucumber slices, scallions, and a hoisin sauce. Roll closed. Repeat with remaining pancakes. Serve immediately.