Taiwanese Beef Stuffed Scallion Pancake is a delicious combination of crispy, flaky, and chewy scallion pancakes filled with tender, melt-in-your-mouth slow-cooked beef. Paired with fresh crunchy cucumber and a sweet and savory sauce, this dish offers a perfect balance of textures and flavors that will satisfy your cravings for a comforting yet fresh Taiwanese street food experience.

Full Recipe:

Ingredients

Beef:

• 3 lb beef chuck, halved lengthwise

• 1 large onion, quartered

• 5 garlic cloves, bruised

• 1″ ginger, sliced

• 4 green onions, cut into 3″ lengths

• 2 large carrots, roughly sliced thick

• 1 large daikon, roughly sliced thick

• ½ cup soy sauce

• ½ cup soy paste (liquid, sweeter than soy sauce)

• ¼ cup tomato paste

• 1 tbsp thick caramel sauce or kecap manis (for color)

• 2 tbsp sugar

• ¼ tsp five spice powder

• 6 cups water

• Salt and white pepper, to taste

Herb Bag:

• 1 star anise

• 1 cinnamon stick

• 2 bay leaves

• 2 dry chilies

• 2 tsp fennel seeds

• 1 tsp black peppercorns

• 1 tsp cumin seeds

• 1 tsp coriander seeds

Sauce:

• 3 tbsp hoisin sauce

• 3 tbsp oyster sauce

• 1½ tbsp soy sauce

• 1½ tbsp honey

• ¾ tbsp rice vinegar

• 1 tbsp water

Other:

• 2 hothouse cucumbers, thinly sliced or shredded lettuce

• Scallion pancakes (store-bought or homemade)

Directions

1. Cook beef: Place beef in a large stockpot. Add onion, garlic, ginger, green onions, carrots, daikon, soy sauce, soy paste, tomato paste, caramel sauce, sugar, five spice, water, salt, and white pepper. Add herb bag. Bring to a boil over high heat, then simmer covered on low for 45 minutes. Season broth with salt and white pepper (make it slightly salty).

2. Continue simmering on low for 2 more hours until beef is very tender. Remove beef from liquid and let cool. For easier slicing, refrigerate overnight. Slice thinly or shred. Reheat by dipping in hot broth or broiling briefly, brushing with broth to prevent drying.

3. Prepare sauce: Mix hoisin, oyster sauce, soy sauce, honey, rice vinegar, and water until combined.

4. Assemble: Brush scallion pancakes with some sauce, top with sliced cucumber, then beef. Brush another layer of sauce over beef. Roll pancakes tightly. Cut rolls in half and serve immediately.

Estimated Nutritional Value (per serving)

• Calories: 350–450 kcal

• Protein: 25–30 g

• Fat: 15–20 g

• Carbohydrates: 25–30 g

• Fiber: 3–5 g

• Sugar: 5–7 g

• Sodium: 700–900 mg

Slow-Cooked Beef: The Heart of the Dish

The standout component of this recipe is the beef, slow-cooked to tender perfection. Using beef chuck, a cut known for its rich marbling and connective tissue, ensures the meat becomes exceptionally soft and flavorful after several hours of simmering. The cooking process involves layering aromatic ingredients like onion, garlic, ginger, and green onions, along with hearty vegetables such as carrots and daikon radish, which add depth and subtle sweetness to the broth.

The inclusion of soy sauce, soy paste, tomato paste, caramel sauce or kecap manis, and sugar creates a complex umami base with layers of savory sweetness and a hint of caramelization that deepens the flavor profile. Five spice powder introduces the distinctive aroma of Chinese cooking with its blend of cinnamon, star anise, cloves, fennel, and Sichuan peppercorns. An herb bag containing star anise, cinnamon stick, bay leaves, dry chilies, fennel seeds, black peppercorns, cumin seeds, and coriander seeds infuses the broth with fragrant warmth and spice, making the beef incredibly aromatic and flavorful.

After the initial high-heat boil, the beef simmers gently for several hours, allowing flavors to meld and the meat fibers to break down into tender shreds or slices that almost dissolve in the mouth. Refrigerating the beef overnight before slicing enhances the texture, making it easier to handle and slice thinly, which is essential for the final assembly.

Scallion Pancakes: Crispy, Flaky, and Chewy

Scallion pancakes serve as the perfect vehicle for the sumptuous beef filling. Known for their crispy exterior and chewy layers, these pancakes bring a textural contrast to the tender meat. Whether homemade or store-bought, scallion pancakes are traditionally made by rolling dough with chopped scallions and frying until golden and flaky. Their savory onion flavor complements the beef and sauce beautifully.

The pancakes are pliable yet sturdy enough to hold the beef and cucumber filling when rolled, making them an ideal handheld food item. Brushing the pancakes with sauce before assembling adds moisture and an additional layer of flavor that enhances every bite.

Refreshing Crunch and Sweet-Savory Sauce

The addition of thinly sliced cucumber or shredded lettuce provides a refreshing crunch that cuts through the richness of the beef and the buttery pancakes. This fresh element balances the dish by adding a cool, crisp texture and a slight vegetal brightness that enlivens the palate.

The sauce is a luscious blend of hoisin, oyster sauce, soy sauce, honey, rice vinegar, and water, creating a sweet, savory, and slightly tangy glaze that ties all the ingredients together. Hoisin and oyster sauces bring a rich umami depth, while honey adds gentle sweetness, and rice vinegar introduces a mild acidity that brightens the flavors. Brushing the sauce onto the pancake and beef ensures every bite is flavorful and cohesive.

Assembly and Serving

Assembly is simple yet impactful: the scallion pancake is brushed with sauce, layered with cucumber and beef, then rolled tightly to encapsulate all the components. Slicing the rolls in half exposes the vibrant fillings and makes the dish easier to enjoy. The result is a harmonious bite that combines the crispy pancake, tender beef, crunchy cucumber, and flavorful sauce in every mouthful.

This dish is perfect for casual dining or entertaining, offering a taste of authentic Taiwanese street food that’s approachable for home cooks. It works well as a main dish for lunch or dinner and can be paired with simple sides like steamed rice or light salads.

Nutritional Highlights

Taiwanese Beef Stuffed Scallion Pancake delivers a balanced nutritional profile. It’s rich in protein from the beef, providing 25–30 grams per serving, which supports muscle maintenance and satiety. The fat content, primarily from the beef and cooking fats, contributes to a satisfying mouthfeel and energy density, though it is moderate enough to fit into a balanced diet.

Carbohydrates come mainly from the scallion pancake and vegetables, offering energy and dietary fiber. The fiber content aids digestion and adds bulk to the meal. Sodium is somewhat elevated due to the soy-based sauces and seasonings, so adjusting salt levels can help tailor it to dietary needs. The natural sugars from honey and vegetables add a subtle sweetness without overwhelming the savory profile.

Conclusion

Taiwanese Beef Stuffed Scallion Pancake is a remarkable dish that brings together a delightful contrast of textures and complex flavors. The slow-cooked, tender beef infused with aromatic spices and savory sauces complements the crispy, flaky scallion pancakes, while the fresh cucumber adds a refreshing crunch. The sweet and savory glaze ties all elements together, creating a balanced, comforting meal that satisfies cravings for rich yet fresh street food.

This recipe offers an accessible way for home cooks to experience authentic Taiwanese flavors, showcasing the art of slow cooking and the beauty of simple ingredients transformed into something extraordinary. Featuring this dish on your website will provide your readers with a unique and flavorful culinary adventure that is both comforting and exciting—a perfect addition to any food lover’s repertoire.