Scallion Pancake Teriyaki Beef Rolls

Forget boring wraps-these scallion pancake teriyaki beef rolls pack crispy, saucy, spicy goodness into every single bite. Perfect for an appetizer, main course, or a quick bite.

Watch how to make this

Ingredients

• Chili crisp: Provides the primary heat for the sesame chili sauce. It typically contains chili flakes, garlic, onions, and aromatic spices that add a Sichuan-style kick. If you can't find chili crisp, use chili oil instead.
• Sesame paste: Mellows the heat from the chili crisp and adds a nutty flavor to the sauce.
• Thinly sliced ribeye: Ribeye's marbling provides richness that stands up to the bold teriyaki sauce. The thin slicing ensures it cooks rapidly and absorbs the sauce well without becoming tough.
• Cornstarch: Serves two functions - first, it coats the beef to help it brown better and stay tender during cooking. Second, mixed with water as a slurry, it thickens the teriyaki sauce so it coats the beef and doesn't run off the pancakes.
• Scallion pancakes: Their flaky, layered texture and mild onion flavor complement the filling without competing. They're sturdy enough to wrap but tender enough to bite through easily.
• Pickled cucumbers: Provide freshness and prevent the roll from being too heavy or one-dimensional.

Substitutions and variations

• Vegetarian: Try this dish with crumbled tofu or tempeh for a vegetarian option.
• Gluten-free: Use gluten-free scallion pancakes or another crispy gluten-free pancake. You can also make this recipe with tortillas, although the results will differ.
• Toppings: You can add additional toppings such as fried garlic, pickled onions, or thinly sliced jalapenos.

Recipe

Print Recipe

5 from 2 votes

Scallion Pancake Teriyaki Beef Rolls

Total Time30 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: Chinese, Japanese

Keyword: beef, pancakes

Servings: 3

Author: Christine Ma

Ingredients

Sesame chili sauce

• ¼ cup chili crisp
• 2 tablespoons sesame paste
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce

Scallion pancake teriyaki beef rolls

• 1 pound thinly sliced ribeye
• 1 tablespoon plus 2 teaspoons cornstarch divided
• ½ teaspoon black pepper
• 2 tablespoons water
• 2 tablespoons oil divided
• 2 garlic cloves minced
• 1 teaspoon minced ginger
• ¼ cup soy sauce
• 3 tablespoons granulated sugar
• 2 tablespoons sake
• 3 scallion pancakes
• ½ cup pickled sliced cucumber
• ¼ cup chopped scallions
• ¼ cup cilantro

Instructions

• Make sesame chili sauce. In a medium bowl, whisk together chili crisp, sesame paste, rice vinegar, and soy sauce until well combined. Set aside.
• Prepare teriyaki beef. Toss beef with 1 tablespoon cornstarch, and pepper until well combined. Combine remaining 2 teaspoons cornstarch with 2 tablespoons water in a small bowl.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add beef and cook until browned. Remove beef.
• Add another tablespoon of oil to the pan followed by the ginger and garlic. Saute for 30 seconds or until aromatic. Add soy sauce, sugar, sake, and cornstarch water slurry. Bring to a simmer, reduce heat to low and cook until sauce is thickened, about 1-2 minutes. Add beef, tossing to coat. Remove from heat and keep warm.
• Cook scallion pancakes according to directions on package.
• Assemble pancakes. Spread beef on the bottom third of each of the pancakes and top with pickled sliced cucumber, scallions, and cilantro. Roll the pancake to create a wrap and slice in half. Serve with sesame chili sauce.

Notes

The beef filling and sesame chili sauce can be prepared the day before.

If you can't find chili crisp, substitute with chili oil.

Step-by-step instructions

Step 1: Cook beef filling

I love taking traditional Taiwanese dishes and making them my own. So far, I've explored Taiwanese breakfast burgers, sesame chili udon noodles, Taiwanese minced meat, and now beef rolls. Ready to get started?

The key to amazing beef in these rolls starts with getting a good sear. I toss the thinly sliced ribeye with cornstarch and black pepper first-the cornstarch is your secret weapon here because it helps the beef develop this gorgeous golden-brown crust while keeping the inside incredibly tender.

When you heat that oil in your pan over medium-high heat, you want it nice and hot before the beef goes in. Don't overcrowd the pan; let each piece get some space so it can actually sear instead of steam.

Once the beef is beautifully browned, pull it out and set it aside. This whole step should only take a few minutes since the meat is sliced so thin.

Add a bit more oil, then toss in your minced garlic and ginger. Pour in the soy sauce, sugar, sake, and that cornstarch slurry you mixed up earlier. The sauce will bubble up and start thickening almost immediately.

Once it's glossy and coats the back of a spoon, toss the beef back in to get every piece coated in that beautiful glaze.

Step 2: Prepare toppings

While the beef is cooking, make sure your pickled cucumbers are ready to go-their tangy crunch is essential for balancing all these rich flavors.

Have your scallions and cilantro chopped and waiting too, because once you start assembling, you'll want to move quickly.

Now the scallion pancake teriyaki beef rolls are already full of flavor, but if you want to add another dimension, make the sesame chili sauce. This sauce almost transforms the rolls into a completely different dish, in the best way possible.

To make the sauce, whisk together chili crisp with sesame paste, soy sauce, and rice vinegar. I used tahini for the sesame paste, but you can use Chinese sesame paste found in your local Asian market.

Step 3: Cook pancakes

Now it's time to move on to the pancakes. The frozen pancakes can differ according to the brand, but there are two tricks to successfully cooking them: medium heat and patience.

Typically, you cook the pancakes straight from frozen, so you need medium heat to make sure the center heats up. If the heat is too high, you can end up with burned outsides with cold centers.

Let them cook for about 2-3 minutes on the first side until you see golden-brown spots and the edges start to puff up. If the center starts to puff up, gently press down with a spatula to allow it to brown.

Flip them gently and give the other side the same treatment. They should be crispy on the outside but still tender and flaky on the inside.

Step 4: Assemble wraps

Now that all the components are ready, it's time to assemble the wraps. This is the fun part, and honestly, there's no wrong way to do it as long as you don't overstuff.

Lay your warm scallion pancake flat and spread the teriyaki beef across the bottom third-think of it like making a burrito. Top with those tangy pickled cucumbers, fresh scallions, and cilantro.

The key is to roll it tightly but not so tightly that everything squirts out the sides. Start from the filled end and roll away from yourself. Once you've got a nice, tight roll, slice it in half with a sharp knife to show off all those beautiful layers inside.

Serve immediately with that sesame chili sauce on the side-trust me, people are going to want to drizzle it on everything.

To say that I fell in love with these scallion pancake teriyaki beef rolls would be an understatement. The combination of flaky, buttery scallion pancakes wrapped around savory beef creates this perfect handheld dish that's somehow both comforting and exciting at the same time. I think Taiwan would be proud.

Make-ahead and storage tips

• Make-ahead:
  You can prepare the sesame chili sauce up to 3 days in advance. You can also cook the beef ahead of time, but I recommend cooking the scallion pancakes right before serving.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the rolls in the air fryer or oven at 350 degrees F until warm.

Frequently asked questions

More Asian beef recipes

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