Scallion Pancake Teriyaki Beef Rolls
Servings 3
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.
