Meet your new weeknight obsession: the Taiwanese Beef Stuffed Scallion Pancake. Imagine the flakiest, crisp-edged scallion pancake hugging juicy, savory beef seasoned with bold Taiwanese flavors—every bite is a combination of irresistible textures and mouthwatering aromas. Whether you use store-bought or homemade pancakes, this street food-inspired treat is quick to make, incredibly satisfying, and sure to impress anyone who tries it. It’s one of those dishes that feels extra special, yet is secretly oh-so-simple to pull off in your own kitchen!
Ingredients You’ll Need
Everything you need for Taiwanese Beef Stuffed Scallion Pancake is familiar, but each item matters. Every ingredient is here for a reason, layering in flavor and creating the signature contrast of crispy edges, tender beef, and fragrant scallions that make this dish a top-tier comfort food.
- Ground beef (1 lb, preferably 80/20): The rich flavor and juiciness of 80/20 beef ensures a tender filling that stays moist.
- Soy sauce (1 tablespoon): Lends an umami punch and that unmistakable savory depth.
- Oyster sauce (1 tablespoon): Adds sweet-salty richness and a hint of thick, glossy texture to the mix.
- Hoisin sauce (1 tablespoon): Offers a touch of sweetness and aromatic complexity that rounds out the filling.
- Sesame oil (2 teaspoons): Just a drizzle brings toasty warmth and a fragrant finish.
- Garlic (2 cloves, minced): Fresh garlic gives the beef a robust, invigorating kick.
- Ginger (1 teaspoon, grated): Brightens the filling and cuts through the richness with subtle heat.
- White pepper (1/2 teaspoon): Just enough for gentle warmth and a touch of earthiness.
- Scallions (3, finely chopped): The star aromatic! Scallions bring color, crunch, and that classic pancake flavor.
- Scallion pancakes (4 large, store-bought or homemade): The vessel for this dish, providing crispy, flaky layers.
- Vegetable oil (1 tablespoon): Essential for achieving a golden, crispy crust on each pancake.
- Optional chili sauce or hoisin for serving: Set these out as dippable accompaniments for extra zing or depth.
How to Make Taiwanese Beef Stuffed Scallion Pancake
Step 1: Mix the Beef Filling
Start by bringing together all your filling ingredients in a medium mixing bowl: ground beef, soy sauce, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, white pepper, and finely chopped scallions. Stir gently—just until everything is blended—so the beef stays tender. Over-mixing can make the texture tough, so light hands are key here. This step lays the foundation for flavor in every bite of your Taiwanese Beef Stuffed Scallion Pancake.
Step 2: Shape the Patties
Divide the seasoned beef mixture into four equal portions and shape each one into a thin, wide patty that matches the size of your scallion pancakes. Thin patties cook quickly and ensure the meat gets perfectly juicy inside while the pancake crisps up outside. This step might feel a bit like craft time, but matching the pancake and patty shape makes assembly a breeze!
Step 3: Warm and Layer the Pancakes
Heat a non-stick skillet over medium heat and brush or drizzle in a touch of vegetable oil. Lay down one scallion pancake and let it warm for about a minute—this softens the pancake slightly, making it easier to create that signature stuffed effect. Once warmed, arrange a beef patty on top and then cover immediately with a second scallion pancake. A gentle press around the edges helps everything stick together.
Step 4: Sear and Cook
Let the stuffed pancake cook on one side for about 3 to 4 minutes, pressing gently with a spatula to encourage a crispy, even crust and thorough cooking. Carefully flip, (a large spatula works wonders here!), then let the other side get golden and the beef cook through—another 3 to 4 minutes. The aroma at this point is incredible! Repeat with the remaining pancakes and beef patties.
Step 5: Rest and Slice
Once each Taiwanese Beef Stuffed Scallion Pancake is cooked, give it a minute or two on a cooling rack or cutting board to let the juices settle. This makes for cleaner slicing and keeps the filling inside where it belongs. Quarter the stuffed pancake for easy serving—just like they do on the streets of Taipei.
How to Serve Taiwanese Beef Stuffed Scallion Pancake
Garnishes
A little garnish goes a long way! Serve your Taiwanese Beef Stuffed Scallion Pancake with sliced scallions, a sprinkle of toasted sesame seeds, or a few sprigs of fresh cilantro for pops of color and freshness. Don’t forget a side of chili sauce or extra hoisin; these dips bring the whole experience together and let your guests customize each bite.
Side Dishes
Round out your meal with simple, bright sides that complement the hearty, savory pancake. Lightly pickled cucumbers, a crisp Asian slaw, or a fresh tomato salad all add a lovely contrast. Hot or chilled jasmine tea is a classic pairing, and a miso soup or lightly sautéed greens make for a more substantial spread.
Creative Ways to Present
Why not have fun with your Taiwanese Beef Stuffed Scallion Pancake? Slice them into smaller wedges for a shareable appetizer platter, or serve them street-food style, wrapped in parchment and perfect for grabbing on the go. For brunch, add a fried egg on top and a drizzle of chili oil—suddenly, you’ve got a fusion breakfast that everyone will remember!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Taiwanese Beef Stuffed Scallion Pancake, wrap slices tightly in foil or an airtight container after they’ve cooled completely. They’ll stay delicious up to 3 days in the refrigerator, staying surprisingly crisp after a good reheat.
Freezing
Want to stock your freezer for instant future comfort food? Arrange leftover pancake quarters on a baking sheet, freeze until solid, then transfer to a freezer bag or airtight container. They keep well for about a month—just be sure to separate with parchment to prevent sticking.
Reheating
To recapture the fresh-off-the-pan crunch, reheat your Taiwanese Beef Stuffed Scallion Pancake in a skillet over medium heat for a few minutes per side. The oven or toaster oven also works beautifully—spread pieces out on a baking sheet at 350°F until crisp and hot. The microwave is handy in a pinch, but the pancake won’t be quite as crisp as when pan-fried.
FAQs
Can I use homemade scallion pancakes instead of store-bought?
Absolutely! Homemade scallion pancakes result in an extra crispy, flaky texture and let you control the thickness. If you have the time, making them from scratch takes this Taiwanese Beef Stuffed Scallion Pancake to the next level.
What’s the best beef to use for the filling?
Choose 80/20 ground beef for the best balance of flavor and juiciness. Leaner beef works too, but the filling may be a little less tender. You can even try swapping in finely chopped leftover steak for a slightly different (but equally delicious) vibe.
Are there any vegetarian substitutions?
Definitely! Try using a plant-based ground meat substitute and swap the oyster/hoisin with vegetarian versions. Add a dash of mushroom or extra soy sauce for savory depth, and you’ve got a stellar vegetarian Taiwanese Beef Stuffed Scallion Pancake.
Can I make this dish gluten-free?
Yes—just look for gluten-free hoisin, soy sauce, and oyster sauce, and use gluten-free scallion pancakes (homemade or store-bought) for a version everyone can enjoy.
How do I keep the pancakes crispy?
The best tip: don’t overcrowd the pan, use medium heat, and let each side get a proper sear. Pressing gently with a spatula as they cook helps with even browning. Serve immediately and watch them disappear while incredibly crispy!
Final Thoughts
Trust me, once you taste your homemade Taiwanese Beef Stuffed Scallion Pancake, you’ll understand why it has a cult following. It’s bold, comforting, and full of personality—a true homemade street food adventure. Gather your ingredients, invite some hungry friends, and prepare for rave reviews!
Print
Taiwanese Beef Stuffed Scallion Pancake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Taiwanese
- Diet: Non-Vegetarian
Description
These Taiwanese Beef Stuffed Scallion Pancakes are a delicious fusion of flavors, with savory beef and aromatic scallions enveloped in crispy pancakes. Perfect for a satisfying meal or as a unique appetizer.
Ingredients
For the beef filling:
- 1 lb ground beef (preferably 80/20)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1/2 teaspoon white pepper
- 3 scallions (finely chopped)
For assembling:
- 4 large scallion pancakes (store-bought or homemade)
- 1 tablespoon vegetable oil (for cooking)
- Optional: chili sauce or hoisin for serving
Instructions
- Prepare the beef filling: In a medium bowl, combine the ground beef, soy sauce, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, white pepper, and chopped scallions. Mix until fully incorporated.
- Shape the patties: Divide the beef mixture into 4 portions and shape each into a thin patty matching the pancake size.
- Cook the pancakes: Heat a skillet, warm a scallion pancake, place a beef patty on top, then another pancake. Cook until golden and crispy, flipping once.
- Serve: Let cool slightly, slice into quarters, and serve hot with chili sauce or hoisin.
Notes
- You can make your own scallion pancakes for a flakier texture or use store-bought for convenience.
- For extra crispiness, press the pancake while cooking.
- Thinly sliced leftover steak can be used instead of ground beef.
Nutrition
- Serving Size: 1 stuffed pancake
- Calories: 520
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 75 mg
