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
Scale
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
