Scallion Beef Roll: A Delicious and Easy Recipe

Scallion Beef Roll: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine perfectly seared, thinly sliced beef, embracing tender, fragrant scallions, all nestled within a delicate, crispy pancake. This isn’t just a dish; it’s an experience.

The Scallion Beef Roll, also known as “Cong You Niu Rou Juan” (?????), boasts a rich history rooted in Northern Chinese cuisine. It’s a dish often associated with street food vendors and bustling night markets, offering a quick, satisfying, and incredibly flavorful bite. Think of it as a delicious, savory wrap that’s been perfected over generations.

What makes the Scallion Beef Roll so irresistible? It’s the harmonious blend of textures and flavors. The slight chewiness of the pancake, the savory richness of the beef, and the fresh, vibrant bite of the scallions create a symphony in your mouth. It’s also incredibly convenient – a perfect grab-and-go meal or a delightful appetizer to share with friends and family. Plus, who can resist the allure of perfectly cooked beef and crispy, golden-brown pancakes? I know I can’t!

In this recipe, I’ll guide you through each step, ensuring you can recreate this authentic and mouthwatering Scallion Beef Roll in your own kitchen. Get ready to impress your loved ones with this culinary masterpiece!

this Recipe

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup warm water (105-115°F)
• 2 tablespoons vegetable oil, plus more for greasing
• For the Filling:
• 1 pound flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 2 tablespoons vegetable oil
• 4 cups thinly sliced scallions (about 2 large bunches)
• 2 tablespoons sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• For the Sauce (Optional):
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon chili garlic sauce (optional)

Making the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Add Water and Oil: Gradually add the warm water to the flour mixture, mixing with a wooden spoon or your hands until a shaggy dough forms. Then, add the 2 tablespoons of vegetable oil and continue mixing until the dough comes together.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. The dough should be soft and pliable. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
4. Rest the Dough: Form the dough into a ball, lightly grease the bowl with vegetable oil, and place the dough back in the bowl. Cover with plastic wrap or a damp towel and let it rest for at least 30 minutes, or up to 2 hours. This resting period allows the gluten to relax, making the dough easier to roll out. The longer it rests, the better the texture will be.

Preparing the Beef Filling:

1. Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with soy sauce, Shaoxing wine (or dry sherry), cornstarch, sugar, and white pepper. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes, or up to 30 minutes, in the refrigerator. The marinade tenderizes the beef and adds flavor.
2. Prepare the Scallions: While the beef is marinating, wash and thoroughly dry the scallions. Thinly slice them and set aside. Make sure they are dry, as excess moisture can make the rolls soggy.

Cooking the Beef:

1. Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the beef.
2. Cook the Beef: Add the marinated beef to the hot skillet and cook, stirring frequently, until it is browned and cooked through. This should take about 3-5 minutes. Be careful not to overcrowd the skillet, as this will lower the temperature and cause the beef to steam instead of brown. If necessary, cook the beef in batches.
3. Add Aromatics: Add the grated ginger and minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Combine with Scallions and Sesame Oil: Remove the skillet from the heat and stir in the sliced scallions and sesame oil. Mix well to combine. The heat from the beef will slightly wilt the scallions.

Assembling the Scallion Beef Rolls:

1. Divide the Dough: After the dough has rested, divide it into 4 equal portions.
2. Roll Out the Dough: On a lightly floured surface, roll out one portion of the dough into a thin rectangle, about 12×16 inches. The thinner you roll the dough, the flakier the rolls will be.
3. Spread the Filling: Spread one-fourth of the beef and scallion mixture evenly over the rolled-out dough, leaving a small border around the edges.
4. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal it.
5. Coil the Log: Gently coil the log into a spiral, tucking the end underneath. This creates the layers in the roll.
6. Flatten the Coil: Using a rolling pin, gently flatten the coil into a circle, about 6-8 inches in diameter. Be careful not to press too hard, as you don’t want to squeeze out the filling.
7. Repeat: Repeat steps 2-6 with the remaining dough portions and filling.

Cooking the Scallion Beef Rolls:

1. Heat the Skillet: Heat a lightly oiled skillet or griddle over medium heat.
2. Cook the Rolls: Place one or two rolls in the hot skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to prevent the rolls from burning. Press down gently on the rolls with a spatula while cooking to ensure even browning.
3. Keep Warm: As the rolls are cooked, transfer them to a wire rack to cool slightly. This will help them stay crispy.
4. Slice and Serve: Slice the scallion beef rolls into wedges and serve warm.

Making the Dipping Sauce (Optional):

1. Combine Ingredients: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and chili garlic sauce (if using).
2. Serve: Serve the dipping sauce alongside the scallion beef rolls.

Tips for Success:

• Thinly Sliced Beef: The key to tender beef in this recipe is to slice it very thinly against the grain. This will ensure that it cooks quickly and remains tender.
• Resting the Dough: Don’t skip the resting period for the dough. This allows the gluten to relax, making it easier to roll out and resulting in a more tender and flaky roll.
• Don’t Overcrowd the Skillet: When cooking the beef, avoid overcrowding the skillet. This will lower the temperature and cause the beef to steam instead of brown. Cook the beef in batches if necessary.
• Adjust the Heat: When cooking the rolls, adjust the heat as needed to prevent them from burning. You want them to be golden brown and cooked through, but not charred.
• Get Creative with Fillings: While this recipe calls for scallion and beef, feel free to experiment with other fillings. You could try adding different vegetables, such as mushrooms or bell peppers, or using a different protein, such as pork or chicken.

Variations:

• Vegetarian Option: For a vegetarian version, replace the beef with tofu or mushrooms. Marinate the tofu or mushrooms in the same marinade as the beef.
• Spicy Option: Add more chili garlic sauce to the dipping sauce or a pinch of red pepper flakes to the beef filling for a spicier kick.
• Sesame Seeds: Sprinkle sesame seeds on top of the rolls before cooking for added flavor and texture.

Storage:

• Leftovers: Leftover scallion beef rolls can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the rolls in a skillet over medium heat or in the oven at 350°F until warmed through. You can also microwave them, but they may not be as crispy.
• Freezing: You can freeze the cooked rolls for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them in the refrigerator overnight before reheating.

Conclusion:

This Scallion Beef Roll recipe isn’t just another dish; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it. The tender, savory beef, perfectly complemented by the vibrant freshness of the scallions, all wrapped in that delightfully crispy, flaky pastry – it’s a symphony of textures and tastes that will leave you craving more. It’s the kind of dish that impresses without being overly complicated, making it perfect for a weeknight dinner or a special occasion appetizer.

But why is this particular Scallion Beef Roll recipe a must-try? It’s all about the balance. We’ve meticulously tested and tweaked the ingredient ratios to ensure that every bite is a harmonious blend of savory, sweet, and slightly spicy. The marinade for the beef is key, infusing it with deep umami notes that elevate the entire dish. And the pastry? We’ve provided clear, easy-to-follow instructions to achieve that perfect golden-brown crispiness that’s so satisfying.

Beyond the core recipe, the possibilities are endless! Feel free to experiment with different variations to suit your taste. For a spicier kick, add a pinch of red pepper flakes to the beef marinade or serve with a side of chili oil. If you’re looking for a vegetarian option, try substituting the beef with thinly sliced mushrooms or tofu, marinated in a similar savory sauce. You could even add a layer of cheese, like provolone or mozzarella, for an extra gooey and decadent treat.

Serving suggestions? These Scallion Beef Rolls are fantastic on their own as an appetizer or snack. But they also pair beautifully with a simple side salad or a bowl of hot and sour soup for a complete meal. For a more elegant presentation, slice the rolls into bite-sized pieces and arrange them artfully on a platter with a dipping sauce, such as soy sauce, sweet chili sauce, or a homemade ginger-scallion sauce.

Ready to Roll?

I’m genuinely excited for you to try this recipe. I know you’ll love the combination of flavors and textures as much as I do. It’s a dish that’s guaranteed to impress your family and friends, and it’s surprisingly easy to make, even for beginner cooks.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

Don’t Be Shy, Share Your Creations!

Once you’ve made your own batch of these delicious Scallion Beef Rolls, I’d love to hear about your experience! Did you make any variations? What dipping sauce did you choose? What did your family and friends think? Share your photos and stories in the comments below. I’m always eager to see your creations and learn from your experiences. Your feedback helps me improve the recipe and inspire other home cooks to try it out. Happy cooking, and enjoy every delicious bite of your homemade Scallion Beef Roll! I am confident that this will become a staple in your recipe book.