Serves 2
Homemade scallion pancakes envelop hoisin-marinated steak strips in this Chinese restaurant-inspired recipe that’s perfect for a weekend project! You’ll roll the dough out several times to ensure flaky layers, then pan-fry until speckled with tasty charred spots. Serve your roll-ups with a refreshing cucumber salad for a delicious, unique meal.
In a large bowl, combine two packets plus 2 TBSP flour, 1⁄2 cup hot water, and 3⁄4 tsp salt. (For 4 servings, use four packets plus 4 TBSP flour, 1 cup hot water, and 11⁄2 tsp salt.) (You’ll use more flour later.) Using a wooden spoon, stir until combined. Let dough cool slightly.
Once cool enough to handle, knead dough in bowl by firmly pressing down and away, then folding dough over itself. Repeat, rotating 90 degrees after each fold, until dough is firm and can be rolled into a ball, 30-60 seconds.
Tightly cover bowl with plastic wrap; set aside to rest for 30 minutes.
Meanwhile, wash and dry produce.
Trim and thinly slice cucumber into rounds. Roughly chop cilantro (including stems). Trim and thinly slice scallions.
In a small bowl, combine cucumber, cilantro, 1 TBSP vinegar, 1 tsp water, 1⁄4 tsp sugar, and a pinch of salt and pepper (2 TBSP vinegar, 2 tsp water, and 1⁄2 tsp sugar for 4 servings). Set aside.
Pat steak* dry with paper towels. Thinly slice against the grain into 1⁄2-inch strips. In a medium bowl, combine steak, hoisin, half the soy sauce, 1 tsp sugar, and a pinch of pepper (all the soy sauce and 2 tsp sugar for 4). Stir to coat; set aside.
In a second small bowl, combine 3 TBSP oil, 11⁄2 TBSP flour, and 1⁄2 tsp salt (6 TBSP oil, 3 TBSP flour, and 1 tsp salt for 4 servings). Set aside.
Once dough has rested 30 minutes, divide into two balls (four balls for 4).
On a lightly floured surface, using a rolling pin, roll out each ball into an 8-inch-wide round. Brush tops of each round with 1⁄2 TBSP flour mixture.
Roll each round up like a jelly roll, then coil the roll, tucking the ends underneath the dough and gently pressing to flatten the tops.
On a lightly floured surface, using a rolling pin, roll out each piece of coiled dough into 8-inch-wide rounds. Brush the top of each round with 1⁄2 TBSP flour mixture. Divide scallions between tops of dough in a single layer and gently press into dough.
Roll up each round like a jelly roll, then coil the roll, tucking the ends underneath the dough and gently pressing to flatten the tops. TIP: It’s OK if some scallions fall out!
On a lightly floured surface, using a rolling pin, roll out each dough coil into a 1⁄4-inch- thick round. TIP: They don’t need to be perfectly round!
Heat 1 TBSP oil in a medium, preferably nonstick, pan over medium heat. (TIP: Let the oil heat up for 60-90 seconds.) Carefully add one scallion pancake to pan. Cook until browned and crisp on the bottom, 2-3 minutes.
Carefully flip and cook until browned and crisp on the bottom, 2-3 minutes more. Transfer to a paper-towel-lined plate.
Repeat with remaining pancake, adding 1 TBSP oil to pan between batches. Cover pancakes with a kitchen towel until ready to serve.
Add remaining vinegar to bowl with marinated steak; stir to coat.
Return pan used for scallion pancakes to medium heat. Carefully add steak and marinade to pan in a single layer. TIP: Be careful—it may splatter a bit!
Cook, undisturbed, until steak begins to brown, 30 seconds. Stir once, then cook until steak is cooked to desired doneness, 60-90 seconds more, stirring occasionally.
Place scallion pancakes on a clean work surface. Evenly divide steak and any remaining sauce from pan between bottom two-thirds of each pancake.
Roll up pancakes, starting with filled sides, to create roll-ups (they’ll be open at the ends). Slice crosswise at an angle.
Divide roll-ups between plates and serve with cucumber salad on the side. TIP: Like things spicy? Serve with your favorite hot sauce!
Beef is fully cooked when internal temperature reaches 145°.
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