Directions

To Make

1. Begin by cleaning the beef. Place beef cutlets in a stock pot and fill with enough water to cover. Add in sliced ginger and bring to a boil. Let it simmer for 5 mins and remove the beef from the pot. Wash the beef under running water.
2. Place cleaned beef into a cast iron pot. Toss in the rest of the ingredients for the braised beef and fill with 4 cups of water or enough to cover all the beef. Heat and bring to a boil then switch to low heat and simmer for 1½ hours or until the beef is tender but not breaking apart.
3. While waiting for the beef to cook, prepare the scallion pancakes. Brush the jiao zi wrapper with some oil, sprinkle with some salt, then spread some chopped spring onions on top. Prepare 3 more pancakes then stack them up on top of one another, spring onion side up. Cover the top layer pancake with a plain jiao zi wrapper.
4. Use your palm and press down to slightly flatten the stack. Then, with a rolling pin, roll over the stack using a little force to further flatten and stretch into a big pancake of around 15cm.
5. Heat up a frying pan with a little oil and toast the scallion pancake until it starts to brown and is crispy on both sides (about 5 mins).
6. Once toasted, set the pancake aside and cover it with a kitchen cloth to keep it moist. You can make these ahead of time and store them in the refrigerator. Re-toast on the frying pan prior to using.
7. When your beef is ready, remove and drain from all liquid. Store in a container and chill for 2 hours or overnight. Once chilled. slice the beef thinly before assembling.
8. To assemble, re-toast scallion pancake if required, then spread hoisin sauce over the pancake. Place a few slices of beef, some julienned cucumber, spring onions, and cilantro on top.
9. Roll them into a tube and cut them into halves diagonally. Serve!