Seared lemongrass marinated beef, crisp cucumbers, shredded carrots, and jalapenos all folded up burrito-style in a pillowy soft green onion pancake.

Green onion pancakes are some of my favorite things to make. They are a lightly leavened buttery flatbread dough that has fresh green onions throughout They consist of a four-ingredients that comes together in about 7 minutes.

TIPS & TRICKS FOR THE BEST LEMONGRASS AND CUCUMBER SCALLION PANCAKE SANDWICHES

marinade the beef: the lemongrass is light and airy flavor. So to get it into the beef is with more contact. so that means mince the meat ahead of time. so that more area comes into contact with the marinade. making it able to permeate more of the meat,

do the dough ahead: this simple recipe can easily turn overwhelming if you try to rush. the key is to relax and do everything in parts. this Bahn mi is meant to be eaten cool or at room temperature. it even turns out great wrapped up the next day from the fridge. so do the wraps ahead of time then make them the next day. they can be done ahead of cooking the meat in the same pan

brush the pan: for the sake of not deep frying. i brush the pan. to keep the bread dough texture light and fluffed. i brush the skillet with cooking oil so that it doesn’t stick but doesn’t fry the dough:

warm water: warm helps activate the gluten and helps with the chew in the final product. so make sure the water isn’t ice cold. too hot just makes it too hot to handle. let the dough rest once kneaded/

self-rising flour: self-rising flour has a little leavener in it. so it allows for a second puff after it has heat applied to it. i use self-rising flour because it gives my bread a little more hold when i wrap them around the sandwiches.

don’t move them around the pan: when you roll the pancakes out the final time make sure when you grab and place them in the pan you avoiding moving them around till you see a light crust around the edges. since the dough needs to be super thin and has the green onions in it you run the risk of tearing the dough.

SIMILAR INGREDIENTS TO:

1. ASIAN BEEF WITH CABBAGE SLAW
2. MU SHU PORK W/ GREEN ONION MANDARIN PANCAKES
3. HOISIN AND LEMONGRASS STEAK TACOS

ENJOY THIS RECIPE WITH:

1. SOBA NOODLE SALAD W/ GINGER CHILI SAUCE
2. HOISIN AND BEER MARINATED PORK CHOPS
3. CRAB AND SHRIMP LINGUINE W/ RED CHILI GARLIC BUTTER

Recipe

Marissa Bolden

Lemongrass Beef and Cucumber Scallion Pancakes

Seared lemongrass marinated beef, crisp cucumbers, shredded carrots, and jalapenos all folded up burrito-style in a pillowy soft green onion pancake.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 lb minced beef carne picada
• 10 cloves garlic finely minced
• 1 tbsp fresh ginger minced
• 1 4-inch stalk fresh lemongrass
• 1/3 cup soy sauce
• 4 tbsp hoisin sauce
• 2 tbsp Sriracha sauce
• 1 tsp freshly ground black pepper
• 1/2 tsp salt
• 1 tbsp fresh cilantro finely chopped
• 2 tbsp rice wine vinegar
• Green Onion Pancakes
• 2 cups self-rising flour
• 1 cup warm water
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp black pepper
• 3/4 cup green onions thinly sliced
• Extras
• Canola oil for frying
• 1 cucumber thinly sliced
• 1 jalapeño thinly sliced
• 2 tbsp fresh cilantro sprigs
• 1/2 cup carrots shredded
• Hoisin sauce for serving
• Soy sauce for serving
• Sambal oelek or chili sauce for serving

Method

 

1. Prepare the marinade: In a bowl, whisk together the soy sauce, hoisin sauce, Sriracha, rice wine vinegar, minced garlic, ginger, black pepper, salt, cilantro, and lemongrass.(Lightly crush the lemongrass stalk with the back of a knife to release its aroma.)
2. Combine the minced beef with the marinade, tossing to ensure the meat is evenly coated.
3. Cover and marinate in the refrigerator for at least 2 hours, or overnight for optimal flavor.
4. Make the dough: Whisk the self-rising flour and salt together in a large mixing bowl. Add the warm water, green onions and olive oil, stirring with a rubber spatula until a soft dough forms. Knead on a lightly floured surface for about 5 minutes until smooth.
5. Cover the dough and let it rest for 1 hour. Afterwards, divide the dough into 6 to 8 equal portioned balls.
6. Cook the pancakes: Heat a cast-iron skillet over medium-high heat and brush lightly with canola oil. Roll out each dough ball into a thin circle then cook in the skillet for about 1 minute per side until golden brown. Repeat for all portions.
7. Bring the marinated beef to room temperature shortly before cooking.
8. Discard the lemongrass stalk from the beef mixture. Heat a splash of oil in the skillet over medium-high heat.
9. Sear the ground beef for 10–12 minutes until cooked through, excess liquid reduces, and the edges become crispy. More time may be needed depending on pan size.
10. Assemble the sandwiches: Layer each pancake with shredded carrots, fresh cilantro, green onions, seared beef, and jalapeño slices. Finish with a drizzle of soy sauce and sweet hoisin sauce.