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.)

Combine the minced beef with the marinade, tossing to ensure the meat is evenly coated.

Cover and marinate in the refrigerator for at least 2 hours, or overnight for optimal flavor.

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.

Cover the dough and let it rest for 1 hour. Afterwards, divide the dough into 6 to 8 equal portioned balls.

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.

Bring the marinated beef to room temperature shortly before cooking.

Discard the lemongrass stalk from the beef mixture. Heat a splash of oil in the skillet over medium-high heat.

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.

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.