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Lemongrass Beef and Cucumber Scallion Pancakes


Beef Marinade

  • 1 lb Carne Picada Beef minced
  • 10 Garlic Cloves minced
  • 1 Tb Fresh Ginger minced
  • 1/3 c Soy sauce
  • 4 Tb Hosin sauce
  • 2 Tb Sriracha
  • Black Pepper
  • Salt
  • 1 Tb Cilantro minced
  • 2 Tb Rice wine vinegar

Green Onion Pancakes

  • 2 c Self-rising flour
  • 1 c Warn water
  • 1 tsp Salt
  • 1 Tb Olive oil
  • 1 tsp Black Pepper
  • 3/4 c Green onions sliced thinly


  • Canola Oil
  • 1 Cucumber sliced
  • 1 Jalapeno sliced
  • 2 Tb Cilantro
  • 1/2 c Carrots shredded
  • Hosin
  • Soy sauce
  • Sambal Chili Sauce


  • To make the marinade start off by combing all ingredients listed and seasoning lightly with salt and pepper.
  • Let the marinade sit for 2 hours or to overnight.
  • Make the dough ahead of time. Combine the flour and salt in bowl. Using a rubber spatula add in water and oil. Once formed Knead for about five minutes until a smooth ball is formed.
  • Let the dough rest for an hour. Then seperate into 6-8 equal sized balls.
  • Sear the meat and allow it to cool. Prep your veggies in this time
  • Heat a pan over medium-high heat. Brush the surface with canola oil. Thinly roll out a green onion pancake and place it in the pan so that the entire surface is touching. Flip once the edges start to turn brown so for about 1 minute. Repeat the process till all the pancakes are done.
  • Build the sandwiches by placing a layer of carrots, cilantro, green onions, meat, and some jalapeno for some spice. Top it off with a shake of soy sauce and some sweet hoisin sauce.