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Niu Rou Juan Bing
Beijing Beef Rolls
Authentic Beijing street food, these Niu Rou Juan Bing feature tender, braised beef and crisp vegetables wrapped in thin, savory scallion pancakes. A delightful and satisfying wrap.
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- 500 g Beef shin (or beef chuck roast)(Choose a cut with good marbling for tenderness.)
- 8 Scallion pancakes(Store-bought or homemade. Thin, pliable ones are ideal.)
- 1 medium Cucumber(Julienned into thin strips.)
- 4 stalks Scallions (green onions)(White and light green parts only, julienned.)
- 60 ml Hoisin sauce(For spreading inside the wraps.)
- 3 whole pods Star anise
- 80 ml Soy sauce(Use low-sodium if preferred.)
- 500 ml Water(For braising the beef.)
- 2 cm piece Ginger(Sliced, for braising.)
- 3 cloves Garlic(Peeled and smashed, for braising.)
- 15 ml Shaoxing wine (optional)(Adds depth to the braising liquid.)
ðšâð³ äœãæ¹
- 1
Prepare the braised beef: In a heavy-bottomed pot or Dutch oven, combine the beef shin, soy sauce, star anise, sliced ginger, smashed garlic, and Shaoxing wine (if using). Add enough water to just cover the beef (about 500ml). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours, or until the beef is fork-tender and easily shreds. Skim off any scum that rises to the surface during the first 30 minutes of simmering.
â±ïž 2 hours 30 minutes - 2
Shred the beef: Once tender, carefully remove the beef from the braising liquid. Let it cool slightly, then use two forks to shred the meat into bite-sized pieces. You can strain and reserve some of the braising liquid to moisten the shredded beef if desired.
â±ïž 15 minutes - 3
Prepare the vegetables: While the beef is cooling, wash and julienne the cucumber and the white and light green parts of the scallions into thin, uniform strips. Aim for pieces that are easy to wrap.
â±ïž 10 minutes - 4
Warm the scallion pancakes: Heat a dry non-stick skillet or a lightly oiled skillet over medium heat. Cook each scallion pancake for 1-2 minutes per side, until lightly golden and pliable. Avoid making them crispy, as they need to be flexible for rolling.
â±ïž 5-10 minutes - 5
Assemble the rolls: Lay a warm scallion pancake flat. Spread a thin, even layer of hoisin sauce over the surface, leaving a small border. Arrange a generous portion of shredded beef down the center of the pancake. Top the beef with a pile of julienned cucumber and scallions. Fold the bottom edge of the pancake up over the filling, then fold in the sides, and finally roll tightly from the bottom up to create a wrap. Repeat with the remaining pancakes and filling.
â±ïž 15 minutes - 6
Serve immediately: Niu Rou Juan Bing are best enjoyed fresh while the pancakes are still warm and pliable, and the fillings are at their optimal texture.
â±ïž Immediate
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- âFor the most tender beef, ensure it is cooked until it can be easily shredded with a fork.
- âUsing thin, pliable scallion pancakes is key to successful rolling. If they are too thick or crispy, they may crack.
- âAdjust the amount of hoisin sauce to your preference. A little goes a long way.
- âFor an extra layer of flavor, you can add a tablespoon or two of the reserved braising liquid to the shredded beef before assembling the wraps.
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- Substitute beef shin with lamb shank or duck for a different flavor profile.
- Add pickled mustard greens or fermented tofu for a more complex, umami-rich filling.
- Include a drizzle of chili oil or a sprinkle of cilantro for added spice and freshness.