Best 2 Beef Roll Rou Jian Bing Recipes
Beef roll rou jia bing, also known as Chinese hamburger, is a delightful street food originating from Shandong province in China. This savory dish consists of a crispy flatbread stuffed with tender braised beef and other flavorful fillings, creating a tantalizing combination of textures and tastes.
Our collection of recipes offers a variety of options to satisfy every palate. From the classic beef roll rou jia bing with its traditional fillings of hoisin sauce, cucumber, and scallions, to unique variations like the spicy Szechuan beef roll and the vegetarian mushroom rou jia bing, there's a recipe for everyone to enjoy.
Each recipe provides step-by-step instructions and detailed ingredient lists, ensuring a successful culinary journey for home cooks of all skill levels. Whether you're a seasoned pro or a beginner in the kitchen, you'll find everything you need to create these delicious beef roll rou jia bing at home.
So, get ready to embark on a culinary adventure and discover the irresistible flavors of beef roll rou jia bing. Gather your ingredients, prepare your taste buds, and let's begin!"
BEEF ROLL
This recipe was inspired by the beef roll from Pine and Crane in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Time 3h40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside.
- Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours.
- Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth.
- For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it!
- Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes.
- Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps.
- To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy!
BEEF ROLLS WITH VEGGIES AND RICE
LOVE the paper thin sirloin I get at Walmart, can use it in so many different ways. This is my latest creation.
Provided by Lynn Socko
Categories Rice Sides
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Cook long grain and wild rice according to package directions. Let cool. I use beef stock instead of water to cook the rice in.
- 2. While rice is cooking, place onions, celery, and carrots in skillet with small amount of olive oil, sauted till tender, add in mushrooms and more o.o. if needed, cook for about 5 min. or until mushrooms are tender. Add COOKED rice to veggies, mix in well. Or cook with rice using this recipe https://www.justapinch.com/recipes/side/rice-side/long-grain-and-wild-rice-with-veggies.html
- 3. Season both sides of meat, place rice in center, roll steak up and secure with toothpicks on ends and in center.
- 4. Fry in a small amount of olive oil turning steak on all four sides, cook for about 5ish min. per side. You may need to hold rolls up to brown each end.
- 5. To make gravy/sauce, add a little more olive oil same pan steak rolls were cooked in. (About 1/4c)put 1/4 c flour in pan, mix well and cook for a couple of minutes, now add 2 c. of beef stock stirring constantly and scraping yummies off of bottom of pan till gravy is thickened.
Tips:
- To make the perfect beef rolls, choose flank steak or skirt steak that is thinly sliced and against the grain. This will ensure that the meat is tender and easy to chew.
- Marinate the beef rolls in a flavorful mixture of soy sauce, rice wine, oyster sauce, and sesame oil for at least 30 minutes. This will help tenderize the meat and infuse it with flavor.
- When cooking the beef rolls, sear them over high heat until browned on all sides. This will create a flavorful crust and help lock in the juices.
- Reduce the heat to medium and continue cooking the beef rolls until they are cooked through but still slightly pink in the center. Overcooking will make the meat tough.
- Serve the beef rolls immediately with your favorite dipping sauce. Some popular options include hoisin sauce, plum sauce, or sweet and sour sauce.
Conclusion:
Beef roll rou jian bing is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give beef roll rou jian bing a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
