chinese

Northern Beef and Scallion Pancake Wraps

This stir-fried dish pairs scallion pancakes, prepared with beef sirloin, thinly sliced, scallions, cut into 2 inch lengths and cucumber, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

67 g Protein

28 g Carbohydrates

34 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

182g scallion pancakes, prepared 64 kcal
258g beef sirloin, thinly sliced 361 kcal
91g scallions, cut into 2 inch lengths 32 kcal
152g cucumber, julienned 23 kcal
15g vegetable oil 133 kcal
33g hoisin sauce 30 kcal
9g rice vinegar 2 kcal
9g soy sauce 6 kcal

Cooking instructions

scallion pancakesscallions
Warm the scallion pancakes in a dry skillet until crisp and hot, 2-3 minutes; keep warm.
hoisin saucerice vinegar
Mix hoisin sauce and rice vinegar in a small bowl.
beef sirloinvegetable oil
Heat oil in a skillet over high heat. Sear beef 2 minutes without moving, then stir-fry 1 minute more.
scallionscucumber
Add scallions and cucumber and toss 30 seconds just to heat the scallions slightly.
scallion pancakesbeef sirloinhoisin saucerice vinegar
Spread hoisin-vinegar sauce on pancakes, pile on beef mixture, roll tightly, and slice to eat.