Spiced Beef Pancakes Recipe
 A dish that could be deliciously eaten on
its own when having visitors to the home. For those who do not like
beef, the ingredient could be replaced with chicken.
Ingredients: (Serves 4)
50 g/2 oz plain flour
Pinch of salt
½ teaspoon Chinese five spice powder
1 large egg yolk
150 ml/¼ pint milk
2 teaspoons sunflower oil
Slices of scallion, to garnish
For the beef filling:
1 tablespoon sesame oil
4 scallions, sliced
1 cm/½ inch piece fresh root ginger, peeled
and grated
1 garlic clove, peeled and crushed
300 g/11 oz sirloin steak, trimmed and cut
into strips
1 red chili, deseeded and finely chopped
1 teaspoon sherry vinegar
1 teaspoon soft dark brown sugar
1 tablespoon dark soy sauce
Method:
Sift the flour, salt and Chinese five spice
powder into a bowl and make a well in the center. Add the egg yolk and a
little of the milk. Gradually beat in, drawing in the flour to make a
smooth batter. Whisk in the rest of the milk. Heat 1 teaspoon of the
sunflower oil in a small heavy-based frying pan. Pour in just enough
batter to thinly coat the base of the pan. Cook over a medium heat for 1
minute, or until the underside of the pancake is golden brown.
Turn or toss the pancake and cook for 1
minute, or until the other side of the pancake is golden brown. Make 7
more pancakes with the remaining batter. Stack them on a warmed plate as
you make them, with greaseproof paper between each pancake. Cover with
tinfoil and keep warm in a low oven.
Make the filling. Heat a wok or large frying
pan, add the sesame oil and when hot, add the scallion, ginger and
garlic and stir-fry for 1 minute. Add the beef strips, stir-fry for 3-4
minutes, then stir in the chili, vinegar, sugar and soy sauce. Cook for
1 minute, then remove from the heat. Spoon one-eighth of the filling
over one half of each pancake. Fold the pancakes in half, then fold in
half again. Garnish with a few slices of scallions and serve
immediately.
Happy Cooking,
Carol |
