Monday, October 1, 2012

Easy Oriental Beef Pancakes Recipe

This dish is similar to an Italian cannelloni because it uses filled pancakes in a sauce. It is an
unusual and tasty way to cook minced beef. Most supermarkets sell the oriental pancakes and
hoisin sauce used in this recipe. Four pancakes per person is a reasonable portion as they are only
small, but it is up to you how many you use. Any meat left over from the filling is added to the
sauce. Don’t be tempted to add any extra salt, though, as the soy and hoisin are very salty indeed.

Oriental Beef Pancakes

For the pancakes
1 small onion,
chopped finely
A tablespoon sunflower oil
A teaspoon sesame oil –
optional, but it
adds flavour
3 garlic cloves,
chopped finely
700g minced beef, or
an equal mixture of
beef and pork mince
2 tablespoons hoisin
sauce, mixed into
4 tablespoons water
1 tablespoon soy sauce
16 oriental pancakes
For the sauce
1 red pepper, chopped
Sunflower oil, for frying
6 medium open-cup
mushrooms, sliced
2 garlic cloves, chopped
2 tablespoons
tomato purée
125ml dry white wine
2 tablespoons hoisin
sauce, mixed with
4 tablespoons water
A dash of soy sauce

To make the pancakes
1. Fry the onion in the oil. Add the sesame oil also if you are using it.
2. Add the garlic and minced meat and fry until the meat is brown.
3. Stir in the sauces and cook gently for 15 minutes.
4. Place a tablespoon of the meat mixture into the centre of each pancake
and roll up. Place in an ovenproof dish, packed tightly together.

To make the sauce
1. Fry the pepper in a little oil and add the mushrooms, garlic
and tomato purée. When the juices start to run from the mushrooms,
add the wine.
2. Stir in any leftover meat from the filling and add the other sauces.
3. Cook for 5 minutes, then pour over the pancakes.
4. Place in the oven for about 20 minutes at 150˚C/gas mark 2 to
heat through.

Serving suggestion
Serve with either egg-fried rice or noodles dressed with a little soy sauce.

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