Grilled Five-Spice Steak Jianbing
Jianbing is one of China’s most loved street snacks! The crepe-like pancake is typically made from mung bean flour and packed full of delicious savoury fillings as well as a crispy wonton wrapper. To celebrate this current foodie craze, I have teamed up with Australian Beef to bring you a version of this delicacy that combines five-spice grilled steak, fresh veg, and fragrant hoisin with a crisp egg pancake - recipe below.
Preparation time: 10 minutes
Cooking time: 25 minutes
4 eggs, beaten
2 spring onions, finely chopped
4 tablespoons hoisin
1⁄2 cucumber, de-seeded and julienned 2 spring onions, julienned
1 small carrot, peeled and julienned
1/3 cup millet flour (or fine cornmeal) 1/3 cup white flour
1 teaspoon corn starch
1⁄2 teaspoon salt
3⁄4 cup water
1 teaspoon five-spice powder
1 teaspoon light brown sugar
3⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper 450g flank steak
1 tablespoon vegetable oil
Place all jianbing batter ingredients into a small bowl and whisk until smooth. Set aside.
For the steak, combine five-spice powder, brown sugar, salt, and ground black pepper in a small bowl. Rub spice mixture over both sides of the flank steak.
Heat a large pan over medium-high heat. Add vegetable oil and swirl to coat. Add steak to the pan and cook for 4 minutes on each side or until desired doneness. Remove steak from the pan and let stand covered for 5 to 10 minutes. Cut steak across the grain into thin slices.
Heat a large non-stick pan over medium-high heat and brush with vegetable oil. When the oil begins to shimmer, pour in 1⁄4 of the jianbing batter. Working quickly, swirl the pan to spread the batter as thinly as possible and cook for 1 – 2 minutes. Pour 1⁄4 of the beaten egg mix over the crepe, spread quickly and evenly with a spatula, sprinkle with a little spring onion, and cook 1 – 2 minutes until egg is set.
Flip the crepe and spread the top side with 1 tablespoon of hoisin. Place a few slices of steak in the centre along with cucumber, spring onion and carrot. Fold in half twice and serve immediately. Repeat with remaining ingredients. Makes 4 jianbing.