Scallion Pancake Beef Wrap
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Recipe Intro From Fationatefoodbelly
This delicious scallion pancake steak wrap combines savory grilled flank steak with fresh lettuce, a flavorful sriracha aioli, and a hint of Sichuan seasoning. It's a quick and satisfying meal that's perfect for lunch or dinner.
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Recipe Card
ingredients
- 1 scallion pancake
- 1 pound flank steak
- 2 lettuce leaves
- 2 tablespoons sriracha aioli
- 1 teaspoon Sichuan seasoning powder
- 1 tablespoon sriracha
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 sprig rosemary
- 1 sprig thyme
- 2 large eggs
- 2 tablespoons chopped scallions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons cooking oil
Method
Step 1
Season the flank steak with salt and pepper. Let it sit for 10 minutes to absorb the flavors.
Step 2
In a bowl, beat the eggs with the chopped scallions, chopped cilantro, and a pinch of salt.
Step 3
Preheat a grill pan over medium-high heat. Grill the seasoned flank steak with the minced garlic, rosemary, and thyme until it reaches your desired doneness, a minimum of 145ºF for medium rare as measured by a meat thermometer. Let the steak rest for a few minutes, then slice it thinly. Marinate the slices with the sriracha aioli.
Step 4
In a separate pan, heat the cooking oil over medium heat. Cook the scallion pancake until golden and crispy on both sides, about 2-3 minutes per side.
Step 5
Lower the heat and pour the beaten egg mixture onto the pancake, spreading it evenly. Cook until the egg is fully set, about 2 minutes.
Step 6
Flip the pancake carefully to ensure the egg cooks thoroughly on both sides.
Step 7
To assemble the wrap, place the lettuce leaves on the pancake, followed by the slices of grilled steak. Drizzle with sriracha sauce.
Step 8
Sprinkle the Sichuan seasoning powder over the wrap for an extra kick, if desired.
Step 9
Roll up the wrap tightly, slice in half, and enjoy!