Grilled Five-Spice Steak Jianbing

Grilled Five-Spice Steak Jianbing

The Spice Bing: Grilled Five-Spice Steak Jianbing

A beefy take on hoisin pancakes that packs a punch and crunch.

Serves: 4
Preparation: 10 minutes
Cooking: 25 minutes

Five-spice steak
450g flank steak
1 tsp five-spice powder
1 ts. light brown sugar
1 tbsp vegetable oil

Vegetable oil
4 eggs, beaten
2 spring onions, finely chopped
4 tbsp hoisin
1/2 cucumber, julienned
2 spring onions, julienned
1 small carrot, peeled and julienned

Jianbing batter
1/3 cup millet flour (or fine cornmeal)
1/3 cup white flour
1 tsp corn starch
3/4 cup water

Place all jianbing batter ingredients, plus 1/2 tsp of salt into a small bowl and whisk until smooth. Set aside.
For the steak, combine five-spice powder, brown sugar, 3/4 tsp salt and 1/4 tsp 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 rest, 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 tbsp of hoisin. Place a few slices of steak in the center along with cucumber, spring onion and carrot, then serve.

The Chinese Street Pancake We're Flipping Out Over

Aussies love dumplings, steamed buns and wontons, but this lesser-known Chinese street food is making a bang (or should we say Bing) down under.

You may not be able to pronounce it, but Jianbing is the Chinese crepe-like pancake that's packed full of delicious savoury fillings and traditionally served for breakfast – in fact it's one of China's most popular breakfast street snacks.

To bring the Bing to Aussie dinner tables, Australian Beef has teamed up with MasterChef 2018 contestant and street food enthusiast Brendan Pang to create a jianbing recipe that will have you traveling to the streets of Beijing from the comfort of your own home.

For more recipe inspiration visit the Australian Beef website