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.
Jianbing – the Chinese crepe-like pancake – is one of China’s most popular breakfast street snacks.
MasterChef contestant and street food enthusiast Brendan Pang created this jianbing recipe that’s quick and easy to cook up and packed full of flavour.
The Spice Bing: Grilled five-spice steak Jianbing
Serves: 4
Preparation: 10 minutes Cooking: 25 minutes
INGREDIENTS
Five-spice steak
450g flank steak
1 tsp five-spice powder 1 ts. light brown sugar
1 tbsp vegetable oil
Filling
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
METHOD
- 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 centre along with cucumber, spring onion and carrot, then serve.
The Carousel would like to thank www.australianbeef.com.au for the recipe.
