Chinese Rump And Hoisin-Lime Pancakes

Substitute rump with fillet or sirloin.



    1. Begin by adding all the pancake ingredients to a bowl and knead into firm dough. Cover with cling wrap and set aside for 10 minutes.
    2. In the meantime, combine all the ingredients for the hoisin-lime sauce in a bowl and season with salt and pepper.
    3. Next, prepare all the fresh vegetables for the pancake filling.
    4. After the initial resting time, cut the dough into golf ball sized pieces, dust flour onto a clean surface and using a rolling pin, roll each piece into a thin 15cm pancake. For a perfectly round pancake, use a bowl as a cookie cutter. Brush both sides of each pancake with sesame oil. Heat an ungreased frying pan until hot and fry each pancake (two at a time) for 1-2 minutes on each side, or until pale golden-brown. Steam the pancakes in a bamboo steamer over simmering water for 5 minutes before serving.
    5. Coat the rump with five-spice powder. Pour 2 Tbsp of sesame oil into a griddle pan and add the beef when the oil is smoking hot. Cook the beef to your liking and allow it to rest for half its cooking time (rare to medium-rare rump is recommended, 2 to 3 minutes on each side). Cut the steak into thin slices.
    6. Finally, fill your pancakes with a little bit of everything, wrap and enjoy!
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