If you’re a fan of Chinese cuisine, you’ve probably tried jianbing before. It’s a popular street food usually made with a savory crepe filled with a variety of ingredients. But have you ever heard of Dan Dan Beef Jianbing?
This mouthwatering delicacy is the perfect fusion of Sichuan-style spicy minced beef and the traditional jianbing. The result is a delicious, filling breakfast or lunch that will satisfy all your cravings.
Time
- Preparation: 10 min
- Cooking: 25 min
- Ready in: 35 min
Ingredients
Dan Dan beef mix
- 400 g Beef mince
- 1 tbsp Vegetable oil
- 1 ½ tbsp Hoisin sauce
- 2 tbsp Shaoxing wine
- 2 tsp Dark soy sauce
- ½ tsp Five spice powder
Filling
- Vegetable oil
- 4 Eggs (beaten)
- 2 spring Onions (finely chopped)
- ½ Cucumber (thinly sliced)
- 4 Cos lettuce leaves
- 4 tbsp Peanuts (roasted and chopped)
Spicy Peanut Sauce
- 2 tbsp Peanut butter
- 2 ½ tbsp Llight soy sauce
- 1 tbsp Honey
- 1 clove Garlic (minced)
Jianbing batter
- ⅓ cup Millet flour (or fine cornmeal)
- ⅓ cup White flour
- 1 tsp Corn starch
- ¾ cup Water
Instructions
- Place all jianbing batter ingredients, plus 1/2 tsp of salt into a small bowl and whisk until smooth. Set aside.
- In a wok, heat vegetable oil over medium heat and brown the beef. Add hoisin, shaoxing wine, dark soy sauce and five-spice powder. Cook until all the liquid is evaporated. Set aside.
- Place all spicy peanut sauce ingredients into a small bowl and mix well.
- 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 a generous spoonful of the spicy peanut sauce. Place a cos lettuce leaf in the center and top with dan dan beef mix, cucumber slices, and roast peanuts. Recipe by Brendan Pang
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