Scallion Pancake Street Tacos with Beef Pho Gravy

Familiar ingredients brought together in an innovative global twist on a classic format. Featuring Custom Culinary® PanRoast® Beef Flavored Gravy Mix, and Custom Culinary^® Beef Pho Broth, Scallion Pancake Street Tacos with Beef Pho Gravy consists of crisp and savory scallion pancake “tortillas” piled high with grilled skirt steak smothered in beefy pho gravy, then topped with pickled carrots and cilantro.

Made with:

1762 - Chefs Own Beef Flavored Gravy Mix 6550 - True Foundations Beef Pho Broth

What You'll Need

		*Scallion Pancake Street Tacos*
1	ea	Scallion Pancake "Tortilla" (see subrecipe)
2	oz	Skirt Steak, grilled and 1/4" Sliced
2	Tbsp	Beef Pho Gravy (see subrecipe)
1	Tbsp	Pickled Carrots (see subrecipe)
1	Tbsp	Cilantro, torn by hand

		Scallion Pancake "Tortilla" (SUBRECIPE)
1 ½	cups	All Purpose Flour
1 ½	tsp	Kosher Salt
½	cup	Water, boiling hot
¼	cup	Vegetable Shortening
¾	cup	Green Onion, sliced

		Beef Pho Gravy (SUBRECIPE)
1	ea	Custom Culinary® PanRoast Beef Flavored Gravy Mix
1	Gal	Custom Culinary^®Beef Pho Broth

		Pickled Carrots (SUBRECIPE)
2	cups	Rice Wine Vinegar
1	cup	Water
½	cup	Granulated Sugar
1	Tbsp	Salt
2	Qt	Carrots, julienned

PREPARATION

Scallion Pancake Street Tacos

Assemble each taco from bottom to top: scallion pancake "tortilla", skirt steak, beef pho gravy, pickled carrots, cilantro.

Scallion Pancake "Tortilla"

In a medium sized bowl, whisk together flour and salt until well combined.
Make a well in the center of the flour and pour boiling water into it.
Stir until a shaggy dough forms.
Transfer onto a floured surface and begin to knead dough until dough is soft and smooth, about 4 minutes.
Cover with a damp cloth and allow to rest for 30 minutes.
Cut dough into 12, two-ounce portions and roll into small balls.
Cover with a damp cloth and allow to rest for another 30 minutes.
After the 30 minutes, take a rolling pin and roll one dough ball until 1/8"" thick.
Brush with 1 teaspoon of shortening and sprinkle with 1 tablespoon of green onion.
Roll into a log and roll dough into itself to resemble a snail shell.
Repeat with remaining dough balls and allow to rest for 15 minutes.
Roll dough balls flat
Cook on a non-stick pan with a light layer of oil for 1-2 minutes over medium heat or until both sides are golden.

Beef Pho Gravy

Bring pho broth to a boil.
Slowly whisk in beef gravy mix until a smooth sauce with no lumps is formed.
Hold hot until ready to serve.

Pickled Carrots

Combine vinegar, water, sugar, and salt in a medium saucepot over high heat and bring to a light simmer.
Pour hot pickling liquid over julienned carrots and cover immediately.
Let this mixture sit at room temperature for 2 hours.
Store in the refrigerator until ready to serve.