Hoisin Steak & Scallion Pancake Roll-Ups

• Meanwhile, wash and dry produce. • Trim and thinly slice cucumber into rounds. Roughly chop cilantro (including stems). Trim and thinly slice scallions. • In a small bowl, combine cucumber, cilantro, 1 TBSP vinegar, 1 tsp water, 1⁄4 tsp sugar, and a pinch of salt and pepper (2 TBSP vinegar, 2 tsp water, and 1⁄2 tsp sugar for 4 servings). Set aside. • Pat steak* dry with paper towels. Thinly slice against the grain into 1⁄2-inch strips. In a medium bowl, combine steak, hoisin, half the soy sauce, 1 tsp sugar, and a pinch of pepper (all the soy sauce and 2 tsp sugar for 4). Stir to coat; set aside.

• In a second small bowl, combine 3 TBSP oil, 11⁄2 TBSP flour, and 1⁄2 tsp salt (6 TBSP oil, 3 TBSP flour, and 1 tsp salt for 4 servings). Set aside. • Once dough has rested 30 minutes, divide into two balls (four balls for 4). • On a lightly floured surface, using a rolling pin, roll out each ball into an 8-inch-wide round. Brush tops of each round with 1⁄2 TBSP flour mixture. • Roll each round up like a jelly roll, then coil the roll, tucking the ends underneath the dough and gently pressing to flatten the tops.

• On a lightly floured surface, using a rolling pin, roll out each piece of coiled dough into 8-inch-wide rounds. Brush the top of each round with 1⁄2 TBSP flour mixture. Divide scallions between tops of dough in a single layer and gently press into dough. • Roll up each round like a jelly roll, then coil the roll, tucking the ends underneath the dough and gently pressing to flatten the tops. TIP: It’s OK if some scallions fall out!

• On a lightly floured surface, using a rolling pin, roll out each dough coil into a 1⁄4-inch- thick round. TIP: They don’t need to be perfectly round! • Heat 1 TBSP oil in a medium, preferably nonstick, pan over medium heat. (TIP: Let the oil heat up for 60-90 seconds.) Carefully add one scallion pancake to pan. Cook until browned and crisp on the bottom, 2-3 minutes. • Carefully flip and cook until browned and crisp on the bottom, 2-3 minutes more. Transfer to a paper-towel-lined plate. • Repeat with remaining pancake, adding 1 TBSP oil to pan between batches. Cover pancakes with a kitchen towel until ready to serve.

• Add remaining vinegar to bowl with marinated steak; stir to coat. • Return pan used for scallion pancakes to medium heat. Carefully add steak and marinade to pan in a single layer. TIP: Be careful—it may splatter a bit! • Cook, undisturbed, until steak begins to brown, 30 seconds. Stir once, then cook until steak is cooked to desired doneness, 60-90 seconds more, stirring occasionally.