Step 1

Place all of the whole spices: star anise, cinnamon, fennel seed, dried chilies, sichuan peppercorn, white peppercorn) into a cheesecloth and tie with a string. This will be the spice packet.

Step 2

Turn on the Instant Pot to SAUTE and wait until HOT. Add 1 T vegetable oil and place the beef shank in the pot to brown on all sides (about 3-4 minutes).

Step 3

Add in the garlic, ginger, green onions and Thai chilies and saute until fragrant, about 1-2 minutes.

Step 4

Next, add in the dou ban jiang, beef broth or water, soy sauces, and rock sugar. Stir until the sugar has dissolved. Drop in the spice packet and give it another stir.

Step 5

Cover with the lid and set to MEAT setting for 40 minutes at high pressure.

Step 6

Tip: If you don't have an Instant Pot, simply use a crock pot and braise for 2-3 hours on High or simmer over the stovetop in a dutch oven for 3-4 hours, until the beef shank is tender.

Step 7

After 40 minutes, let the Instant Pot depressurize. Remove the beef shank and let cool. Strain the braising liquid into a sieve. Remove the spice packet and discard.

Step 8

Save the braising liquid for beef noodle soup, or reduce the liquid to make a sauce in place of hoisin sauce. (Simply take the liquid, reduce it by about 1/2, and add some cornstarch to thicken. Check the seasoning -- after reducing, the liquid may taste salty).

Step 9

When the beef shank has cooled, use a sharp knife to cut into thin slices. Set aside. You may have extra meat leftover which would be great for a Taiwanese beef noodle soup.

Step 10

In a large bowl, mix flour with 1/4 C water and stir until water is absorbed.

Step 11

Continue adding water until the dough pulls away from the sides of the bowl. It will be quite a moist dough. If it's too moist, add a little flour. Knead until the dough is smooth.

Step 12

Cover the dough with some plastic wrap and let it rest for 20 minutes.

Step 13

Divide dough into 4 balls. Roll out each ball of dough into a circle, using a rolling pin, about 7-8" in diameter and brush the surface with sesame oil. Sprinkle with salt and green onions.

Step 14

Tightly roll the dough into a long cylinder and coil it around like a snail. Tuck in the ends. Press dough firmly to flatten. Set aside to rest.

Step 15

Repeat with the remaining dough.

Step 16

Take the rested dough rounds and flatten with a rolling pin until about 1/8" in thickness. Dust with extra flour if it's too sticky.

Step 17

Heat a large frying pan over medium heat and add 1-2 T oil. Add in the green onion pancake and fry until golden and crispy, about 3-4 minutes on each side. Drain on paper towel.

Step 18

Repeat with the remaining pancakes.

Step 19

To assemble, take the warm green onion pancake, spread some hoisin sauce on it with a pastry brush, add the sliced beef, cucumbers, cilantro and green onions and roll up tightly (like a burrito).

Step 20

Use a serrated knife to cut into slices about 1" wide.

Step 21

Serve immediately.