- Add the oil to the pot and sear the beef on all sides on high heat. Then remove the beef and set it aside.
- Throw the chopped shallot, ginger and garlic into the pot and saute for a few minutes on medium heat until the shallot and garlic turn slightly brown.
- Put the beef back into the pot and add enough water to cover the beef. Then stir in the rest the ingredients - the five-spice powder, brown sugar, soy sauce, star anise, mushrooms and chilies.
- Bring it to a boil, then cover and simmer on low heat for about 3 hours.
Savoury Green Onion Pancakes:
- Put the flour and 1 teaspoon of salt into a bowl and give it a good mix with your hands.
- Slowly stir in the water using a wooden spoon. Then, using your hands, form the mixture into a ball.
- Take the dough out and knead the dough with your hands for a good 10 minutes or so on a flat surface. The dough should be soft, moist and a little sticky, but no so sticky that it leaves clumps of dough on your hands. If you find that it's too dry, wet your fingers with water and continue to knead. If it's too wet and sticky, dust it with a little flour and knead.
- Dip your fingers in some oil and rub a generous amount all over the dough. Then put the dough back into the bowl and cover with cling wrap. Let it rest for about 2 hours at room temperature.
- After 2 hours the dough should be moist and elastic. Divide it in two, then divide the halves in two again to make 4 equal portions.
- Shape one of the portions into a ball and then press it down flat with the palm of your hands. Using a rolling pin, flatten the dough into a round shape of about 12 inches in diameter. Grease your fingers with some oil and then pull the edges of the dough and stretch it out to make the dough thinner. Don't worry if you make a small rip in the dough.
- Smear the surface of the dough with a little oil and then scatter a handful of green onions over the dough. Sprinkle with a pinch of salt.
- Roll up the dough into a long, thin cylindrical shape. Then starting from one end of the dough, roll it up again into a spiral-shaped bun. Tuck the loose end under the bun, bring it over to the top and press it down into the center of the bun.
- Flatten the bun with the palm of your hand and then roll it out with a rolling pin into a circle of about 10-12 inches in diameter. It will start to get messy as some of the green onions burst out from the edges of the dough. That's ok, just pick them off and continue rolling. Grease the rolling pin with oil if it sticks to the dough.
- Sprinkle the top with some sesame seeds and give it one last roll with the rolling pin to embed the seeds into the dough.
- Coat the frying pan with 2 tablespoons of oil and fry the pancakes over medium heat. Fry on both sides until they're browned. Use a little more oil for crispier pancakes.
Put all the ingredients for the sauce into a bow and give it a good mix.
Assembling the wraps:
Shred the beef and spread some of the beef over a pancake. Drizze the sauce over the beef and then roll up the pancake. Cut the wrap in half and serve.