Grilled five-spice steak Jianbing

1. Place all jianbing batter ingredients, plus 1/2 tsp of salt into a small bowl and whisk until smooth. Set aside.
2. For the steak, combine five-spice powder, brown sugar, 3/4 tsp salt and 1/4 tsp ground black pepper in a small bowl. Rub spice mixture over both sides of the flank steak. Heat a large pan over medium-high heat. Add vegetable oil and swirl to coat. Add steak to the pan and cook for 4 minutes on each side or until desired doneness. Remove steak from the pan and rest, covered, for 5 to 10 minutes. Cut steak across the grain into thin slices.
3. 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.
4. Flip the crepe and spread the top side with 1 tbsp of hoisin. Place a few slices of steak in the center along with cucumber, spring onion and carrot, then serve.

Recipe by Brendan Pang