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["In a large bowl combine the bread flour, water, salt & yeast together. It will be a shaggy dough but don't worry about it. Leave it there for 5 minutes.", "After 5 minutes come back, dip one hand in water, and give the dough one ""bowl fold"". This is where you fold a part of the dough into itself, then rotate the bowl 90 degrees, then repeat until you have folded over all the ""corners"" of the dough.", "After you finished your book fold, leave it for another 20 minutes then come back and do one more book fold. Leave it to rise for 1 to 1 1/2 of an hour to double in size.", "Once the time is up, heat up a cast iron pan (mine is 10 inches) to medium heat with a bit of oil and turn the oven on to 350 degrees Fahrenheit.", "While the dough is in the bowl, sprinkle half of the sesame seeds onto the dough then flip the dough out of the bowl right into the heated up cast iron pan. Let it cook for 5 minutes turning occasionally to distribute heat evenly.", "While the dough is frying, sprinkle sesame seeds onto the bottom (now the top of the dough) so that both side are covered with sesame seeds.", "Flip the dough over and let it cook for another 5 minutes. To finish it off place it in the oven for 25 minutes.", "Once its done take it out to let it cool down.", "Bring a large skillet or wok to high heat and add in the tablespoon of oil. Once this gets really hot drop in the ginger, garlic, and the white parts of the scallion. Give it a stir.", "Next, drop in the 1 pound of thinly sliced beef and spread it out evenly. You don't want it to steam you want it to fry. So if need beef cook it in batches. Im not that dedicated so I never cook in batches but if you are then cook it in batched because it will come out crispy and delicious.", "As the beef cook, sprinkle in the one teaspoon of chinese five spice, salt & pepper. Give it a turn and cook until you no longer see red.", "Now onto assembly! Start by slicing your sesame bread in half so that you have two circles.", "Then start with spreading the hoisin sauce on the bottom, then add all the beef, sprinkle the scallions on, and finally top it off with the napa cabbage.", "Pop the lid on that sucker and slice it into 4, 8, or how ever many pieces you want."]
