If you love bold, layered flavors paired with comforting textures, this Peking-Style Beef Recipe is going to steal your heart and your dinner table. Imagine a rich, savory sauce bursting with the perfect balance of sweetness, tang, and a hint of warming spices, enveloping tender minced beef cooked to golden perfection with crispy edges. It is a dish that tastes like a celebration in every bite, effortlessly combining authentic Chinese-inspired ingredients to create an unforgettable meal that comes together quickly, making it perfect for both weeknight dinners and impressing guests alike.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each one plays a vital role in building the deep, irresistible flavor and texture of this Peking-Style Beef Recipe. From the sweet tang of hoisin sauce to the fresh brightness of cucumber ribbons, these pantry staples work in harmony to make every bite memorable.
- 3 tbsp hoisin sauce: Adds a luscious, sweet-savory foundation that defines the dish’s signature flavor.
- 1 tbsp all-purpose soy sauce: A classic umami boost giving depth and saltiness with every bite.
- 1 tbsp dark soy sauce: Intensifies color and richness, delivering that beautiful deep brown shade.
- 1 tbsp rice wine vinegar: Brings a mellow, tart brightness that balances the sweetness.
- 1 tsp brown sugar: Sweetens the sauce just enough to round out the flavors.
- ½ tsp Chinese five-spice (optional): Infuses subtle fragrant warmth, very traditional but optional if you prefer classic flavors.
- 1 tbsp light olive oil (or neutral oil): Perfect for searing the beef and achieving those coveted crispy edges.
- 500 g (1 lb) regular minced (ground) beef: Use regular rather than extra lean for juicier, more flavorful results.
- 1 tsp freshly minced garlic: Aromatic punch that wakes up the entire dish.
- 1 tbsp freshly grated ginger: Adds a fresh zinginess that lifts the beef perfectly.
- 1 tsp cornflour (cornstarch) mixed with 2 tbsp water: For thickening the sauce to a perfect clingy consistency.
- Steamed jasmine rice: The quintessential soft, fragrant bed for the beef.
- 2 cucumbers, peeled into ribbons: Provides refreshing crunch and color contrast.
- 2 spring onions (scallions), thinly sliced: Adds a mild oniony sharpness and brightness.
- Toasted sesame seeds: Adds nuttiness and texture in every bite.
- 1 tsp sesame oil: A finishing drizzle for that characteristic toasty aroma and silky finish.
How to Make Peking-Style Beef Recipe
Step 1: Make the sauce
Start by combining the hoisin sauce, all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and Chinese five-spice if you choose to use it. Whisk these together in a small bowl or jug until smooth. This sauce is the heart and soul of the dish, blending sweet, salty, tangy, and aromatic notes that give the beef its unmistakable Peking-Style flavor.
Step 2: Brown the beef
Heat your oil in a large, heavy-based pan over high heat until shimmering. Add the minced beef, spreading it out so it forms a thin layer touching the pan’s surface. Resist the urge to stir immediately; let the beef cook untouched for 5 to 6 minutes. This step allows the meat to brown and develop those delicious crispy edges that add wonderful texture. After that, flip and break the beef apart with a spatula, cooking for an additional 1 to 2 minutes until cooked through.
Step 3: Add garlic and ginger
Once the beef is cooked and browned, stir in the freshly minced garlic and grated ginger. Cook together for about 30 seconds until fragrant, just enough to release their aroma without overwhelming the beef’s flavor.
Step 4: Incorporate the sauce
Pour the prepared sauce over the beef, stirring to coat every piece. Let it simmer gently for 1 to 2 minutes, which allows the flavors to meld together beautifully and penetrate the meat thoroughly.
Step 5: Thicken the sauce
Finally, stir in the cornflour and water mixture to the pan, cooking for another 30 to 60 seconds. You’ll see the sauce turn glossy, thickening as it clings prettily to each morsel of beef, making every bite rich, saucy, and utterly satisfying.
Step 6: Serve immediately
Spoon generous portions of the Peking-Style Beef over fluffy steamed jasmine rice. Top with ribbons of crisp cucumber, a sprinkle of thinly sliced spring onions, toasted sesame seeds, and a light drizzle of fragrant sesame oil for that perfect finishing touch.
How to Serve Peking-Style Beef Recipe
Garnishes
The fresh cucumber ribbons and bright spring onions are not just pretty—they add crispness and a refreshing lift to the savory beef. Toasted sesame seeds provide a subtle crunch and nutty flavor, while a drizzle of sesame oil gives the dish its signature toasty aroma that’s impossible to resist.
Side Dishes
This dish pairs beautifully with simple steamed jasmine rice, which soaks up the flavorful sauce perfectly. For more indulgence, serve alongside stir-fried greens such as bok choy or Chinese broccoli to add a splash of verdant color and a gentle bitterness that balances the dish. Alternatively, some pickled vegetables on the side add a tangy crunch that complements the succulent beef.
Creative Ways to Present
For a fun twist, try serving the Peking-Style Beef Recipe in lettuce wraps. The crisp lettuce leaves make perfect edible cups, adding a fresh contrast to the rich beef. You can also fancy it up by serving the beef on steamed bao buns or alongside handmade dumplings for a party-style feast that’s sure to wow your friends and family.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer the beef into an airtight container once it has cooled to room temperature. It will keep beautifully in the fridge for up to 3 days, making it a perfect next-day lunch or quick dinner option.
Freezing
You can freeze the cooked Peking-Style Beef for up to 2 months. Use a freezer-safe container or bag, and make sure to label it with the date. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
Reheat the beef gently in a pan over low medium heat to avoid drying it out, adding a splash of water or broth if needed to loosen the sauce. Alternatively, microwave leftovers covered for 1–2 minutes, stirring halfway through to ensure even warming. Serve fresh greens or cucumber ribbons alongside to reinvigorate the meal.
FAQs
Can I use a different type of meat for this recipe?
Absolutely! Ground pork or chicken can be delicious substitutes. Just keep in mind that beef provides a certain richness and texture that is classic to this Peking-Style Beef Recipe, but feel free to experiment based on your preferences or what you have on hand.
Is Chinese five-spice necessary?
It’s optional, but highly recommended if you want that authentic aromatic hint of star anise, cinnamon, and cloves. If you don’t have it, the recipe still shines without it, thanks to the well-rounded sauce ingredients.
How can I make the cucumbers extra crisp?
To get those perfectly crisp cucumber ribbons, peel the cucumber into thin slices and soak them in ice-cold water for 10 minutes before draining. This simple step ensures they stay fresh and crunchy as a refreshing contrast to the warm, savory beef.
Can this recipe be made vegetarian?
You can swap the beef for minced tofu or textured vegetable protein and use vegetarian hoisin and soy sauces. While the texture will differ, the sauce and cooking technique will still deliver that addictive flavor profile.
Why is the beef cooked without stirring initially?
Allowing the beef to cook undisturbed helps it develop a caramelized crust, adding wonderful texture and deep flavor. Stirring too soon prevents this browning and makes the beef stew rather than crisp up.
Final Thoughts
This Peking-Style Beef Recipe is a vibrant celebration of flavors that you’ll want to come back to again and again. It’s easy to prepare, packed with delicious layers, and perfect for sharing with friends and family. Trust me, once you try it, this recipe will become one of your weeknight go-tos, bringing a touch of Chinese-inspired magic to your kitchen whenever the craving strikes.
Print
Peking-Style Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Peking-style beef recipe is a quick and flavorful dish featuring minced beef cooked with a savory sauce made from hoisin, soy sauces, rice wine vinegar, and aromatic spices. Served over steamed jasmine rice and garnished with fresh cucumber ribbons, spring onions, sesame seeds, and sesame oil, it offers a perfect balance of sweet, salty, and umami flavors with a hint of crisp freshness.
Ingredients
Sauce Ingredients
- 3 tbsp hoisin sauce
- 1 tbsp all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp brown sugar
- ½ tsp Chinese five-spice (optional)
Main Ingredients
- 1 tbsp light olive oil (or any neutral oil of choice)
- 500 g (1 lb) regular minced (ground) beef (not extra-lean)
- 1 tsp freshly minced garlic
- 1 tbsp freshly grated ginger
- 1 tsp cornflour (cornstarch) mixed with 2 tbsp water
To Serve
- Steamed jasmine rice
- 2 cucumbers, peeled into ribbons
- 2 spring onions (scallions), thinly sliced
- Toasted sesame seeds
- 1 tsp sesame oil
Instructions
- Make the sauce: In a jug or small bowl, combine hoisin sauce, all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and Chinese five-spice if using. Set the sauce mixture aside.
- Cook the beef: Heat the oil in a large, heavy-based pan over high heat. Add the minced beef and break it up so it covers more surface area of the pan. Let it cook untouched for 5–6 minutes to brown and develop crispy edges. Then flip it, breaking it further apart with a spatula, and cook for another 1–2 minutes until fully cooked through.
- Add garlic and ginger: Stir in the freshly minced garlic and grated ginger, cooking for about 30 seconds to release their aroma.
- Add the sauce: Pour the prepared sauce over the beef and let it simmer for 1–2 minutes so the beef gets evenly coated and absorbs the flavors.
- Thicken the sauce: Stir in the cornflour mixed with water. Continue cooking for 30–60 seconds until the sauce thickens and clings nicely to the beef.
- Serve: Spoon the Peking-style beef over steamed jasmine rice. Top with cucumber ribbons, sliced spring onions, toasted sesame seeds, and drizzle with sesame oil for added flavor and texture.
Notes
- For extra-crisp cucumber ribbons, peel the cucumber using a vegetable peeler and place the ribbons in ice water for 10 minutes before serving.
- You can substitute light olive oil with any neutral oil like vegetable or canola oil.
- The Chinese five-spice is optional but adds an authentic depth of flavor.
