If you’re craving something bursting with bold flavors and a delightful mix of textures, this Peking-style Beef Recipe is an absolute must-try. It captures the essence of traditional Chinese cooking with a modern twist, bringing together savory minced beef cooked to perfection and a luscious, slightly sweet sauce that clings to every bite. Served with crisp cucumber ribbons and fragrant jasmine rice, it’s a vibrant dish that’s both comforting and exciting. Whether you want a quick weeknight dinner or an impressive dish to share with friends, this recipe will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Peking-style Beef Recipe lies in its simplicity and thoughtful combination of ingredients. Each item plays a vital role in layering flavor, providing texture, and delivering that characteristic savory-sweet punch.
- 3 tbsp hoisin sauce: Adds a rich, sweet, and tangy base for the sauce, integral to the authentic Peking flavor.
- 1 tbsp all-purpose soy sauce: Brings a mild saltiness and depth, balancing the sweetness perfectly.
- 1 tbsp dark soy sauce: Offers a deeper color and a slightly caramelized taste for that irresistible umami.
- 1 tbsp rice wine vinegar: Introduces a subtle tang that brightens the dish and cuts through the richness.
- 1 tsp brown sugar: Enhances the sauce’s sweetness and caramel notes, harmonizing all flavors.
- ½ tsp Chinese five-spice (optional): Gives a warm, aromatic fragrance that’s unmistakably Chinese.
- 1 tbsp light olive oil (or neutral oil): Provides a perfect medium for browning the beef and developing crisp edges.
- 500 g (1 lb) regular minced beef: Using regular rather than extra-lean beef ensures juiciness and richness.
- 1 tsp freshly minced garlic: Adds a pungent kick that lifts the flavor profile.
- 1 tbsp freshly grated ginger: Brings zing and a fragrant warmth essential to Asian cuisine.
- 1 tsp cornflour mixed with 2 tbsp water: Used to thicken the sauce, making it cling beautifully to the beef.
- Steamed jasmine rice: The perfect fluffy companion that soaks up every bit of the sauce.
- 2 cucumbers, peeled into ribbons: Offers a fresh, crisp contrast and adds a light crunch to the dish.
- 2 spring onions, thinly sliced: Imparts a mild onion flavor and a pop of color.
- Toasted sesame seeds: Give a nutty finish and a delightful texture boost.
- 1 tsp sesame oil: A fragrant drizzle that brings the whole dish together with its nutty aroma.
How to Make Peking-style Beef Recipe
Step 1: Prepare the Sauce
Start by whisking together the hoisin sauce, all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and optional Chinese five-spice in a small bowl or jug. This combination is the heart of the Peking-style Beef Recipe, setting the tone for sweet, salty, and aromatic flavors that make the dish unforgettable.
Step 2: Brown the Beef to Perfection
Heat your oil in a heavy-based pan over high heat until shimmering. Add the minced beef and press it down to spread evenly. Resist stirring immediately; let it cook untouched for 5 to 6 minutes so it can develop those delicious crispy edges that add texture and depth to the dish. After it’s nicely browned, flip the beef and break it into smaller pieces, cooking for another 1 to 2 minutes until it’s fully cooked through.
Step 3: Infuse with Garlic and Ginger
Once the beef is perfectly seared, stir in the freshly minced garlic and grated ginger. Cook this fragrant mix for about 30 seconds, just enough time to release their flavors without burning them, enriching the dish with a fresh, zesty punch.
Step 4: Add the Sauce and Simmer
Pour your pre-made sauce over the beef and reduce the heat to medium. Let everything simmer together for 1 to 2 minutes until the beef is fully coated and begins to soak up the sauce, creating a delicious, glossy finish.
Step 5: Thicken the Sauce
Mix your cornflour with water to create a slurry, then stir it gently into the pan. Cook for about 30 to 60 seconds, watching as the sauce thickens and clings to the beef, enhancing the luscious texture that makes this Peking-style Beef Recipe so crave-worthy.
Step 6: Serve and Garnish
Spoon the steaming beef over freshly cooked jasmine rice. Top with crisp cucumber ribbons, a scatter of thinly sliced spring onions, toasted sesame seeds, and a drizzle of fragrant sesame oil. The contrast between rich beef and fresh garnishes makes this dish vibrant and satisfying.
How to Serve Peking-style Beef Recipe
Garnishes
Freshness is key here. The cucumber ribbons not only add crunch but also coolness that balances the savory beef. Spring onions bring a gentle sharpness and brightness. Toasted sesame seeds give that nutty aroma and a subtle crunch, while a drizzle of sesame oil adds a beautiful finishing touch that ties all the flavors together perfectly.
Side Dishes
Steamed jasmine rice is the classic choice, soaking up every bit of that flavorful sauce. You could also serve this with some lightly sautéed greens like bok choy or steamed broccoli for a pop of color and additional nutrients, making the meal well-rounded and deeply satisfying.
Creative Ways to Present
For a fun twist, serve the Peking-style beef in crisp lettuce cups to create a handheld delight bursting with flavor and texture. Alternatively, pile the beef on steamed bao buns with pickled cucumbers for a street-food inspired feast. Garnishing with extra chili flakes or fresh coriander can also add personality, inviting your guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Peking-style Beef Recipe, store it in an airtight container in the refrigerator. The beef will keep well for up to 3 days, allowing you to enjoy a quick and tasty meal the next day without any hassle.
Freezing
This dish freezes wonderfully. Simply cool the beef completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers in a skillet over medium heat to maintain that delicious sauce consistency and prevent the beef from drying out. Add a splash of water or a little extra soy sauce if needed, and heat gently until warmed through. Avoid microwaving if you can, as it can make the beef chewy.
FAQs
Can I use ground chicken or pork instead of beef?
Absolutely! While beef is traditional and packed with flavor, ground chicken or pork can be great alternatives. Just keep in mind that the texture and richness will vary slightly, so adjust cooking times and seasoning as needed to suit your taste.
Is Chinese five-spice necessary?
Chinese five-spice is optional, but it adds a lovely warmth and complexity to the dish. If you don’t have it on hand, the Peking-style Beef Recipe will still taste fantastic without it, thanks to the other flavorful ingredients.
What if I don’t have hoisin sauce?
Hoisin sauce is key for authenticity, but if you don’t have any, you can mix soy sauce with a bit of honey and a dash of garlic powder for a quick homemade substitute. It won’t be exactly the same but will still bring a sweet-savory element to the dish.
How do I make the cucumber ribbons extra crisp?
For extra-crisp cucumber ribbons, peel the cucumber into ribbons using a vegetable peeler and then sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out excess moisture, then pat dry before serving. This makes the ribbons pleasantly crunchy and refreshing.
Can I double this recipe for a larger group?
Yes! This Peking-style Beef Recipe scales up beautifully. Just increase your ingredient amounts proportionally and cook the beef in batches if your pan isn’t large enough. The flavors remain just as vibrant and satisfying.
Final Thoughts
This Peking-style Beef Recipe is one of those dishes you’ll come back to time and time again. It’s quick enough for busy nights but impressive enough to share with friends and family. The harmony of sweet, savory, and aromatic flavors, alongside the textures of crispy beef and fresh cucumbers, makes for a truly memorable meal. Give it a try—you might just have a new favorite on your weeknight dinner rotation.
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
Peking-style Beef is a quick and flavorful stir-fry dish featuring ground beef cooked to crispy perfection and coated in a rich, savory sauce made from hoisin, soy sauces, and a touch of brown sugar. Served over steamed jasmine rice and garnished with fresh cucumber ribbons, spring onions, toasted sesame seeds, and sesame oil, this dish combines bold Chinese flavors with a simple, home-friendly approach perfect for a satisfying weeknight meal.
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)
Beef and Flavorings
- 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 (for extra-crisp cucumbers, see note 1)
- 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). Stir well and set aside to let the flavors meld.
- Cook the beef: Heat the oil in a large, heavy-based pan over high heat. Add the minced beef, spreading it out evenly so it covers more surface area. Allow the beef to cook undisturbed for 5–6 minutes to brown and develop crispy edges. Then flip and break it apart further with a spatula, cooking for another 1–2 minutes until fully cooked.
- Add the garlic and ginger: Stir in the freshly minced garlic and grated ginger, cooking for about 30 seconds to release their aroma without burning.
- Add the sauce: Pour the prepared sauce over the cooked beef. Reduce the heat slightly and simmer for 1–2 minutes, allowing the beef to absorb the flavors and the sauce to coat it evenly.
- Thicken the sauce: Stir in the cornflour and water mixture, cooking for 30–60 seconds until the sauce thickens nicely and clings to the beef, creating a glossy finish.
- Serve: Spoon the Peking-style beef over steamed jasmine rice. Top with cucumber ribbons, thinly sliced spring onions, toasted sesame seeds, and finish with a drizzle of sesame oil for extra fragrance and richness.
Notes
- For extra-crisp cucumber ribbons, peel the cucumbers and soak the ribbons in ice water for 10 minutes before draining.
- You can substitute regular minced beef with lean ground beef if preferred, but the dish will be less crispy.
- If Chinese five-spice is unavailable, you can omit it or substitute with a pinch of cinnamon and star anise.
- This dish pairs wonderfully with steamed broccoli or bok choy for a balanced meal.
