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
Scale
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.
