If you love bold, savory flavors with a touch of sweet and spice, this Peking-Style Beef Recipe is about to become your new go-to dinner. It brings together tender minced beef cooked to crispy perfection, enveloped in a luscious sauce loaded with fragrant hoisin, soy, and a hint of warming Chinese five-spice. The crisp cucumber ribbons and toasted sesame seeds on top bring a fresh crunch, balancing all those rich flavors beautifully. Ready in just 20 minutes, this dish delivers restaurant-quality vibes with home-cooked comfort, making it perfect for weeknights or sharing with friends.
Ingredients You’ll Need
These ingredients are simple and straightforward but are absolutely essential to capture the distinctive taste, texture, and color of the Peking-Style Beef Recipe. Each element, from the fragrant garlic and ginger to the perfectly balanced sauces, plays a crucial role in bringing this dish alive.
- 3 tbsp hoisin sauce: Provides a sweet and tangy base that’s key to that classic Peking flavor.
- 1 tbsp all-purpose soy sauce: Adds a saltiness and depth, giving the beef a rich umami boost.
- 1 tbsp dark soy sauce: Contributes a deep color and an extra layer of savory complexity.
- 1 tbsp rice wine vinegar: Lifts the dish with a subtle acidity to balance the sweetness.
- 1 tsp brown sugar: Enhances the caramelized notes in the sauce for mouthwatering richness.
- ½ tsp Chinese five-spice (optional): Adds a warm, aromatic touch that hints at traditional Chinese flavors.
- 1 tbsp light olive oil (or any neutral oil): Perfect for crisping the beef without overpowering the sauce.
- 500 g (1 lb) regular minced (ground) beef: The star protein, chosen for its fat content which keeps the beef juicy and flavorful.
- 1 tsp freshly minced garlic: Injects a fresh punch of aroma and taste.
- 1 tbsp freshly grated ginger: Brings a subtle zing that works beautifully with the garlic.
- 1 tsp cornflour (cornstarch) mixed with 2 tbsp water: This slurry is what thickens the sauce to coat the beef perfectly.
- Steamed jasmine rice: The ideal companion that soaks up all the delicious sauce.
- 2 cucumbers, peeled into ribbons: Offer a crisp, refreshing counterpoint to the savory beef (see note below for extra-crisp tips).
- 2 spring onions (scallions), thinly sliced: Add a mild onion freshness and a pop of color.
- Toasted sesame seeds: Provide a nutty crunch with every bite.
- 1 tsp sesame oil: Drizzled at the end, it adds a fragrant, toasty finish that ties all the flavors together.
How to Make Peking-Style Beef Recipe
Step 1: Make the Sauce
Start by combining the hoisin sauce, soy sauces, rice wine vinegar, brown sugar, and optional Chinese five-spice in a small jug or bowl. This blend will bring the authentic Peking sauce flavor to your beef, and setting it aside lets all those ingredients marry nicely.
Step 2: Cook the Beef
Heat the oil in a heavy-based pan over high heat. Add the minced beef and spread it out so it covers more surface area without stirring immediately. Let it cook untouched for 5 to 6 minutes—this allows the beef to brown beautifully and develop crispy, caramelized edges that add fantastic texture and flavor.
Step 3: Flip and Continue Cooking
Once the beef is browned on one side, flip it over while breaking it apart with your spatula. Continue cooking for another 1 to 2 minutes until the beef is cooked through but still juicy. The contrast between crispy edges and moist beef is key to this recipe’s appeal.
Step 4: Add Garlic and Ginger
Stir in the freshly minced garlic and grated ginger. Cook everything together for about 30 seconds—just enough to let those fresh aromatics release their vibrant flavors without turning bitter. This step really wakes up the dish.
Step 5: Pour in the Sauce
Pour the pre-mixed sauce over the beef and let it simmer for 1 to 2 minutes. This coats every craggy bit of beef with that rich, sticky, umami-packed sauce you’ve made. The smell right now is absolutely irresistible.
Step 6: Thicken the Sauce
Stir in the cornflour and water mixture to the pan and cook for another 30 to 60 seconds. Watch as the sauce thickens and clings to the beef perfectly, creating a velvety finish that’s anything but runny or thin.
Step 7: Serve Immediately
Spoon the Peking-Style Beef over warm steamed jasmine rice. Top generously with cucumber ribbons, thinly sliced spring onions, toasted sesame seeds, and finish with a drizzle of sesame oil for that luxurious, nutty aroma and extra burst of flavor.
How to Serve Peking-Style Beef Recipe
Garnishes
Toppings really elevate this dish visually and taste-wise. The cucumber ribbons bring a refreshing crunch, the spring onions add sharpness and a hint of green, while sesame seeds contribute a lovely toasted nuttiness. A final drizzle of sesame oil provides the fragrant finish that pulls it all together.
Side Dishes
For sides, stick with simplicity to complement the rich beef. Steamed jasmine rice is the perfect base, but you can also serve with quick stir-fried greens like bok choy or snap peas to brighten the plate. Light, simple sides help balance the intense flavors of the Peking-Style Beef Recipe.
Creative Ways to Present
Feeling adventurous? Serve the beef over steamed bao buns with plenty of cucumber ribbons and spring onions for a fun handheld option. Or pile the beef into lettuce wraps for a light, low-carb alternative. Either way, the beautiful mix of textures and flavors is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Peking-Style Beef, store it in an airtight container in the refrigerator within two hours of cooking. It should keep well for up to 3 days, allowing you to enjoy multiple delicious meals.
Freezing
This beef freezes beautifully if you want to prep in advance. Pop cooled beef into a freezer-safe container or bag, label it, and it will stay good for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your Peking-Style Beef gently in a pan over medium heat to keep the texture tender and avoid drying it out. Adding a splash of water or broth can help loosen the sauce and ensure it stays saucy and inviting.
FAQs
Can I use other meats for the Peking-Style Beef Recipe?
Absolutely! While ground beef is traditional here, ground pork or chicken can be delicious alternatives. Just adjust the cooking time slightly depending on the meat used.
Is Chinese five-spice necessary?
The Chinese five-spice is optional but highly recommended for that authentic aromatic profile. If you don’t have it, the dish will still be tasty, just slightly less complex.
How do I get extra-crisp cucumber ribbons?
To keep your cucumber ribbons extra crisp, peel them and then place in lightly salted ice water for about 10 minutes before draining. This refreshes their crunch and removes excess bitterness.
Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce instead of regular and ensure your hoisin sauce is gluten-free or substitute with a similar tamari-based sweet sauce.
What can I substitute if I don’t have hoisin sauce?
You can make a quick substitute with a mix of soy sauce, peanut butter, honey, and a splash of vinegar, although the flavor will be slightly different from the classic hoisin taste.
Final Thoughts
This Peking-Style Beef Recipe is a total winner when you want a flavorful, satisfying meal without hours in the kitchen. The balance of crispy beef, savory-sweet sauce, and fresh garnishes makes it a dish that’s hard to forget and easy to love. Go ahead and try it soon—you’ll be amazed at how quickly it becomes a favorite in your cooking rotation.
Print
Peking-Style Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Peking-style Beef recipe offers a deliciously savory and slightly sweet ground beef dish infused with traditional Chinese flavors like hoisin sauce, soy sauce, garlic, and ginger. The beef is cooked until crispy and coated in a thickened, flavorful sauce, then served over steamed jasmine rice and garnished with fresh cucumber ribbons, spring onions, toasted sesame seeds, and a drizzle of sesame oil. Perfect for an easy weeknight dinner bursting with authentic Asian-inspired taste.
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 Mixture
- 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 the 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.
- Cook the beef: Heat the light olive oil in a large, heavy-based pan over high heat. Add the minced beef, break it up so it spreads across the pan’s surface, and let it cook undisturbed for 5 to 6 minutes to allow browning and crispy edges to develop. Flip and continue breaking the beef apart, cooking for an additional 1 to 2 minutes until fully cooked through.
- Add the garlic and ginger: Stir in the freshly minced garlic and grated ginger. Cook for about 30 seconds until fragrant but not burnt.
- Add the sauce: Pour the pre-mixed sauce over the beef. Reduce the heat to medium and simmer for 1 to 2 minutes, allowing the beef to absorb the flavors and for the sauce to coat the meat evenly.
- Thicken the sauce: Stir in the cornflour mixed with water to the pan. Cook for 30 to 60 seconds while stirring continuously until the sauce thickens and clings nicely to the beef.
- Serve: Spoon the savory Peking-style beef over steamed jasmine rice. Top with cucumber ribbons, sliced spring onions, toasted sesame seeds, and finish with a drizzle of sesame oil for extra aroma and flavor.
Notes
- For extra-crisp cucumber ribbons, peel the cucumber thinly using a vegetable peeler, avoiding the seedy core for the best texture.
- You can substitute light olive oil with any neutral oil like vegetable or canola oil if preferred.
- If you like spicier flavor, consider adding a dash of chili flakes or fresh chopped chili when cooking the garlic and ginger.
