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
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 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.
