If you love bold flavors and crave a dish that captures the essence of authentic Chinese cooking with a modern twist, this Peking-style Beef Recipe is going to become your new go-to. It’s a deliciously saucy, perfectly seasoned dish that marries tender, crispy-edged ground beef with the tangy, sweet, and savory notes typical of traditional Peking cuisine. Ready in just 20 minutes and wonderfully satisfying, this recipe bursts with vibrant textures from cucumber ribbons to toasted sesame seeds, making every bite a celebration of taste and color.
Ingredients You’ll Need
The ingredients for this Peking-style Beef Recipe may seem simple, but each one plays a crucial role in building layers of authentic flavor and texture. From the depth of hoisin sauce to the zing of fresh ginger, each item adds character and balance to the dish.
- Hoisin sauce: Adds a sweet, tangy, and slightly smoky flavor, essential for that signature Peking taste.
- All-purpose soy sauce: Provides saltiness and umami to deepen the savory notes.
- Dark soy sauce: Contributes rich color and a slightly sweet depth to the sauce.
- Rice wine vinegar: Cuts through the richness with a mild acidity for brightness.
- Brown sugar: Balances the acidity and saltiness with gentle sweetness.
- Chinese five-spice (optional): Offers a warm, aromatic blend that adds complexity if you like a bit of extra spice.
- Light olive oil (or any neutral oil): For high-heat cooking without overpowering flavors.
- Regular minced beef (not extra-lean): The fat content helps create crispy, juicy bits when cooked properly.
- Freshly minced garlic: Brings pungent, savory aroma and flavor.
- Freshly grated ginger: Adds a bright, peppery note that wakes up the palate.
- Cornflour mixed with water: Used to thicken the sauce and give it that perfect, glossy cling to the beef.
- Steamed jasmine rice: The fluffy base that soaks up every bit of the luscious sauce.
- Cucumbers peeled into ribbons: Adds cool crunch and a fresh contrast to the rich beef.
- Spring onions (scallions), thinly sliced: For a sharp, fresh bite and color contrast.
- Toasted sesame seeds: Lend a nutty crunch with each mouthful.
- Sesame oil: A drizzle adds an irresistible toasted nuttiness to finish the dish.
How to Make Peking-style Beef Recipe
Step 1: Prepare the Sauce
Start by gathering your sauce ingredients like hoisin, soy sauces, rice wine vinegar, brown sugar, and optional Chinese five-spice. Combine these in a jug or small bowl to create the rich, balanced sauce that will coat the beef later. Setting this aside lets the flavors meld ahead of time, so you’re ready when the beef is perfectly cooked.
Step 2: Brown the Beef
Heat your oil in a heavy-based pan until it’s nicely shimmering, then add the minced beef. Resist the urge to stir immediately. Let it cook undisturbed for 5 to 6 minutes so it forms those irresistible crispy edges filled with flavor. After flipping and breaking the beef more, give it another couple of minutes until it’s cooked through and beautifully browned.
Step 3: Add Garlic and Ginger
Now, toss in the freshly minced garlic and grated ginger. Stir everything together and let the aromas bloom for about 30 seconds. This step infuses the beef with that classic fragrant hint of Chinese cooking that you know and love.
Step 4: Pour in the Sauce
Carefully pour your prepared sauce over the sizzling beef. Let it simmer for a minute or two to let all those flavors really blend and coat the beef evenly, turning every morsel into a juicy, savory delight.
Step 5: Thicken the Sauce
Mix the cornflour with water to make a slurry and stir it into the pan. Cook for another 30 to 60 seconds, watching as the sauce thicken to a glossy, clingy coating that makes the beef irresistible. This step ensures you get that restaurant-quality texture right at home.
Step 6: Serve with Style
Spoon the gorgeous Peking-style beef over fluffy steamed jasmine rice. Top with crisp cucumber ribbons, thinly sliced spring onions, a sprinkle of toasted sesame seeds, and a light drizzle of sesame oil. Each element adds freshness, crunch, and that final nutty aroma that takes the dish over the top.
How to Serve Peking-style Beef Recipe
Garnishes
Brighten up your Peking-style Beef Recipe with fresh cucumber ribbons and spring onions. These garnishes add a lovely crisp texture and fresh flavor, cutting through the richness of the beef. Toasted sesame seeds bring a delightful nutty crunch, while a drizzle of fragrant sesame oil amps up the aroma, making each bite more memorable.
Side Dishes
This dish pairs beautifully with steamed jasmine rice, which is perfect for soaking up all the savory sauce. For extra variety, consider serving with lightly stir-fried bok choy or a simple garlic and chili sautéed green beans. These sides add nutritional balance and keep the meal feeling bright and fresh.
Creative Ways to Present
Make your Peking-style Beef Recipe pop by serving it in individual bowls with colorful vegetable ribbons arranged artfully on top. Or try scooping the beef into lettuce cups for a fun, hand-held twist that’s perfect for parties or casual dinners. Experimenting with presentation can turn this simple recipe into a show-stopping centerpiece that will impress everyone at your table.
Make Ahead and Storage
Storing Leftovers
Any leftover Peking-style beef stores wonderfully in an airtight container in the refrigerator for up to three days. Keep the rice separate to maintain its texture. When you’re ready to savor it again, simply reheat gently to keep the beef tender and the sauce luscious.
Freezing
You can freeze the cooked Peking-style beef in a sealed container or freezer bag for up to two months. It’s best to freeze without the rice and cucumber ribbons, which are best fresh. When thawed, the beef may release extra sauce, just give it a good stir on reheating.
Reheating
Reheat the beef gently in a skillet over medium-low heat, stirring occasionally to warm it evenly and preserve the sauce’s shine. Add a splash of water if the sauce thickens too much. Steamed rice and fresh cucumber ribbons are best served freshly prepared to keep their texture crisp and perfect.
FAQs
Can I use a different type of meat for this Peking-style Beef Recipe?
Absolutely! While ground beef works beautifully for its texture and flavor in this recipe, ground pork or turkey can also be tasty alternatives. Just remember that fat content affects juiciness and crispiness, so if you opt for a leaner meat, consider adding a bit of oil to keep things moist.
Is it necessary to use Chinese five-spice?
Chinese five-spice is optional for this recipe but highly recommended if you want to add that warm, aromatic complexity. If you don’t have it on hand, you can skip it or substitute with a pinch of cloves, cinnamon, and star anise for a similar effect.
How can I make the cucumbers extra crispy?
The trick is to peel them into thin ribbons using a vegetable peeler and then soak them in ice water for 10-15 minutes before serving. This step crisps them up wonderfully and provides a refreshing contrast to the rich beef.
What type of rice works best with this recipe?
Steamed jasmine rice is perfect for soaking up the delicious sauce due to its fragrant aroma and slightly sticky texture. However, you can also use basmati or even sticky rice based on your preference.
Can I prepare the sauce ahead of time?
Yes! The sauce can be whisked together and stored in the fridge for up to 24 hours before cooking. This makes cooking on the day super fast and helps the flavors meld nicely.
Final Thoughts
This Peking-style Beef Recipe is a joy to cook and an absolute pleasure to eat. With its perfect balance of flavors and textures, it’s a dish that feels both approachable and special. Whether you’re cooking for a weeknight family dinner or impressing friends at a gathering, give this recipe a go—your taste buds will thank you!
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 features tender minced beef cooked to crispy perfection, coated with a flavorful sauce made from hoisin, soy sauces, rice wine vinegar, and aromatic spices. Served over steamed jasmine rice and topped with fresh cucumber ribbons, spring onions, toasted sesame seeds, and a drizzle of sesame oil, this dish offers a perfect balance of savory, sweet, and tangy flavors with a delightful texture contrast.
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 Seasoning
- 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. Set aside to allow flavors to meld.
- Cook the beef: Heat the light olive oil in a large, heavy-based pan over high heat. Add the minced beef and spread it out to cover more surface area. Let it cook untouched for 5 to 6 minutes to brown and develop crispy edges.
- Flip and break up beef: Flip the beef and further break it apart with your spatula, cooking for an additional 1 to 2 minutes until the beef is cooked through and nicely browned.
- Add garlic and ginger: Stir in the freshly minced garlic and grated ginger. Cook for about 30 seconds to release their aroma.
- Add the sauce: Pour the prepared sauce over the beef, stirring to combine. Simmer for 1 to 2 minutes so the beef absorbs the flavors.
- Thicken the sauce: Add the cornflour and water mixture to the pan, stirring continuously. Cook for 30 to 60 seconds until the sauce thickens and clings well to the beef.
- Serve: Spoon the Peking-style beef over steamed jasmine rice. Garnish with cucumber ribbons, thinly sliced spring onions, toasted sesame seeds, and finish with a drizzle of sesame oil for extra fragrance and flavor.
Notes
- For extra-crisp cucumbers, peel them into ribbons using a vegetable peeler and briefly soak in ice-cold water before draining.
- If you prefer less sweetness, reduce the brown sugar to ½ tsp.
- Using regular minced beef rather than extra-lean helps achieve a crispier texture and richer flavor.
- Chinese five-spice is optional but adds an authentic aromatic touch to the dish.
