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

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 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

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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.