If you’re craving a dish that’s bursting with bold flavors, a perfect balance of sweet, savory, and a hint of spice, you’ve got to try this Peking-Style Beef Recipe. It’s a simple yet extraordinary take on classic Chinese cuisine that transforms everyday ground beef into something truly special. Juicy, caramelized, and coated in a luscious hoisin-based sauce, every bite promises a satisfying texture and incredible depth. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe is guaranteed to become one of your favorites in no time.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the authentic taste and texture of this Peking-Style Beef Recipe. Each component plays a crucial role from the rich umami of soy sauces to the fresh zing of ginger and garlic.
- Hoisin sauce: A sweet and tangy base flavor that defines the sauce’s character.
- All-purpose soy sauce: Adds savory depth and a hint of saltiness.
- Dark soy sauce: Provides a richer color and deeper flavor tone.
- Rice wine vinegar: Brightens the sauce with subtle acidity.
- Brown sugar: Balances the savory with a touch of caramel sweetness.
- Chinese five-spice (optional): Infuses a warm, aromatic complexity.
- Light olive oil or neutral oil: Perfect for browning the beef without overpowering flavors.
- Regular minced (ground) beef: Choose one that’s not extra-lean for juicy, caramelized edges.
- Freshly minced garlic: Gives a punch of fragrant sharpness.
- Freshly grated ginger: Adds a spicy, aromatic kick that complements the beef.
- Cornflour mixed with water: Creates the perfect sauce thickness that clings beautifully to every morsel.
- Steamed jasmine rice: The ideal neutral base to soak up the flavors.
- Cucumbers, peeled into ribbons: Offers crisp freshness that contrasts the rich beef.
- Spring onions, thinly sliced: A subtle bite of oniony brightness on top.
- Toasted sesame seeds: Adds nuttiness and delicate crunch.
- Sesame oil: A finishing drizzle that elevates the dish with its toasted aroma.
How to Make Peking-Style Beef Recipe
Step 1: Make the Sauce
Start by combining hoisin sauce, both soy sauces, rice wine vinegar, brown sugar, and Chinese five-spice (if using) in a small bowl or jug. Setting this aside allows the flavors to blend naturally, creating a rich, balanced sauce that will coat the beef perfectly later on.
Step 2: Cook the Beef
Heat your oil over high heat in a heavy-based pan. Add the minced beef, spreading it out to cover the surface without stirring for about 5 to 6 minutes. This technique helps the beef brown beautifully and develop those irresistible crispy edges that are a highlight of the Peking-Style Beef Recipe. After the first blistering sear, flip the beef pieces and break them apart with your spatula, cooking for another 1 to 2 minutes until fully cooked through.
Step 3: Add Garlic and Ginger
Stir the freshly minced garlic and grated ginger into the hot beef. Cook for around 30 seconds; this brief sauté unlocks their intense, fragrant flavors without burning them, layering your dish with complexity.
Step 4: Pour in the Sauce
Pour your prepared sauce over the sizzling beef. Let it simmer gently for 1 to 2 minutes so that every bit of meat is coated and starts to absorb those deep, tangy, and sweet flavors. This simmering step is what really melds the dish together.
Step 5: Thicken the Sauce
Mix the cornflour with water to create a slurry, then stir this mixture into the pan. Cook for 30 to 60 seconds until the sauce thickens and clings luscious and glossy to every morsel of beef. This step transforms the texture, making the dish irresistibly sticky and flavorful.
Step 6: Serve
Spoon the hot Peking-Style Beef over fluffy steamed jasmine rice. Top with fresh cucumber ribbons, a sprinkle of spring onions, toasted sesame seeds, and a light drizzle of sesame oil. The contrast of textures and colors on the plate is as delightful as the taste.
How to Serve Peking-Style Beef Recipe
Garnishes
Simple toppings make a huge difference. Fresh cucumber ribbons add a refreshing crunch, spring onions lend a mild sharpness, and toasted sesame seeds contribute that essential nutty note. A drizzle of sesame oil at the end guarantees that signature toasty aroma that makes this dish memorable.
Side Dishes
The beauty of the Peking-Style Beef Recipe is that it pairs wonderfully with light, complementary sides. Steamed jasmine rice is a classic, but you could also serve it with stir-fried greens like bok choy or Chinese broccoli for a colorful, healthy balance. Pickled vegetables on the side bring an acidic punch that cuts through the rich beef.
Creative Ways to Present
Elevate presentation by serving the beef in lettuce cups for a fun, handheld experience or spread thinly over crispy wonton chips as an appetizer. You could also turn it into a noodle bowl with fresh herbs and crunchy peanuts for a different but equally delicious feast.
Make Ahead and Storage
Storing Leftovers
Store any leftover Peking-Style Beef in an airtight container in the refrigerator. It will keep fresh for up to 3 days, allowing you to easily reheat and enjoy a delicious meal without any extra effort.
Freezing
This dish freezes well if you want to make it ahead for busy nights. After cooking, cool the beef completely and transfer it to a freezer-safe container. Freeze for up to 1 month. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over medium heat to keep the sauce rich and avoid drying out the beef. You can also microwave it covered, stirring halfway through to ensure even heating. Add a splash of water or extra soy sauce if it seems a bit thick after reheating.
FAQs
Can I use a different type of meat in the Peking-Style Beef Recipe?
Absolutely! While ground beef is traditional here, ground pork or turkey can be used as alternatives. Just keep in mind that beef’s fattiness really helps develop those crispy edges and rich flavor.
Is Chinese five-spice necessary?
It’s optional but highly recommended if you want to add an authentic aromatic depth. If you don’t have it on hand, the dish will still taste delicious without it.
How can I make the cucumber ribbons extra crisp?
Peeling cucumbers into thin ribbons and soaking them in ice water for 10 minutes before serving makes them even more refreshing and crisp, which balances the richness of the beef beautifully.
Can this recipe be gluten-free?
Yes! Use gluten-free soy sauce and hoisin sauce alternatives, and ensure your cornflour is gluten-free to keep the recipe safe for gluten sensitivities.
What wine or beverage pairs well with Peking-Style Beef Recipe?
A light, fruity red wine like Pinot Noir or a chilled aromatic white like Riesling pairs wonderfully with this dish, balancing its sweet and savory elements. Alternatively, jasmine tea offers a non-alcoholic option that complements the flavors nicely.
Final Thoughts
Cooking this Peking-Style Beef Recipe is like inviting a little bit of Beijing right into your kitchen. It’s straightforward enough for a weeknight but packed with those standout flavors that make you smile with every bite. I truly hope you give this wonderful recipe a try—it’s one of those dishes that once mastered, you’ll want to make again and again. Happy cooking and enjoy every savory mouthful!
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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
Peking-style Beef is a flavorful and quick stir-fried ground beef dish inspired by classic Chinese flavors. The beef is browned until crispy, then cooked with a savory, slightly sweet sauce made from hoisin, soy sauces, rice vinegar, and aromatic spices. Served with steamed jasmine rice and fresh cucumber ribbons, spring onions, and toasted sesame seeds, this dish offers a perfect balance of textures and vibrant tastes for an easy weeknight meal.
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)
Main Ingredients
- 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. Stir well and set aside.
- Cook the beef: Heat the light olive oil in a large, heavy-based pan over high heat. Add the ground beef and break it up so it covers more of the pan’s surface. Let it cook undisturbed for 5 to 6 minutes to brown the beef and develop crispy edges. Flip the beef, break it apart further with your spatula, and cook for another 1 to 2 minutes until fully cooked through.
- Add garlic and ginger: Stir in the freshly minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
- Add the sauce: Pour the prepared sauce over the beef. Allow it to simmer for 1 to 2 minutes to coat the beef evenly.
- Thicken the sauce: Stir in the cornflour mixed with water. Cook for 30 to 60 seconds until the sauce thickens and clings nicely to the beef.
- Serve: Spoon the beef mixture over steamed jasmine rice. Top with cucumber ribbons, thinly sliced spring onions, toasted sesame seeds, and drizzle with sesame oil for an authentic finish.
Notes
- For extra-crisp cucumbers, peel them into thin ribbons using a vegetable peeler and optionally season lightly with a pinch of salt to draw out moisture before serving.
- You may substitute light olive oil with any neutral oil like vegetable or canola oil for higher smoke point.
- The Chinese five-spice is optional but adds warming aromatic notes that elevate the dish.
- Use regular minced beef with some fat content to keep the beef flavorful and tender; extra-lean beef may become dry.
- Serve immediately for best texture and flavor as the crispy beef edges soften on standing.
