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
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)
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.
