If you are craving a vibrant dish that bursts with rich flavors and a delightful mix of textures, this Peking-Style Beef Recipe is your new go-to dinner. It’s a lovingly balanced harmony of savory, sweet, and tangy notes, laced with aromatic spices and fresh accents that bring every bite to life. Whether you’re a busy home cook or a flavor adventurer, this recipe delivers that bold, crowd-pleasing taste with minimal fuss, making it a staple you’ll keep coming back to.
Ingredients You’ll Need
All the magic in this Peking-Style Beef Recipe lies in a handful of simple but crucial ingredients. Each one plays a unique role, from enriching the beef with deep umami to adding those crisp, refreshing contrasts that elevate the entire dish.
- 3 tbsp hoisin sauce: Adds a sweet, tangy, and slightly smoky depth that defines the dish’s signature taste.
- 1 tbsp all-purpose soy sauce: Brings savory umami and a touch of saltiness to balance the sweetness perfectly.
- 1 tbsp dark soy sauce: Provides intense color and a richer, deeper flavor punch.
- 1 tbsp rice wine vinegar: Injects mild acidity that brightens and lifts all the other flavors.
- 1 tsp brown sugar: Introduces gentle sweetness for harmony and a glossy finish to the sauce.
- ½ tsp Chinese five-spice (optional): Adds warm, fragrant notes for a more authentic and layered flavor profile.
- 1 tbsp light olive oil (or any neutral oil): Perfect for browning the beef without overpowering the dish.
- 500 g (1 lb) regular minced (ground) beef: Choose beef with a bit of fat to keep the texture juicy and flavorful.
- 1 tsp freshly minced garlic: Infuses aromatic sharpness that wakes up your taste buds.
- 1 tbsp freshly grated ginger: Adds a warm, zesty, and slightly peppery kick, essential in this recipe.
- 1 tsp cornflour (cornstarch) mixed with 2 tbsp water: Thickens the sauce beautifully, ensuring it clings just right to the beef.
- Steamed jasmine rice: A fragrant, fluffy base that is the perfect partner to soak up that luscious sauce.
- 2 cucumbers, peeled into ribbons: Provides refreshing crunch and a cool contrast to the savory beef.
- 2 spring onions (scallions), thinly sliced: Adds a sharp, fresh note and vibrant color as a garnish.
- Toasted sesame seeds: Sprinkle for a nutty finish and subtle texture boost.
- 1 tsp sesame oil: A final drizzle to impart that unmistakable toasty aroma and flavor.
How to Make Peking-Style Beef Recipe
Step 1: Prepare the Sauce
First things first, blend all the key sauce ingredients—hoisin, both soy sauces, rice wine vinegar, brown sugar, and the optional five-spice—in a small bowl or jug. This vibrant mixture is the heart of the dish, delivering layers of sweet, salty, and aromatic complexity. Setting it aside allows you to focus on cooking the beef to perfection.
Step 2: Cook the Beef
Heat your chosen oil in a large, heavy-based pan over high heat—it needs to be really hot to achieve that delicious caramelization. Add the beef and spread it out so it covers the base evenly. Resist the urge to stir right away; leaving it untouched for 5–6 minutes forms those irresistible crispy edges, elevating the texture remarkably.
Step 3: Break Up and Brown the Beef
Once the beef has developed those crispy, golden bits, flip it and break it apart with your spatula while cooking for another 1–2 minutes. This ensures all sides get nicely browned and the beef cooks through uniformly, delivering a rich, juicy foundation for the sauce to cling to.
Step 4: Add Aromatics
Stir in the freshly minced garlic and grated ginger, letting their inviting fragrances bloom through the oil for about 30 seconds. This step infuses the beef with a warm, zesty punch that’s a hallmark of the Peking-Style Beef Recipe and tantalizes the senses immediately.
Step 5: Combine with Sauce
Pour your prepared sauce over the sizzling beef and allow it to simmer for 1–2 minutes. This moment lets the beef soak up the sauce’s rich flavors, creating a glossy, savory coating that really seals in all the goodness.
Step 6: Thicken the Sauce
Finally, stir in your cornflour and water slurry. Cook for another 30–60 seconds until the sauce thickens and clings beautifully to every morsel of beef. This velvety finish is what makes this Peking-Style Beef Recipe so uniquely satisfying.
Step 7: Serve It Up
To serve, spoon the fragrant beef over steaming jasmine rice, then pile on those cool, crisp cucumber ribbons, sprinkle with scallions and toasted sesame seeds, and drizzle with a touch of sesame oil. The combination of textures and flavors creates a truly unforgettable meal.
How to Serve Peking-Style Beef Recipe
Garnishes
The garnishes are not just decorative; they add fresh, crunchy, and nutty layers that balance the richness of the beef beautifully. Cucumber ribbons bring a crispness that refreshes the palate, while sliced spring onions offer a sharp bite. Toasted sesame seeds add texture and a subtle earthiness, and a final drizzle of sesame oil gives a fragrant, toasted finish that rounds everything off perfectly.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine rice, which soaks up the rich sauce. For a vegetable side, consider quick stir-fried greens like bok choy or snap peas tossed with a splash of garlic and a sprinkle of chili flakes to add a little heat and crunch. You could also serve it alongside light, refreshing pickled vegetables to contrast the savory beef and enrich each bite.
Creative Ways to Present
Why not transform this dish into a shared feast? Serve the Peking-Style Beef Recipe family-style with bowls of rice and an array of garnishes on the side so everyone can customize their plates. Alternatively, pile the beef onto crisp lettuce leaves for a low-carb twist—creating fresh, handheld bites bursting with flavor and texture. Presentation can be as fun and casual as you want!
Make Ahead and Storage
Storing Leftovers
Leftover Peking-Style Beef can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the beef separate from the fresh garnishes like cucumber and spring onions preserves their texture and flavor for when you reheat and serve again.
Freezing
If you want to make this a freezer-friendly meal, the cooked beef (without garnishes) freezes beautifully for up to 2 months. Portion it into airtight containers or freezer bags, making sure it’s cooled completely before freezing to maintain quality.
Reheating
Reheat leftover beef gently in a skillet over medium heat, stirring occasionally until warmed through. Add a splash of water or broth if the sauce has thickened too much. Once heated, top with fresh cucumber ribbons, spring onions, and sesame seeds to revive the original texture and brightness.
FAQs
Can I use different types of meat for this Peking-Style Beef Recipe?
Absolutely! While this recipe shines with minced beef, ground pork or chicken can also work well. Just be mindful of cooking times and fat content to maintain juicy, flavorful results.
Is Chinese five-spice essential in this recipe?
Chinese five-spice is optional but highly recommended. It adds a warm, aromatic complexity, but if you don’t have it on hand, you can omit it without losing the essence of the dish.
How do I get crispy edges on the beef?
Ensure your pan is really hot and don’t stir the beef immediately after adding it. Letting it sit undisturbed for several minutes allows browning and caramelization that creates those coveted crispy edges.
Can I prepare this recipe for a crowd?
Yes! The recipe scales well. Just multiply the ingredients accordingly and consider using two pans or cooking in batches to ensure even browning and flavor development.
What’s the best way to peel cucumbers into ribbons?
Use a vegetable peeler to shave long, thin strips from the cucumber. If you prefer them extra-crisp, soak the ribbons in ice water for 15 minutes before draining and adding to your dish.
Final Thoughts
Now that you have the scoop on this incredibly flavorful and utterly satisfying Peking-Style Beef Recipe, I encourage you to dive in and make it your own. It’s a quick, fuss-free dish that delivers both comfort and elegance in every bite. Trust me, once you taste that perfect blend of sweet, savory, and fresh, it will become a cherished favorite in your kitchen too!
Print
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
This Peking-style beef recipe delivers a flavorful and aromatic ground beef dish inspired by traditional Chinese flavors. It features a rich, savory sauce made from hoisin, soy sauces, rice vinegar, and a hint of five-spice, perfectly coating browned minced beef. Served over steamed jasmine rice and garnished with refreshing cucumber ribbons, scallions, toasted sesame seeds, and sesame oil, this dish is a quick and satisfying meal suitable for any weeknight.
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 Aromatics
- 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, spreading it out to cover more surface area, and let it cook undisturbed for 5–6 minutes to brown and develop crispy edges.
- Break up and continue cooking. Flip the beef and break it further apart with a spatula, then cook an additional 1–2 minutes until the beef is fully cooked.
- Add the garlic and ginger. Stir in the freshly minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Add the sauce. Pour the prepared sauce over the beef and allow it to simmer for 1–2 minutes to evenly coat the meat with flavor.
- Thicken the sauce. Stir in the cornflour and water mixture, cooking for 30 to 60 seconds until the sauce thickens and clings nicely to the beef.
- Serve. Spoon the savory beef over steamed jasmine rice and top with cucumber ribbons, thinly sliced spring onions, toasted sesame seeds, and a drizzle of sesame oil for an authentic finish.
Notes
- For extra-crisp cucumber ribbons, peel the cucumber into thin strips using a vegetable peeler and soak them in ice water for 10 minutes before draining.
- You can substitute the light olive oil with any neutral oil such as vegetable or canola oil.
- If you prefer a spicier flavor, add a pinch of chili flakes or a dash of chili oil when adding the sauce.
- This dish is best served immediately to enjoy the contrast of textures and freshness of the toppings.
