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
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 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.
