Description
Peking-style Beef is a flavorful and quick stir-fried dish featuring tender minced beef cooked in a savory hoisin-soy sauce blend, accented with ginger and garlic. Served over steamed jasmine rice and garnished with fresh cucumber ribbons, spring onions, sesame seeds, and a drizzle of sesame oil, this recipe delivers a satisfying meal reminiscent of classic Chinese flavors in just 20 minutes.
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 Mixture
- 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 hoisin sauce, all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and Chinese five-spice (if using). Set this sauce mix aside.
- Cook the beef: Heat 1 tablespoon of light olive oil in a large, heavy-based pan over high heat. Add the minced beef, spreading it out to cover the pan surface. Let it cook, untouched, for 5 to 6 minutes so that it browns well and develops crispy edges. Then flip the beef, breaking it apart further with your spatula, and cook for an additional 1 to 2 minutes until fully cooked through.
- Add the garlic and ginger: Stir in the freshly minced garlic and grated ginger, cooking everything for about 30 seconds until fragrant.
- Add the sauce: Pour the prepared sauce over the browned beef mixture. Reduce the heat slightly and simmer for 1 to 2 minutes, allowing the beef to be coated well by the sauce.
- Thicken the sauce: Stir in the mixture of cornflour and water. Continue cooking for 30 to 60 seconds until the sauce thickens and clings nicely to the beef.
- Serve: Spoon the saucy beef over steamed jasmine rice. Top with cucumber ribbons, thinly sliced spring onions, toasted sesame seeds, and finish with a drizzle of sesame oil for extra aroma and flavor.
Notes
- To make extra-crisp cucumber ribbons, soak the peeled cucumber strips in ice water for 10-15 minutes before serving.
- Use regular minced beef rather than extra-lean to ensure the dish remains juicy and flavorful with some crispiness.
- Adjust the amount of soy sauce to taste if you prefer a saltier or milder sauce.
- This dish pairs beautifully with steamed vegetables or a simple Asian slaw for added freshness.
