If you’re craving something that brilliantly balances savory, sweet, and aromatic flavors all in one bite, the Peking-Style Beef Recipe is going to become your new go-to favorite. This vibrant dish showcases tender, crispy-edged beef infused with a luscious hoisin and soy-based sauce, paired perfectly with fresh cucumber ribbons and fragrant jasmine rice. It’s a straightforward recipe packed with layers of flavor that feels gourmet without the fuss. Let me take you through the magic of making this irresistible Peking-Style Beef Recipe at home!
Ingredients You’ll Need
Getting this dish right is all about using simple, quality ingredients that each add their own essential character. From the sweet and tangy hoisin sauce to the warm spices and fresh aromatics, every component helps build the flavor complexity and the dish’s beautiful texture and color.
- Hoisin sauce: Adds a rich, slightly sweet and tangy base that defines the dish’s umami profile.
- All-purpose soy sauce: Brings a balanced salty depth without overpowering the other flavors.
- Dark soy sauce: Provides a deep color and subtle maltiness that enrich the beef’s appearance and taste.
- Rice wine vinegar: Offers a mild acidity to brighten and balance the sweetness in the sauce.
- Brown sugar: Enhances caramelized notes and harmonizes the sauce’s complex flavors.
- Chinese five-spice (optional): Infuses the dish with warm, aromatic nuances that elevate it beautifully.
- Light olive oil (or neutral oil): Ensures the beef crisps nicely without interfering with flavor.
- Regular minced (ground) beef: The star protein, ideally with a bit of fat for juiciness and flavor depth.
- Freshly minced garlic: Adds a sharp, pungent kick that wakes up the senses.
- Freshly grated ginger: Brings zesty warmth and complexity to the beef.
- Cornflour (cornstarch) mixed with water: Thickens the sauce to a glossy, clingy perfection.
- Steamed jasmine rice: Perfect for soaking up all the delicious sauce and balancing the dish.
- Cucumbers, peeled into ribbons: Provide fresh crunch and a cooling contrast to the savory beef.
- Spring onions (scallions), thinly sliced: Add a vibrant, sharp freshness to each bite.
- Toasted sesame seeds: Sprinkle a nutty aroma and subtle texture on top.
- Sesame oil: A finishing drizzle that imparts a toasty, fragrant richness.
How to Make Peking-Style Beef Recipe
Step 1: Prepare the Sauce
Combine the hoisin sauce, all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and Chinese five-spice in a small bowl or jug. Setting this aside allows the flavors to meld while you get everything else ready. This sauce is the heartbeat of the dish, so mixing it before cooking keeps the process smooth and efficient.
Step 2: Brown the Beef
Heat the oil in a large, heavy-based pan over high heat. Add the minced beef, spreading it out so that it forms an even layer. Resist the urge to stir immediately—the longer the beef cooks untouched, the better those crispy, caramelized edges will form, locking in deep flavor. After about 5 to 6 minutes, flip the beef, breaking it up with a spatula, and cook for 1 to 2 more minutes until fully browned.
Step 3: Add Aromatics
Quickly stir in the freshly minced garlic and grated ginger. Cook everything together for about 30 seconds to release the aromas and deepen the flavor base without burning these delicate ingredients.
Step 4: Incorporate the Sauce
Pour your prepared sauce over the beef and reduce the heat to let it simmer gently for 1 to 2 minutes. This step allows the beef to soak up those luscious, tangy layers and lets the sauce become nicely integrated with the meat.
Step 5: Thicken and Finish
Stir the cornflour and water mixture into the pan and cook for another 30 to 60 seconds. This thickens the sauce until it clings to every piece of beef with a glossy, irresistible finish that’s sure to impress on the plate.
Step 6: Serve
Spoon the beautifully sauced beef over steamed jasmine rice. Top generously with fresh cucumber ribbons, sliced spring onions, toasted sesame seeds, and a drizzle of sesame oil for that final burst of flavor and crunch.
How to Serve Peking-Style Beef Recipe
Garnishes
The cucumber ribbons bring a refreshing crunch that balances the savory richness, while the spring onions offer a sharp brightness. Toasted sesame seeds add a subtle nuttiness, and a drizzle of sesame oil creates a fragrant finish, making each spoonful balanced and satisfying.
Side Dishes
This dish pairs beautifully with simple steamed jasmine rice, which absorbs the savory sauce perfectly. You could also serve it with stir-fried greens like bok choy or garlic broccoli, which add a lovely textural contrast and keep the meal vibrant and wholesome.
Creative Ways to Present
For an exciting twist, serve the Peking-Style Beef Recipe wrapped in lettuce cups or soft steamed bao buns. This adds an interactive and fun eating experience, perfect for sharing with friends or family at gatherings.
Make Ahead and Storage
Storing Leftovers
Place leftover Peking-Style Beef in an airtight container and store in the refrigerator for up to 3 days. This allows the flavors to develop even more, making it a delicious option for quick meals later in the week.
Freezing
You can freeze leftover beef in a sealed container or freezer bag for up to 2 months. Just be sure to cool it completely before freezing to maintain the best texture and flavor.
Reheating
Reheat gently in a pan over medium heat, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving directly as the beef may dry out. Reheating slowly keeps it tender and flavorful, just like freshly cooked.
FAQs
Can I use ground pork or chicken instead of beef?
Absolutely! While beef gives a rich flavor and texture, ground pork or chicken can work well as alternatives. Adjust cooking time accordingly, and keep an eye on moisture levels to avoid dryness.
Is Chinese five-spice necessary for the recipe?
The spice blend is optional but highly recommended. It adds a warm, aromatic depth that elevates the dish’s authenticity and complexity. If you don’t have it, the sauce will still be delicious but slightly less layered.
How do I get crispy edges on the beef?
It’s all about letting the beef cook undisturbed in a hot pan to develop those caramelized edges. Avoid stirring too soon, and use a heavy pan for even heat distribution.
Can I prepare the sauce in advance?
Yes! Preparing the sauce ahead of time is a great way to speed up the cooking process. Just store it in the fridge until you’re ready to use, and give it a quick stir before adding.
What if I don’t have hoisin sauce?
Hoisin sauce adds essential sweetness and depth, but if you don’t have it, a mix of soy sauce and a little honey or plum sauce can serve as a substitute, though the flavor will be slightly different.
Final Thoughts
I truly hope you give this Peking-Style Beef Recipe a try — it’s one of those dishes that feels special enough to impress yet simple enough for an everyday meal. The balance of textures, colors, and flavors is a real crowd-pleaser, and once you’ve made it, it’s hard not to keep coming back for seconds. So grab your ingredients and let the cooking adventure begin!
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 features tender minced beef cooked with a flavorful blend of hoisin sauce, soy sauces, rice wine vinegar, and Chinese five-spice. Enhanced with fresh garlic, ginger, and thickened with a cornstarch slurry, the savory beef is served over steamed jasmine rice and garnished with crisp cucumber ribbons, spring onions, toasted sesame seeds, and a drizzle of sesame oil for an authentic and delicious Chinese-inspired meal.
Ingredients
Sauce
- 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 aside to allow the flavors to meld.
- Cook the beef: Heat the light olive oil in a large, heavy-based pan over high heat. Add the minced beef and spread it out to cover as much surface area as possible. Let it cook undisturbed for 5–6 minutes so that the beef browns and develops crispy edges. Flip and break the beef apart further with a spatula, then cook for another 1–2 minutes until fully cooked.
- Add the garlic and ginger: Stir in the minced garlic and freshly grated ginger, cooking for about 30 seconds until fragrant.
- Add the sauce: Pour the prepared sauce over the beef. Allow to simmer gently for 1–2 minutes so the beef becomes well coated with the flavorful sauce.
- Thicken the sauce: Stir the cornflour and water mixture into the pan. Continue cooking for 30–60 seconds until the sauce thickens and clings nicely to the beef.
- Serve: Spoon the warm beef mixture over steamed jasmine rice. Top with fresh cucumber ribbons, thinly sliced spring onions, toasted sesame seeds, and finish with a drizzle of sesame oil for extra fragrance and flavor.
Notes
- For extra-crisp cucumber ribbons, peel the cucumber with a vegetable peeler and plunge them into ice-cold water for 10 minutes before draining and serving.
- Use regular minced beef rather than extra-lean for better browning and flavor.
- Adjust the amount of Chinese five-spice according to your taste preference; it can be omitted if unavailable.
- Serve immediately for best texture and taste as the crispy edges of the beef will soften if left too long.
