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
Scale
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.
