Description
This Peking-style beef recipe offers a quick and flavorful way to enjoy minced beef with a savory, slightly sweet sauce inspired by classic Chinese flavors. Perfectly browned beef mingles with a rich hoisin and soy-based sauce, complemented by fresh ginger, garlic, and aromatic five-spice. Served over steamed jasmine rice and garnished with crisp cucumber ribbons, spring onions, and toasted sesame seeds, this dish is a delicious and easy meal that can be prepared 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 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. Mix well and set aside.
- Cook the beef: Heat the oil in a large, heavy-based pan over high heat. Add the minced beef, spreading it out so it covers more surface area, and cook it without stirring for 5–6 minutes. This allows the beef to brown deeply and develop crispy edges. Then flip the beef and break it up further with a spatula, cooking for another 1–2 minutes until fully cooked through.
- 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 mixture. Reduce the heat slightly and simmer for 1–2 minutes, stirring to coat the beef evenly with the sauce.
- Thicken the sauce: Stir in the cornflour and water mixture, and cook for another 30–60 seconds, letting the sauce thicken and cling to the beef beautifully.
- Serve: Spoon the Peking-style beef over steamed jasmine rice. Top with cucumber ribbons, sliced spring onions, toasted sesame seeds, and drizzle with sesame oil for added aroma and flavor.
Notes
- For extra-crisp cucumbers, remove the seeds before peeling into ribbons to avoid excess moisture.
- This dish can be adjusted by adding chili flakes or fresh chili for a spicier variation.
- Using regular minced beef instead of extra-lean helps to achieve a richer and more flavorful result with crispy edges.
- Ensure the pan is hot enough before adding the beef to properly sear and brown the meat.
