If you’ve ever wanted to bring a spectacular restaurant favorite right into your own kitchen, this Peking-Style Beef Recipe is going to be a game changer. With its rich, slightly sweet, and savory sauce hugging perfectly browned beef, it hits every note of comfort and excitement in one bite. The dish balances bold Asian flavors with simple ingredients to create something truly irresistible. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe makes the delightful flavors of Peking-style cuisine wonderfully approachable and utterly delicious.
Ingredients You’ll Need
Gathering these ingredients is a breeze because each one plays a crucial role in making the Peking-Style Beef Recipe sing with flavor and texture. From tender beef to the fragrant aromatics and the sauce components, every element perfectly complements the others to create a harmonious balance.
- 3 tbsp hoisin sauce: This thick, fragrant sauce delivers sweet and tangy depth, key to the authentic Peking flavor.
- 1 tbsp all-purpose soy sauce: Brings a moderate salty umami punch that’s essential for seasoning.
- 1 tbsp dark soy sauce: Adds rich color and deeper flavor, grounding the dish visually and taste-wise.
- 1 tbsp rice wine vinegar: Introduces a mild tartness that brightens and lifts the overall taste.
- 1 tsp brown sugar: Balances acidity and soy with a smooth caramelized sweetness.
- ½ tsp Chinese five-spice (optional): A fragrant blend adding warm, complex notes for those who love extra depth.
- 1 tbsp light olive oil (or neutral oil): For searing the beef perfectly and achieving those crispy browned edges.
- 500 g (1 lb) regular minced beef: Not too lean for flavor and moisture, this gives satisfying texture and richness.
- 1 tsp freshly minced garlic: Adds pungent brightness and aromatic lift.
- 1 tbsp freshly grated ginger: Gives a fresh, peppery warmth that complements the garlic beautifully.
- 1 tsp cornflour mixed with 2 tbsp water: This slurry thickens the sauce to cling luxuriously to the beef.
- Steamed jasmine rice: The perfect fluffy base for soaking up all those delightful juices.
- 2 cucumbers, peeled into ribbons: Provide a crisp, refreshing contrast to the rich beef—see note about extra-crisp cucumbers below.
- 2 spring onions, thinly sliced: Add a fresh, mild onion crunch and color pop.
- Toasted sesame seeds: For a nutty finish and subtle texture variation.
- 1 tsp sesame oil: A finishing drizzle that lends smoky, deep aroma.
How to Make Peking-Style Beef Recipe
Step 1: Prepare the sauce
Start by combining hoisin sauce, both soy sauces, rice wine vinegar, brown sugar, and optional five-spice in a small bowl or jug. This pre-mix lets the flavors meld and makes cooking smoother later on.
Step 2: Cook the beef
Heat your oil in a large, heavy pan over high heat until shimmering. Add the minced beef and spread it out so it covers the pan surface evenly. Let it sit undisturbed for 5 to 6 minutes—this step is vital because it allows the beef to brown beautifully and develop crispy edges that add irresistible texture to the dish. After that, flip the beef, breaking it apart with a spatula, and cook for another 1 to 2 minutes until fully browned.
Step 3: Add the aromatics
Stir in freshly minced garlic and grated ginger. Cook everything together for about 30 seconds to release their aromas and infuse the beef with bright garlic-ginger notes.
Step 4: Pour the sauce
Pour your pre-mixed sauce over the beef and give it a good stir. Allow it to simmer gently for 1 to 2 minutes so the beef soaks up all those lovely layers of flavor.
Step 5: Thicken the sauce
Mix cornflour with water to create a slurry, then stir this into the pan. Cook for another 30 to 60 seconds until the sauce thickens just enough to cling enticingly to every bit of beef.
Step 6: Assemble and serve
Spoon the gloriously saucy beef over bowls of steamed jasmine rice. Top with crisp cucumber ribbons, a scatter of spring onions, toasted sesame seeds, and a drizzle of fragrant sesame oil. This is the moment the Peking-Style Beef Recipe truly shines—each bite offering layers of flavor and textural surprise.
How to Serve Peking-Style Beef Recipe
Garnishes
Freshness and texture heighten this dish’s appeal, so cucumber ribbons act as crisp, cooling counters to the savory beef. Spring onions add a delightful crunch and vivid green color, while toasted sesame seeds bring nuttiness and a delicate crunch that completes every forkful perfectly.
Side Dishes
Serve this Peking-Style Beef Recipe alongside simple sides like steamed jasmine rice, which soaks up every bit of sauce. You can also add stir-fried greens like bok choy or snap peas for some vibrant color and leafy crunch. For a more substantial meal, crisp spring rolls or dumplings pair beautifully.
Creative Ways to Present
For a fun twist, serve the beef in lettuce cups for hand-held bites full of contrast in textures and flavors. Another option is to pile it into steamed bao buns with cucumber ribbons and a drizzle of sriracha mayo, turning your dish into an irresistible Asian-inspired slider. Either way, you’ll thrill your guests with your creativity and flavor mastery.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Peking-Style Beef Recipe into an airtight container. It will keep well in the refrigerator for up to three days, allowing you to enjoy the delicious flavors again without losing any of the original punch.
Freezing
If you want to make this recipe well ahead of time, it freezes beautifully. Place cooled beef in a freezer-safe container or heavy-duty bag and freeze for up to two months. Just be sure to leave out fresh cucumber ribbons and spring onions for garnishing after reheating.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm the beef gently in a pan over medium heat, adding a splash of water if the sauce looks too thick or begins to stick. This method retains the flavor and texture much better than the microwave. Then add fresh garnishes right before serving for that lively crunch.
FAQs
Can I use lean beef instead of regular minced beef?
While lean beef can work, regular minced beef with some fat content gives you the best texture and flavor, especially for those crispy browned bits that make this recipe special.
Is Chinese five-spice necessary?
Chinese five-spice is optional but highly recommended to add aromatic complexity. If you don’t have it on hand, the dish will still be delicious, just a bit simpler in flavor.
Can I prepare this recipe without rice?
Absolutely! While steamed jasmine rice is traditional and perfect for soaking up sauce, the Peking-Style Beef Recipe also pairs well with noodles, cauliflower rice, or even over cooked greens for a low-carb option.
How do I get extra-crisp cucumber ribbons?
For crisper cucumber ribbons, peel them, sprinkle lightly with salt, and let them rest for 15 minutes to draw out water. Pat dry before using to keep them crunchy and refreshing.
Can I make this recipe vegetarian?
While this dish focuses on minced beef, you can try substituting with textured vegetable protein or finely chopped mushrooms for a similar texture, then follow the same sauce and cooking steps.
Final Thoughts
This Peking-Style Beef Recipe is such a fantastic way to enjoy a taste of Asia in your own home with minimal fuss and maximum flavor. From the crispy edges of browned beef to the sweet, tangy sauce and fresh garnishes, it’s a meal that excites every part of the palate. I can’t wait for you to make it and share it with your favorite people—the smiles around your table will say it all.
Print
Peking-Style Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Peking-style beef recipe offers a flavorful twist on a classic Chinese dish with a rich, savory sauce and crispy browned ground beef. Combined with fresh cucumber ribbons, spring onions, toasted sesame seeds, and a drizzle of sesame oil, it’s a quick and satisfying meal perfect for serving over steamed jasmine rice.
Ingredients
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
Thickening Agent
- 1 tsp cornflour (cornstarch) mixed with 2 tbsp water
To Serve
- Steamed jasmine rice
- 2 cucumbers, peeled into ribbons
- 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 flavors to meld.
- Cook the beef: Heat light olive oil in a large, heavy-based pan over high heat. Add the minced beef, spreading it out to cover the surface. Cook the beef untouched for 5–6 minutes to allow it to brown and develop crispy edges. Then flip the beef, breaking it further with a spatula, and cook for an additional 1–2 minutes until 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 cooked beef and simmer for 1–2 minutes, stirring to ensure the beef is fully coated in the sauce.
- Thicken the sauce: Stir in the cornflour and water mixture. Continue cooking for 30–60 seconds until the sauce thickens and clings nicely to the beef.
- Serve: Spoon the Peking-style beef over steamed jasmine rice. Top with cucumber ribbons, sliced spring onions, toasted sesame seeds, and finish with a drizzle of sesame oil for added fragrance and flavor.
Notes
- For extra-crisp cucumber ribbons, peel the cucumber lengthwise using a vegetable peeler and place them in cold water for 10 minutes before serving.
- The optional Chinese five-spice adds a warm, aromatic depth but can be omitted if unavailable or unwanted.
- Using regular minced beef rather than extra-lean helps achieve a better browned, crispy texture.
- You can adjust the sweetness or saltiness by modifying the amount of brown sugar or soy sauces to your taste.
