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
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
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.
