Description
This Quick and Delicious Peking-style Beef recipe offers a perfect weeknight dinner with tender minced beef cooked in a flavorful hoisin and soy-based sauce. Paired with fresh cucumber ribbons and steamed jasmine rice, it delivers a delightful balance of savory, sweet, and tangy tastes with an easy cooking process that takes just 20 minutes.
Ingredients
Scale
Sauce Ingredients
- 3 tablespoons Hoisin Sauce
- 1 tablespoon Soy Sauce (all-purpose)
- 1 tablespoon Soy Sauce (dark)
- 2 tablespoons Rice Wine Vinegar
- 1 tablespoon Brown Sugar
- 1 teaspoon Chinese Five-Spice (optional)
Main Ingredients
- 2 tablespoons Light Olive Oil (or neutral oil)
- 1 pound Minced (Ground) Beef
- 3 cloves Fresh Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 tablespoon Cornflour (Cornstarch)
- 2 tablespoons Water
Accompaniments and Garnishes
- 2 cups Steamed Jasmine Rice
- 2 medium Cucumbers (prepared with salt as ribbons)
- 2 stalks Spring Onions (Scallions) (for garnish)
- 1 tablespoon Toasted Sesame Seeds (optional)
- 1 tablespoon Sesame Oil (for drizzling)
Instructions
- Prepare the Sauce: In a bowl, combine the hoisin sauce, all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and optional Chinese five-spice. Stir well until the sugar dissolves, then set aside.
- Heat the Pan and Oil: Place a large pan over high heat and add the light olive oil. Allow it to warm for about one minute until shimmering to ensure proper cooking temperature.
- Cook the Minced Beef: Add the minced beef to the pan and gently break it up for even cooking. Let it brown undisturbed for 5-6 minutes to develop a deep caramelized flavor, then flip and cook for another 1-2 minutes until fully browned.
- Add Aromatics: Stir in the minced garlic and grated ginger with the beef. Cook for about 30 seconds until fragrant, which enhances the savory depth of the dish.
- Simmer with Sauce: Pour the prepared sauce over the browned beef, stirring to combine. Allow it to simmer gently for 1-2 minutes to meld the flavors together.
- Thicken the Sauce: Mix the cornflour with water to create a slurry, then stir this into the beef mixture. Continue stirring until the sauce thickens, coating the beef beautifully and giving it a glossy finish.
- Prepare Cucumber Ribbons and Garnish: While the beef simmers, lightly salt the cucumber ribbons to draw out excess moisture and add a slight tang. Slice the spring onions finely for garnish.
- Serve: Spoon the hot Peking-style beef over steamed jasmine rice. Top with the fresh cucumber ribbons and spring onions, drizzle with sesame oil and sprinkle toasted sesame seeds if using, creating a vibrant and delicious meal.
Notes
- For an authentic flavor, do not skip the Chinese five-spice, but it is optional based on preference.
- Lightly salting cucumbers helps release their water and intensifies their crunchiness.
- You can substitute ground beef with ground pork or turkey for variation.
- Prepare the jasmine rice ahead of time or use leftover rice to speed up the recipe.
- Add a touch of chili oil if you prefer a spicy kick.
- Use neutral oil like canola or vegetable oil as alternatives if light olive oil is unavailable.
