Description
This Peking-style beef recipe features rich, savory ground beef cooked with aromatic garlic, ginger, and a flavorful hoisin-based sauce. Crisply seared for texture and tossed in a luscious thickened sauce, it’s perfect served over steamed jasmine rice and garnished with cool cucumber ribbons, spring onions, toasted sesame seeds, and a drizzle of sesame oil. Ready in just 20 minutes, this dish balances sweet, tangy, and umami flavors for an easy and satisfying meal inspired by classic Chinese cuisine.
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
- 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
- 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. Set this flavorful sauce mixture aside.
- Cook the beef: Heat the light olive oil in a large, heavy-based pan over high heat. Add the ground beef, spreading it out to cover the pan surface. Let it cook undisturbed for 5 to 6 minutes to allow browning and crispy edges to develop. Flip the beef, breaking it apart with a spatula, and cook for another 1 to 2 minutes until fully cooked.
- Add garlic and ginger: Stir in the freshly minced garlic and grated ginger, cooking for approximately 30 seconds until fragrant.
- Add the sauce: Pour the prepared sauce over the beef, stirring to combine. Let it simmer for 1 to 2 minutes so the beef becomes evenly coated in the aromatic sauce.
- Thicken the sauce: Add the cornflour and water mixture to the pan, stirring continuously. Cook for 30 to 60 seconds until the sauce thickens nicely and clings to the beef.
- Serve: Spoon the savory Peking-style beef over steamed jasmine rice. Top with fresh cucumber ribbons, thinly sliced spring onions, a sprinkle of toasted sesame seeds, and finish with a drizzle of fragrant sesame oil for an added depth of flavor.
Notes
- For extra-crisp cucumbers, peel into ribbons just before serving to maintain freshness and crunch.
- Adjust the level of Chinese five-spice depending on your preference or omit it for a milder flavor.
- You can substitute regular minced beef with ground turkey or chicken for a lighter variation.
- If you prefer a spicier dish, add a dash of chili flakes or chili oil when adding the sauce.
