Description
This Peking-style beef recipe offers a savory and slightly sweet stir-fried minced beef dish infused with traditional Chinese flavors like hoisin sauce, soy sauce, ginger, and garlic. Served with steamed jasmine rice and fresh cucumber ribbons, it is a quick and delicious meal ready in just 20 minutes, featuring a perfect balance of textures and vibrant toppings like toasted sesame seeds and spring onions.
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 Flavorings
- 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 hoisin sauce, all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and Chinese five-spice if using. Stir well and set aside to allow flavors to meld.
- Cook the beef: Heat the light olive oil in a large, heavy-based pan over high heat. Add the minced beef, spreading it out to cover more surface area. Let it cook untouched for 5–6 minutes to brown and develop crispy edges.
- Flip and break the beef: Flip the beef and use a spatula to break it apart further, cooking for another 1–2 minutes until fully cooked through.
- Add garlic and ginger: Stir in freshly minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Add the sauce: Pour the prepared sauce over the beef and simmer for 1–2 minutes, allowing the beef to absorb the flavors and become well coated.
- Thicken the sauce: Stir in the cornflour and water mixture into the beef and sauce. Continue cooking for 30–60 seconds until the sauce thickens and clings to the beef.
- Serve: Spoon the cooked beef over steamed jasmine rice. Garnish with cucumber ribbons, thinly sliced spring onions, toasted sesame seeds, and a drizzle of sesame oil for an aromatic finish.
Notes
- For extra-crisp cucumbers, sprinkle the cucumber ribbons with a pinch of salt and let them sit for 10 minutes, then gently squeeze out excess water before serving.
- You can adjust the amount of soy sauce and hoisin sauce based on your taste preference for saltiness and sweetness.
- This dish pairs well with steamed greens like bok choy or snap peas for a more balanced meal.
