When the week feels endlessly busy, and takeout menus start to look too familiar, this Quick and Easy Peking-Style Beef is my savior. Picture this: the sizzle of minced beef in a hot pan, filling your kitchen with the tantalizing aromas of garlic and ginger while you whip up a dish reminiscent of your favorite Chinese restaurant, all in just 20 minutes!
This recipe isn’t just about convenience; it’s a budget-friendly gem, easily made with ingredients you probably already have in your pantry. The glossy, sticky sauce made from hoisin and soy flavors offers that sweet-savoury kick, leaving your taste buds dancing. Whether you’re hosting a family dinner or simply craving a delightful “fakeaway” meal, this Peking-style beef is sure to impress without breaking the bank. So, let’s dive into creating a dish that promises not just satisfaction, but a touch of culinary adventure right at home!
Why love this Peking-style Beef recipe?
Quick preparation: This recipe can be made in just 20 minutes, perfect for busy weeknights or impromptu dinners.
Budget-friendly: Utilize basic pantry staples while delivering a flavor-packed experience, keeping your wallet happy.
Versatile flavors: The harmonious mix of hoisin and soy sauce creates a delicious sweet-savoury contrast that’s simply irresistible.
Family favorites: Loved by both kids and adults, it caters to varied tastes and turns dinner into a fun, shared experience.
Healthy meal option: Packed with protein and the ability to add your favorite veggies, it fits well within a nutritious diet.
Explore more cooking tips to enhance your culinary skills in our section on quick weeknight meals.
Peking-style Beef Ingredients
For the Sauce
- Hoisin Sauce – Provides sweetness and depth; substitute with plum sauce if unavailable.
- All-Purpose Soy Sauce – Adds salty flavor and umami; low-sodium soy sauce can be used for a lighter option.
- Dark Soy Sauce – Enhances color and richness; omit for a lighter color if needed.
- Rice Wine Vinegar – Balances the sweetness; can replace with apple cider vinegar.
- Brown Sugar – Adds sweetness to the sauce; coconut sugar makes a good alternative.
- Chinese Five-Spice (optional) – Enhances flavor complexity; omit if unavailable.
For the Beef
- Regular Minced Beef (500 g / 1 lb) – The main protein; fatty beef helps with caramelization. Leaner blends may dry out.
- Freshly Minced Garlic (1 tsp) – Adds a robust flavor; use garlic powder as a substitute.
- Freshly Grated Ginger (1 tbsp) – Gives a zingy taste; ground ginger can be an alternative.
- Light Olive Oil (or any neutral oil) – For cooking the beef; can substitute with vegetable oil.
For Thickening and Serving
- Cornflour (1 tsp) mixed with water (2 tbsp) – Thickens the sauce; no direct substitute.
- Steamed Jasmine Rice – To serve, soaking up the flavorful sauce; can swap for noodles or cauliflower rice.
- Cucumbers (2, peeled into ribbons) – Provides refreshing crunch; other crisp vegetables could work as a substitute.
- Spring Onions (scallions, 2) – Adds a fresh garnish and mild onion flavor; green onions can be used instead.
- Toasted Sesame Seeds – For garnish and nutty flavor; omit if allergic or unavailable.
- Sesame Oil (1 tsp) – Enhances the dish with a rich, nutty taste; use olive oil if preferred.
This Peking-style Beef recipe is both quick and delightful, making it a perfect weeknight option that will certainly impress your taste buds!
How to Make Peking-style Beef
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Combine the sauces: In a jug or bowl, mix together the hoisin sauce, soy sauces, rice wine vinegar, brown sugar, and optional Chinese five-spice. This luscious blend will be the star of your dish!
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Heat the oil: In a large pan, heat light olive oil over high heat. Once shimmering, add the minced beef and let it cook undisturbed for about 5-6 minutes until it’s beautifully browned and crispy around the edges.
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Break apart the beef: Use a spatula to break apart the beef and continue to cook for an additional 1-2 minutes until it’s fully cooked through. This step is key for that delicious texture!
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Stir in aromatics: Add the minced garlic and grated ginger to the pan, stirring them into the beef. Cook for 30 seconds until they become fragrant and aromatic, making your kitchen smell divine.
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Add the sauce: Pour the prepared sauce over the sizzling beef and simmer for 1-2 minutes, ensuring every piece is evenly coated in that glossy, sticky goodness.
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Thicken the sauce: Stir in the cornflour mixed with water, and cook for another 30-60 seconds until the sauce thickens up and adheres perfectly to the beef—just the right consistency!
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Prepare the cucumbers: While the beef cooks, prepare your cucumber ribbons by sprinkling them with salt and letting them sit for 5 minutes before patting dry. This adds a refreshing crunch to your dish!
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Serve and enjoy: Plate the Peking-style beef over steamed jasmine rice, topping with cucumber ribbons and garnishing with spring onions, toasted sesame seeds, and a drizzle of sesame oil for added flavor.
Optional: For an extra pop of flavor, drizzle with a little extra hoisin sauce before serving.
Exact quantities are listed in the recipe card below.
Peking-style Beef Variations
Feel free to explore these delightful twists and substitutions to make this dish your own!
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Minced Chicken: Swap out minced beef for chicken—just as juicy and full of flavor!
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Vegetarian Tofu: Crumbled firm tofu can stand in for beef, absorbing all those lovely sauce flavors without missing a beat.
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Extra Veggie Boost: Add julienned carrots or shredded cabbage for added color and crunch. It’s nutritional goodness that makes every bite even more satisfying!
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Pasta Lovers: Trade the jasmine rice for rice noodles or even spaghetti for a fusion twist that will delight pasta enthusiasts.
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Explore Heat Levels: Incorporate sliced red chili or a dash of chili oil for those who crave a spicy kick.
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Cashew Crunch: For a delightful texture, sprinkle some toasted cashews over the top before serving. They add a lovely nutty crunch to each bite!
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Citrusy Zest: A squeeze of fresh lime juice right before serving elevates the flavors and adds a refreshing brightness.
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Savory Dumplings: Serve the beef stuffed into Chinese pancakes or bao buns for a fun, handheld meal that the whole family will love.
Don’t hesitate to mix and match these variations to create a Peking-style beef experience that speaks to your tastes!
Make Ahead Options
These Peking-style beef meal prep options make weeknight cooking a breeze! You can prep the sauce and store it in the fridge for up to 3 days, allowing the flavors to meld beautifully. Additionally, consider marinating the minced beef in the sauce for up to 24 hours in advance to infuse extra flavor. When you’re ready to serve, quickly cook the beef and simply add your fresh aromatics like garlic and ginger. For the cucumbers, slice and salt them ahead of time, ensuring they stay crisp by patting them dry before serving. This thoughtful prep means you’ll enjoy restaurant-quality Peking-style beef at home with minimal effort, perfect for those busy nights!
What to Serve with Peking-style Beef?
Picture a table adorned with vibrant, complementing dishes that elevate your Peking-style beef experience to a full-meal delight.
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Steamed Jasmine Rice: This fluffy staple absorbs the rich, shiny sauce perfectly, adding a comforting base to your meal.
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Cucumber Ribbons: Refreshing and crunchy, these ribbons add a light, crisp contrast to the savory beef, balancing the dish beautifully.
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Stir-Fried Vegetables: A colorful mix of bell peppers, and snap peas tossed in sesame oil adds nutritional value and delightful textures for a wholesome touch.
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Spicy Szechuan Noodles: For a bit of heat, serve alongside noodles tossed in a savory, spicy sauce; the flavors harmonize delightfully with your Peking-style beef.
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Simple Miso Soup: This light, warm broth provides a soothing companion to your meal, allowing the beef’s flavor to shine even brighter.
Pair your dish with a light, effervescent drink like Asian Pear Soda; it brings a refreshing sparkle to the table! For dessert, don’t miss out on Mango Sticky Rice—it adds a sweet ending that beautifully complements the meal.
Tips for the Best Peking-style Beef
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Choose the Right Beef: Use regular minced beef for better caramelization and flavor. Extra-lean options can dry out and lack the desired richness.
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Prep Ahead: Slice and salt cucumber ribbons and spring onions beforehand to save valuable time on busy evenings.
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Serve Immediately: Enjoy this dish hot while the beef is crispy and the sauce is sticky. Leftovers can lose their texture if stored for too long.
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Avoid Overcrowding: Spread the minced beef evenly in the pan to ensure proper browning. Overcrowding causes steaming, which can result in a soggier dish.
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Customize Your Veggies: Feel free to add your favorite vegetables, like bell peppers or snap peas, for added nutrition and texture in your Peking-style beef.
How to Store and Freeze Peking-style Beef
Fridge: Store the Peking-style beef in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to maintain moisture.
Freezer: While it’s best to freeze the beef without the sauce to prevent separation, you can freeze the cooked beef for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy leftovers, reheat the beef on the stovetop over low heat until warmed through. Stir in a bit of sauce if needed for that delicious glossy finish!
Meal Prep: This dish can be made ahead of time. Prepare it on the weekend for quick family dinners during the week.
Peking-style Beef Recipe FAQs
How do I select the right beef for Peking-style beef?
Absolutely! For the best flavor and texture in your Peking-style beef, choose regular minced beef with some fat content. This allows for better caramelization, enhancing the dish’s rich flavor. Extra-lean beef may dry out and lack that wonderful, juicy mouthfeel you want in this recipe.
How should I store leftover Peking-style beef?
Very simply! Keep your Peking-style beef in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy leftovers, gently reheat them on the stove or in the microwave. Adding a splash of water can help maintain moisture and prevent it from drying out.
Can I freeze Peking-style beef?
Yes, you can! To freeze your Peking-style beef, it’s best to do so without the sauce to prevent separation upon thawing. Store the cooked beef in an airtight container or freezer bag for up to 2 months. Thaw it in the refrigerator overnight before reheating. For reheating, cook it over low heat in a pan until warmed through.
What should I do if my sauce is too thin or too thick?
No worries! If your sauce turns out too thin, simply simmer it for a few more minutes to reduce it further and concentrate the flavors. If it’s too thick, add a splash of water or additional soy sauce gradually until you reach your desired consistency. Stir well to combine and avoid lumps.
Are there any dietary considerations for Peking-style beef?
Definitely! If you or someone in your family has soy allergies, you can substitute soy sauce with coconut aminos for a soy-free option. Additionally, if you’re making the dish for pets, remember to avoid adding salt, as some seasonings may not be safe for them. Always check labels for allergens if you’re serving this to guests or family members with dietary restrictions.
How can I make Peking-style beef vegetarian?
Absolutely! For a vegetarian twist on Peking-style beef, you can replace the minced beef with crumbled firm tofu or textured vegetable protein. Make sure to sauté it until crispy to mimic the texture of the beef. You can also add mushrooms for more depth of flavor and a hearty bite.
Delicious Peking-Style Beef Ready in Just 20 Minutes!
Ingredients
Equipment
Method
- In a jug or bowl, mix together the hoisin sauce, soy sauces, rice wine vinegar, brown sugar, and optional Chinese five-spice.
- In a large pan, heat light olive oil over high heat. Add the minced beef and cook undisturbed for about 5-6 minutes until browned.
- Break apart the beef and continue to cook for 1-2 minutes until fully cooked through.
- Add the minced garlic and grated ginger to the pan, stirring into the beef, and cook for 30 seconds until fragrant.
- Pour the prepared sauce over the beef and simmer for 1-2 minutes, coating the beef evenly.
- Stir in the cornflour mixed with water, and cook for another 30-60 seconds until the sauce thickens.
- Prepare your cucumber ribbons by sprinkling them with salt and letting them sit for 5 minutes before patting dry.
- Plate the beef over jasmine rice, topping with cucumber ribbons and garnishing with spring onions, sesame seeds, and sesame oil.