After a long day of juggling work and errands, there’s nothing quite like the uplifting aroma of a home-cooked meal to soothe the soul. I discovered this Quick & Easy Peking-Style Beef recipe during one such hectic evening, and it has since become my go-to dish for effortless weeknight dinners. With the sticky sweetness of hoisin sauce and the savory depth of soy sauce, this delight tastes just as delicious as what you’d find in your favorite Chinese restaurant—but you can whip it up in just 20 minutes!
Picture this: tender minced beef bathed in a glossy sauce that’s bursting with flavor, neatly paired with crunchy cucumber ribbons for a refreshing contrast. Best of all, it’s budget-friendly, making it easy on the wallet while satisfying those cravings for something genuinely flavorful. Whether you’re cooking for yourself or impressing a crowd, this recipe is your ticket to a delightful dinner that brings the vibrant tastes of Asian cuisine right to your kitchen. Let’s dive into this quick culinary adventure!
Why is Peking-style Beef a Must-Try?
Quick preparation: In just 20 minutes, you can serve up a flavorful meal that’s lighter on stress but heavy on taste.
Satisfying taste: The sticky, glossy sauce makes each bite tantalizing, satisfying cravings without the need for takeout.
Crowd-pleaser: This dish is perfect for family dinners or gatherings, appealing to both kids and adults alike.
Budget-friendly: Using minced beef and simple ingredients, it’s an economical option for busy weeknights.
Versatile base: Serve it over steamed jasmine rice, or try noodles for a fun twist, customizing it to fit your preferences!
Peking-Style Beef Ingredients
For the Sauce
- Hoisin Sauce – Adds a sweet, umami flavor and is essential for authenticity; no substitutes recommended.
- Soy Sauce (all-purpose) – Enhances umami; low-sodium option can be used for a lighter flavor.
- Dark Soy Sauce – Contributes richness and color; can substitute with more all-purpose soy sauce if unavailable.
- Rice Wine Vinegar – Provides a lovely acidity; apple cider vinegar may serve as a substitute in a pinch.
- Brown Sugar – Balances the saltiness and adds sweetness; white sugar can be used but will lack depth.
- Chinese Five-Spice (optional) – Adds aromatic complexity; can skip if you’re looking for a simpler flavor.
For the Beef
- Regular Minced Beef (500 g/1 lb) – Preferred for a richer flavor; avoid extra-lean as it may dry out. Substitute with minced chicken, pork, or turkey if desired.
- Fresh Garlic (1 tsp, minced) – Enhances aroma and flavor; fresh is best, but powdered garlic is a substitute.
- Fresh Ginger (1 tbsp, grated) – Adds a sharp, zesty note; ground ginger can be used as a last resort.
- Light Olive Oil or Neutral Oil – For cooking the beef and preventing sticking; any vegetable oil can be used.
For Thickening & Serving
- Cornflour (1 tsp) mixed with water (2 tbsp) – Acts as a thickening agent for the sauce; no direct substitute, but arrowroot can work.
- Steamed Jasmine Rice – Serves as a delightful base for the beef; any rice or noodles can replace it.
- Cucumbers (2, as ribbons) – Provides a crunchy, fresh contrast; substitute with shredded lettuce or carrots if needed.
- Spring Onions (2, thinly sliced) – A fresh garnish; scallions or chives can work as alternatives.
- Toasted Sesame Seeds – Optional garnish for added texture; can be omitted or substituted with chopped nuts.
- Sesame Oil (1 tsp) – Finishing oil that adds flavor; optional but recommended; use olive oil if not available.
This classic Peking-style Beef recipe is sure to become a household favorite, bringing vibrant Asian flavors to your table in no time!
How to Make Peking-Style Beef
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Make the Sauce: In a bowl, combine hoisin sauce, all-purpose and dark soy sauces, rice wine vinegar, brown sugar, and Chinese five-spice (if desired). Stir until well mixed.
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Cook the Beef: Heat light olive oil in a large pan over high heat. Add the minced beef, breaking it apart and cooking undisturbed for 5-6 minutes until browned. Stir and cook for another 1-2 minutes until fully cooked.
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Add Aromatics: Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant. The aroma will start to fill your kitchen!
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Combine Sauce: Pour the prepared sauce over the beef. Let it simmer for 1-2 minutes, stirring until the beef is thoroughly coated and covered in the glossy sauce.
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Thicken the Sauce: Stir in the cornflour-water mixture. Cook for another 30-60 seconds until the sauce thickens to your desired consistency.
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Prep Cucumbers: While the beef cooks, toss cucumber ribbons with salt and let them stand for 5 minutes. Pat dry before serving to retain their crunchiness.
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Serve: Dish up the Peking-style beef over steamed jasmine rice, garnishing with cucumber ribbons, sliced spring onions, sesame seeds, and a drizzle of sesame oil for that extra flavor.
Optional: Garnish with fresh cilantro for added color and freshness.
Exact quantities are listed in the recipe card below.
Peking-style Beef Variations & Substitutions
Feel free to add a personal touch to this delicious dish with these easy swaps and enhancements!
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Protein Swap: Substitute minced beef with ground chicken, pork, or turkey for a different flavor without losing ease.
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Vegetarian Option: Use crumbled firm tofu instead of meat, sautéing it until golden for a satisfying texture.
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Add Veggies: Incorporate quick-cooking vegetables like bell peppers or snap peas during the last few minutes of cooking for extra crunch and nutrients.
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Spice It Up: For a fiery kick, drizzle in some chili oil or sriracha; it’ll elevate your dish to a whole new level of excitement.
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Richer Sauce: To deepen the sauce flavor, add a tablespoon of oyster sauce or hoisin for an umami boost—truly irresistible!
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Cabbage Swap: Instead of cucumbers, try shredded Napa cabbage for a delightful crunch that also soaks up the sauce beautifully.
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Fresh Herbs: Toss in freshly chopped cilantro or Thai basil right before serving for a burst of freshness that brightens everything up.
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Garnish Twist: Instead of sesame seeds, use crushed peanuts or cashews for an entirely different texture and nutty flavor to complement your meal.
Expert Tips for Peking-Style Beef
- Choose the Right Beef: Use regular minced beef for the best caramelization and rich flavor; avoiding extra-lean options ensures a juicy dish.
- Enhance the Heat: For those who like a kick, add chili crisp, sriracha, or chili oil to the sauce for extra spiciness without overwhelming the dish.
- Meal Prep Friendly: Cook the beef ahead of time and store it in the fridge for up to 3 days; prepped cucumbers and spring onions can save you precious cooking time.
- Watch the Thickness: When thickening the sauce with cornflour, stir vigorously to prevent clumps; cooking too long may cause it to become overly thick.
- Avoid Freezing Issues: If you must freeze leftovers, do so with caution, as the sauce may lose its texture; reheat gently and stir well before serving.
How to Store and Freeze Peking-Style Beef
Fridge: Store leftovers in an airtight container for up to 3 days to preserve freshness. Reheat gently in a pan or microwave, adding a splash of water if the sauce thickens.
Freezer: While not ideal, you can freeze the beef for up to 2 months. Ensure it’s in a well-sealed container to prevent freezer burn, and reheat gently on the stove to maintain texture.
Reheating: To enjoy the best flavors of Peking-style beef, reheat on low in a skillet until heated through, stirring to ensure the sauce coats the beef evenly.
Avoid Freezing: For optimal taste and texture, it’s best to enjoy Peking-style beef fresh, as freezing can alter the sauce’s quality.
Make Ahead Options
These Quick Peking-Style Beef preparations are a lifesaver for busy home cooks! You can prep the entire sauce and keep it in the refrigerator for up to 3 days; simply mix hoisin sauce, soy sauces, rice wine vinegar, brown sugar, and five-spice in advance to save time during the week. Additionally, you can cook the minced beef ahead of time and store it in an airtight container for up to 3 days as well, ensuring it stays just as delicious. When you’re ready to serve, reheat the beef gently, add the prepped sauce, and simmer for a couple of minutes to rediscover the vibrant flavors. With these make-ahead options, you’ll have dinner ready in a snap without sacrificing taste!
What to Serve with Peking-Style Beef?
Elevate your dinner experience with delightful sides that perfectly balance the flavors and textures of this delicious dish.
- Steamed Jasmine Rice: The classic pairing, its fluffy, fragrant grains soak up the savory sauce beautifully.
- Crispy Chow Mein Noodles: For an exciting crunch, serve with some crispy noodles that add texture to each bite.
- Fresh Cucumber Salad: A light and zesty salad offers a refreshing contrast; toss cucumbers with vinegar and sesame oil for a vibrant side.
- Garlic Green Beans: Stir-fried green beans add a pop of color and a nutritious boost, enhancing the meal with vibrant freshness.
- Vegetable Spring Rolls: These crispy appetizers provide a wonderful crunch and can be dipped in sweet chili sauce for added flavor.
- Chili Oil or Hot Sauce: For those craving a kick, a drizzle of flavorful chili oil elevates the whole meal, making it an unforgettable experience.
- Lychee Sorbet: End your meal on a sweet note with a refreshing lychee sorbet, refreshing your palate after the richness of the beef.
- Ginger Tea: A warm cup of ginger tea complements the meal’s flavors, providing a soothing finish and aiding digestion.
Peking-style Beef Recipe FAQs
What should I look for when selecting minced beef?
Absolutely! When selecting minced beef, look for meat that is bright red with a little marbling for flavor. Avoid any packages with dark spots or an unpleasant odor, as they indicate poor quality. Regular minced beef will provide the best taste and texture, while extra-lean options can dry out during cooking.
How should I store leftover Peking-style beef?
You can refrigerate leftover Peking-style beef in an airtight container for up to 3 days. Make sure to let it cool completely before sealing the container to preserve freshness. When reheating, do so gently on the stove or in the microwave, adding a splash of water if the sauce has thickened.
Can I freeze Peking-style beef?
While it’s not ideal, you can freeze Peking-style beef for up to 2 months if you ensure it’s stored in a well-sealed container to prevent freezer burn. To freeze, allow it to cool completely, then transfer to a freezer-safe container. When ready to eat, thaw it in the fridge overnight and reheat gently on low heat while stirring to maintain texture.
What if my sauce doesn’t thicken properly?
Very! If the sauce doesn’t thicken as expected, first ensure you’ve added the cornflour-water mixture and cooked it long enough (30-60 seconds). If it’s still not thickening, mix an additional half teaspoon of cornflour with a small amount of cold water to create a slurry, then add it to the sauce and cook for a few more seconds while stirring continuously.
Are there any dietary considerations for this recipe?
Yes! This Peking-style beef can be easily adapted to different dietary needs. For those avoiding gluten, use gluten-free soy sauce and ensure the hoisin sauce is gluten-free as well. If you have allergies, double-check the labels on sauces to avoid any potential allergens. This recipe can also be made vegetarian by substituting minced beef with crumbled firm tofu or a plant-based alternative.
Quick Peking-Style Beef: Flavorful Dinner in 20 Minutes
Ingredients
Equipment
Method
- In a bowl, combine hoisin sauce, all-purpose and dark soy sauces, rice wine vinegar, brown sugar, and Chinese five-spice. Stir until well mixed.
- Heat light olive oil in a large pan over high heat. Add the minced beef, breaking it apart and cooking undisturbed for 5-6 minutes until browned. Stir and cook for another 1-2 minutes until fully cooked.
- Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Pour the prepared sauce over the beef. Let it simmer for 1-2 minutes, stirring until the beef is thoroughly coated.
- Stir in the cornflour-water mixture. Cook for another 30-60 seconds until the sauce thickens.
- While the beef cooks, toss cucumber ribbons with salt and let stand for 5 minutes. Pat dry before serving.
- Dish the Peking-style beef over steamed jasmine rice, garnishing with cucumber ribbons, sliced spring onions, sesame seeds, and a drizzle of sesame oil.