Description
This Peking-style beef recipe offers a flavorful and quick way to enjoy tender, crispy-edged minced beef coated in a savory hoisin and soy sauce blend. Served over steamed jasmine rice with refreshing cucumber ribbons and sesame accents, it’s a perfect balance of sweet, salty, and aromatic flavors 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 Mixture
- 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 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.
- Cook the beef: Heat the oil in a large heavy-based pan over high heat. Add the minced beef, spread it out to cover as much surface area as possible, and let it cook untouched for 5–6 minutes. This allows the beef to brown nicely and develop crispy edges. Then flip and break the beef apart with a spatula, cooking for an additional 1–2 minutes until fully cooked.
- Add the garlic and ginger: Stir in the freshly minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Add the sauce: Pour the prepared sauce over the beef and let it simmer for 1–2 minutes, allowing the beef to soak up the flavors.
- Thicken the sauce: Stir in the cornflour and water mixture to the pan. Cook for 30–60 seconds, stirring frequently, until the sauce thickens and coats the beef evenly.
- Serve: Spoon the savory beef mixture over steamed jasmine rice. Garnish with cucumber ribbons, sliced spring onions, toasted sesame seeds, and finish with a drizzle of sesame oil for extra aroma and flavor.
Notes
- For extra-crisp cucumber ribbons, peel thin strips using a vegetable peeler right before serving to maintain freshness and crunch.
- You can adjust the level of sweetness or saltiness in the sauce by modifying the amount of brown sugar or soy sauce to suit your taste preferences.
- Using regular minced beef with some fat content helps achieve crispy edges; extra-lean beef won’t brown as well.
- If you prefer a spicier version, consider adding a pinch of chili flakes or a dash of chili oil when cooking the beef.
