Name: Savory Peking-style Beef in Just 20 Minutes for Busy Nights
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tablespoons Hoisin Sauce; 2 tablespoons All-Purpose Soy Sauce; 1 tablespoon Dark Soy Sauce; 2 tablespoons Rice Wine Vinegar; 1 tablespoon Brown Sugar; 1 teaspoon Chinese Five-Spice (optional); 1 pound Regular Minced Beef (not extra-lean); 3 cloves Freshly Minced Garlic; 1 tablespoon Freshly Grated Ginger; 2 tablespoons Light Olive Oil; 1 tablespoon Cornflour (Cornstarch) (mix with water before adding); 1 medium Cucumber (cut into ribbons)

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I never thought a dish could transport me so swiftly back to bustling Chinatown, where the aroma of spices mingles with the laughter of families gathered around steaming plates. This Quick Peking-style Beef recipe is my go-to for those weeknight cravings when I yearn for that delicious takeout comfort, minus the waiting time. Ready in just 20 minutes, it’s not only a budget-friendly option but also a delightful way to impress the family without breaking a sweat. With minimal effort and a handful of simple ingredients, you’ll have a tender, sticky-sweet minced beef dish that’s sure to satisfy everyone’s taste buds. Ready to dive into the deliciousness? Let’s get cooking!

Why is Peking-style Beef a Must-Try?

Quick and Easy: In just 20 minutes, you can whip up a scrumptious meal that feels like takeout, but without the hassle.

Flavor Explosion: The combination of hoisin and soy sauce, paired with garlic and ginger, creates a deliciously addictive sauce that’s both sweet and savory.

Budget-Friendly: Using affordable ingredients, this recipe is perfect for anyone looking to enjoy restaurant-quality cuisine without breaking the bank.

Customizable: Whether you opt for ground beef, chicken, or tofu, this dish is versatile enough to suit any dietary preference.

Family Favorite: The sticky, tender beef is bound to please picky eaters and foodies alike. Serve it with rice or noodles for a hearty meal that everyone will love!

For more delightful recipes, check out our Cajun Roast Beef for another quick dinner idea or try Cheesy Beef Chimichangas for a fun flavor twist!

Peking-style Beef Ingredients

• Craving homemade Peking-style Beef? Here’s what you’ll need!

For the Sauce

Hoisin Sauce – Adds sweetness and depth of flavor; you can make it from scratch if unavailable.
All-Purpose Soy Sauce – Provides saltiness and umami; try tamari for a gluten-free option.
Dark Soy Sauce – Enhances color and richness for a beautiful dish.
Rice Wine Vinegar – Introduces acidity for balance; this is essential in Asian flavors.
Brown Sugar – Contributes sweetness; coconut sugar or maple syrup work as great substitutes.
Chinese Five-Spice (optional) – Adds aromatic complexity for an authentic touch.

For the Beef

Regular Minced Beef (not extra-lean) – Provides juiciness and flavor; it caramelizes beautifully. Substitute with ground chicken, pork, turkey, or grated firm tofu for a veggie twist.

Aromatics and Extras

Freshly Minced Garlic – Imparts fragrance and boosts flavor in the dish.
Freshly Grated Ginger – Adds warmth and zest to the recipe.
Light Olive Oil – Used for frying; any neutral oil like vegetable or canola will do.
Cornflour (Cornstarch) – Thickens the sauce; mix it with water before adding to the dish.

For Serving

Cucumber Ribbons – Salting them beforehand helps remove excess moisture, adding a crisp texture to your meal.

Now you’re all set to whip up this quick and delicious Peking-style Beef! Happy cooking!

Step‑by‑Step Instructions for Peking-style Beef

Step 1: Prepare the Sauce
In a small bowl, combine hoisin sauce, all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and Chinese five-spice (if using). Stir until the sugar dissolves thoroughly and the mixture is smooth. This savory-sweet sauce will be the foundation of your Peking-style Beef, so set it aside while you cook the meat.

Step 2: Heat the Oil
In a large frying pan or wok, heat 2 tablespoons of light olive oil over high heat for about 1 minute. You want the oil to shimmer but not smoke. This high temperature ensures the beef caramelizes well, offering that coveted crispy texture. Make sure the pan is hot enough before adding the meat for optimal browning.

Step 3: Cook the Minced Beef
Add the regular minced beef to the hot oil, spreading it out evenly. Let it cook undisturbed for 5-6 minutes, allowing it to brown richly. After this initial browning, use a spatula to break it apart and continue cooking for another 1-2 minutes until fully browned and no pink remains. The beef should be sizzling and fragrant at this point.

Step 4: Add Aromatics
Once the beef is nicely browned, stir in the freshly minced garlic and grated ginger. Cook for about 30 seconds, stirring constantly until you can smell the aromatic flavors wafting through the kitchen. This step adds depth to your Peking-style Beef, enhancing its overall flavor profile.

Step 5: Incorporate the Sauce
Pour the prepared sauce mixture over the browned beef. Reduce the heat to medium and let it simmer for 1-2 minutes, stirring occasionally. This allows the flavors to meld and ensures the beef is well coated. You should see the sauce bubbling gently, hinting at the deliciousness that’s to come.

Step 6: Thicken the Sauce
In a small bowl, mix 1 tablespoon of cornflour with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering beef while stirring continuously for about 30-60 seconds. Watch for the sauce to thicken, coating the beef in a glossy, sticky glaze that’s characteristic of authentic Peking-style Beef.

Step 7: Prepare Cucumber Ribbons
While the beef finishes cooking, prepare the cucumber ribbons. Using a vegetable peeler, slice cucumbers into thin, long ribbons. Sprinkle lightly with salt and let them sit for a few minutes to draw out excess moisture. This step will keep the ribbons crisp and refreshing, perfect for balancing the richness of the beef.

Expert Tips for Peking-style Beef

• Use the Right Beef: Choose regular minced beef (not extra-lean) to get the juiciest, most flavorful result while ensuring it caramelizes properly.

• Brown Well: Allow the beef to cook undisturbed for the first 5-6 minutes to develop those delicious crispy edges, elevating your Peking-style Beef.

• Prep Ahead: Chop and store vegetable sides, like cucumber ribbons and spring onions, in advance to save time during cooking and keep them fresh.

• Thickening Trick: Mix cornflour with water before adding it to the dish; adding dry cornflour directly can create lumps and ruin your sauce’s texture.

• Leftover Love: This dish reheats wonderfully! Store any leftovers in an airtight container for up to 3 days, making it perfect for quick lunches or dinners.

What to Serve with Quick Peking-style Beef

Elevate your weeknight dinner with delightful pairings that enhance the sticky-sweet flavors of this savory beef dish.

Steamed Jasmine Rice: The fluffy texture of jasmine rice soaks up the delicious sauce, providing the perfect base for your beef.
Crisp Cucumber Salad: A refreshing salad adds crunch and coolness, balancing the rich flavors of the beef beautifully.
Chinese Broccoli Stir-Fry: Slightly bitter and tender, this vegetable adds a nutritious green element that complements the sweetness of the beef.
Garlic Noodles: Twirl these savory noodles into the mix for an added layer of flavor and texture that kids and adults love.
Sweet Sesame Dumplings: For an adventurous twist, serve steamed dumplings filled with sweet ingredients for a delightful dessert finish to your meal.
Chilled Green Tea: Refreshing and lightly sweet, a cup of chilled green tea pairs wonderfully with the flavors in your meal, enhancing the dining experience.
Spring Rolls: Crispy on the outside and filled with fresh veggies, they add a satisfying crunch that contrasts nicely with the beef’s softness.
Fruit Sorbet: Light and refreshing, a scoop of sorbet or ice cream will cleanse the palate and offer a sweet conclusion after a savory feast.

Storage Tips for Peking-style Beef

Fridge: Store cooked Peking-style Beef in an airtight container for up to 3 days. This keeps it fresh and flavorful while allowing you to enjoy it again quickly.

Freezer: If you need longer storage, freeze the cooked beef for up to 2 months. Portion it into freezer-safe bags, removing as much air as possible before sealing.

Reheating: To reheat, simply thaw overnight in the fridge, then warm in a pan over low heat until heated through. Add a splash of water or broth to loosen the sauce, if needed.

Prep Ahead: Chopped vegetables like cucumber ribbons can be prepped and stored separately in the fridge, lined with paper towels to maintain their crispness for optimal freshness!

Peking-style Beef Variations & Substitutions

Feel free to get creative with this Peking-style beef recipe! You can customize it in so many delicious ways.

Vegetarian Option: Swap out minced beef for grated firm tofu or tempeh for a satisfying vegetarian dish. This twist keeps all the flavor while being plant-based.
Different Proteins: Use ground chicken, turkey, or pork instead of beef for a different flavor profile. Each protein brings its own unique taste and texture to the dish.
Add More Veggies: Stir in extra vegetables like bell peppers, snap peas, or broccoli during the cooking process for added nutrition and flavor. The more colorful your dish, the more appealing it becomes!
Spicy Kick: Add sliced fresh chilies or a splash of chili sauce for a spicy twist. This will turn up the heat and provide a delightful contrast to the sweetness of the sauce.
Serving Styles: Instead of serving with just rice, try it in wraps using Chinese pancakes or bao buns. You can even serve it over steamed noodles for an entirely different experience.
Explore Sauces: Mix up the hoisin sauce with some sweet chili sauce for an exciting flavor enhancement. It adds a different dimension that complements the dish beautifully.
Crispy Toppings: For added crunch, sprinkle some toasted sesame seeds or crushed peanuts on top before serving. It elevates the dish with a delightful texture contrast.

If you’re looking for more beef-related inspiration, be sure to check out our delicious Ground Beef Spinach or indulge in our comforting Beef Short Rib dishes!

Make Ahead Options

These Quick Peking-style Beef is perfect for meal prep enthusiasts! You can mix the sauce ingredients (hoisin sauce, soy sauces, vinegar, brown sugar, and Chinese five-spice) and store it in the refrigerator for up to 3 days. Additionally, you can pre-cook the minced beef and refrigerate it, ensuring it stays flavorful and juicy. When ready to serve, simply reheat the beef in a pan, pour in your prepped sauce, and thicken the mixture with cornflour slurry as directed. For the cucumber ribbons, prepare them ahead of time and refrigerate them in a sealed container lined with paper towels to keep them crisp. Enjoy the convenience of this make-ahead strategy while savoring restaurant-quality Peking-style Beef that’s just as delicious as when freshly cooked!

Peking-style Beef Recipe FAQs

How do I choose the right minced beef for this recipe?
Absolutely! For the best flavor and texture, I recommend using regular minced beef rather than extra-lean. The fat in regular beef helps it caramelize beautifully, resulting in a richer taste and juicy texture that truly enhances your Peking-style Beef. If you’re looking for alternatives, you can also use ground chicken, pork, turkey, or grated firm tofu for a vegetarian option.

How should I store leftover Peking-style Beef?
Very! You can store your cooked Peking-style Beef in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and delicious for quick meals later. If you want to save it for a longer time, freeze it in freezer-safe bags for up to 2 months. Just remember to remove as much air as possible before sealing the bags!

Can I freeze Peking-style Beef?
Of course! Freezing is a great option if you plan to make this dish ahead of time. Here’s how to do it: Allow the beef to cool to room temperature, then portion it into freezer-safe bags, making sure to remove air before sealing. You can freeze the beef for up to 2 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.

What should I do if my sauce is too thin?
No worries! If your sauce turns out thinner than expected, one effective method is to mix a tablespoon of cornflour with a tablespoon of water to create a slurry. Gradually stir this mixture into your simmering sauce while cooking until it thickens. This should take about 30-60 seconds. Just remember to add it gradually, as you can always thicken further but can’t easily thin down a sauce.

Is this recipe suitable for anyone with allergies?
Definitely! Just be cautious with the soy sauce and hoisin sauce, as they can contain gluten or soy allergens. If you have dietary restrictions, consider swapping regular soy sauce for tamari, which is gluten-free, and ensure your hoisin sauce doesn’t have any undesirable ingredients. It’s also a good idea to check if anyone is allergic to garlic or specific spices used in the recipe.

What other vegetables can I add to my Peking-style Beef?
The more the merrier! You can definitely add more vegetables to amp up the nutrition and flavor. I often include julienned carrots, shredded cabbage, or steamed greens. Just make sure to prepare them ahead of time so that they can cook quickly with the beef. This extra step not only enhances the dish but also gives it a lovely color and texture!