As the sun dips below the horizon after a long day, I often find myself yearning for a meal that combines the comforting warmth of home with the exciting flavors of takeout. That’s where this 20-Minute Peking-Style Beef comes into play. The moment I first tossed seasoned beef into a hot pan, drenching it in a glossy, sweet-savoury sauce, I was transported to my favorite Chinese restaurant, but from the cozy confines of my kitchen.
This quick dinner is not just indulgent in taste; it’s a budget-friendly option for those of us eager to get away from the fast food rut and back to hearty home-cooked meals. Whether you’re feeding a hungry family or just yourself after a whirlwind of a day, this versatile recipe provides the perfect canvas—swap in chicken, pork, turkey, or even tofu to keep things exciting. So roll up your sleeves and let’s dive into this fast, flavorful feast that will have your loved ones asking for seconds!
Why is Peking-style Beef a Must-Try?
Quick and Easy: In just 20 minutes, you can indulge in restaurant-quality flavors without the hassle of a long prep time.
Versatile Options: Tailor your dish with various proteins—beef, chicken, pork, turkey, or even tofu—making it perfect for any preference!
Family-Friendly: This meal is not only budget-friendly but also a great way to bring your loved ones together for a delicious dinner.
Flavor Explosion: Enjoy the sticky, sweet-savoury sauce that beautifully coats each bite, creating a delightful contrast with fresh cucumber ribbons.
Time-Saving: Ideal for busy weeknights, you can whip up this Peking-style Beef while catching up on your favorite show. For more quick recipes, check out our collection of quick dinner ideas.
Peking-style Beef Ingredients
• Get ready to create your own delicious fakeaway!
For the Sauce
- 3 tbsp hoisin sauce – Adds sweetness and depth; try homemade hoisin or other sweet Asian sauces if needed.
- 1 tbsp all-purpose soy sauce – Provides saltiness and umami; opt for low-sodium soy sauce for a lighter flavor.
- 1 tbsp dark soy sauce – Contributes a rich color and deeper flavor; substitute with more regular soy sauce if unavailable.
- 1 tbsp rice wine vinegar – Balances sweetness with acidity; white or apple cider vinegar can work as substitutes.
- 1 tsp brown sugar – Enhances sweetness; can be omitted for a lower-sugar version.
- ½ tsp Chinese five-spice (optional) – Introduces aromatic complexity; omit or substitute with ground cinnamon if you don’t have it.
For the Beef
- 1 tbsp light olive oil (or any neutral oil) – Used for frying; any cooking oil, such as canola or vegetable, will do.
- 500 g (1 lb) regular minced beef – The base protein; provides flavor and can be swapped for ground chicken, pork, turkey, or crumbled firm tofu.
- 1 tsp freshly minced garlic – Adds flavor; pre-minced garlic can be used in a pinch.
- 1 tbsp freshly grated ginger – Provides fresh and zesty notes; ground ginger may be used but alters the flavor slightly.
- 1 tsp cornflour (cornstarch) mixed with 2 tbsp water – Used to thicken the sauce; arrowroot powder can be a gluten-free substitute.
For Serving
- Steamed jasmine rice – The ideal base for the dish; can be replaced with noodles or cauliflower rice.
- 2 cucumbers (for ribbons) – Adds refreshing crunch; any salad cucumber will work, and can be used whole, sliced, or ribboned.
- 2 spring onions (scallions) – Provides freshness; any green onion variety is suitable.
- Toasted sesame seeds – Optional garnish for added texture and flavor; can be left out if unavailable.
- 1 tsp sesame oil – Enhances the flavor at serving; substitute with any flavorful oil if desired.
Now that you have your Peking-style Beef ingredients ready, let’s turn your kitchen into a bustling restaurant in just 20 minutes!
How to Make Peking-style Beef
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Combine hoisin sauce, soy sauces, rice wine vinegar, brown sugar, and five-spice in a small bowl; mix well and set aside to meld the flavors.
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Heat oil in a large pan over high heat until shimmering. Add beef, cooking undisturbed for 5-6 minutes until browned, then crumble and cook for an additional 1-2 minutes until fully cooked through.
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Add freshly minced garlic and grated ginger; stir and cook for about 30 seconds until fragrant, filling your kitchen with delicious aromas.
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Pour the prepared sauce over the beef. Simmer for 1-2 minutes, ensuring every piece is coated in that sticky, glossy goodness.
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Stir in the cornflour-water mixture and cook for another 30-60 seconds until the sauce thickens, becoming beautifully glossy.
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Prepare cucumber ribbons by salting them, then patting them dry with paper towels to keep the dish refreshing and crunchy.
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Serve the Peking-style beef over steamed jasmine rice, garnishing with cucumber ribbons, spring onions, toasted sesame seeds, and a drizzle of sesame oil for that final touch.
Optional: Add a sprinkle of chili flakes for an extra kick!
Exact quantities are listed in the recipe card below.
Expert Tips for Peking-style Beef
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Meat Choice Matters: Use regular minced beef for best texture and flavor; lean cuts might result in a dry dish that lacks richness.
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Flavor Boost: For an extra kick, stir in chili crisp or sriracha before serving—this elevates your Peking-style beef to new heights.
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Prep Ahead: Chop and prepare your vegetable sides beforehand to streamline the cooking process, making your weeknight dinner even quicker.
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Thickening Trick: Ensure your cornflour mixture is lump-free before adding it to the sauce to avoid clumps—smooth sauce equals delightful flavor.
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Serving Fresh: Though delicious, it’s best enjoyed fresh; reheating is okay, but don’t freeze—this may compromise the sauce’s lovely texture.
How to Store and Freeze Peking-style Beef
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Fridge: Store cooked Peking-style beef in an airtight container for up to 3 days. Ensure it cools before sealing to maintain freshness and flavor.
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Reheating: To enjoy leftovers, reheat in a pan over medium heat until warmed through, occasionally stirring. Avoid microwave reheating for best texture.
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Freezer: It’s not recommended to freeze Peking-style beef, as the sauce’s texture may break down, leading to an unsatisfactory result upon thawing. Enjoy fresh for optimal taste!
Make Ahead Options
These Peking-style Beef preparations are perfect for busy home cooks looking to save time! You can mix the sauce (hoisin sauce, soy sauces, rice wine vinegar, brown sugar, and five-spice) and store it in the refrigerator for up to 24 hours before using. Additionally, you can prepare the cucumber ribbons and store them in an airtight container for up to 3 days to keep them fresh and crunchy. When you’re ready to serve, just cook the ground beef and add the garlic, ginger, and pre-made sauce; this will allow you to enjoy restaurant-quality Peking-style Beef with minimal effort on those hectic weeknights. For the best quality, avoid freezing the meat, as it may affect the sauce’s texture when reheating.
What to Serve with Peking-Style Beef?
Transform your midweek dinner into a delightful event with these scrumptious pairing ideas that complement the rich, sweet-savoury essence of Peking-style beef.
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Steamed Jasmine Rice: The perfect base for soaking up the sticky sauce and balancing the dish’s bold flavors.
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Cucumber Ribbons: Add a refreshing crunch that contrasts beautifully with the rich beef, making each bite more enjoyable.
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Quick Pickled Veggies: Brighten up your plate with tangy, crisp vegetables; they add a pop of color and freshness that balances the dish.
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Stir-Fried Broccolini: The slight bitterness of broccolini complements the sweet flavors, creating a wonderful harmony on your palate.
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Sesame Noodles: Savory noodles drizzled with sesame oil make for a delightful, textural counterpart to the beef’s sauciness.
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Chili Garlic Edamame: These spicy pods pack a punch, giving a fun kick that enhances the meal’s overall flavor profile.
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Mango Salad: A sweet and zesty salad brings a fruity balance, refreshing the taste buds with every bite.
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Brownies: End the meal on a sweet note with fudgy brownies; their rich chocolate pairs surprisingly well after the savory main dish.
With these tantalizing sides, you’ll create a well-rounded meal that everyone will love!
Peking-style Beef Variations
Ready to mix things up with this delightful dish? Let your culinary creativity shine as you explore different flavor profiles and ingredients.
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Chicken: Swap minced beef for ground chicken for a juicy, lean alternative that’s just as flavorful.
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Pork: Ground pork brings a slightly sweeter taste and is perfect for those who love a richer flavor in their fakeaway.
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Turkey: Use ground turkey for a healthier option without sacrificing deliciousness—it’s light and packed with protein.
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Tofu: For a vegetarian twist, replace beef with crumbled firm tofu, soaking up all the delightful sauce.
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Vegetable Boost: Add in steamed broccoli, snap peas, or bell peppers for extra nutrition and a vibrant crunch to your dish.
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Noodle Swap: Serve your beef over rice noodles instead of jasmine rice for a satisfying, slurp-worthy meal.
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Heat Level: Spice things up by incorporating fresh chilies, sriracha, or chili flakes to your sauce if you crave that extra kick.
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Cucumber Alternatives: If you’re out of cucumbers, try shredded carrots or zucchini ribbons for a refreshing alternative that adds color and crunch.
Peking-style Beef Recipe FAQs
What kind of beef should I use for Peking-style beef?
Absolutely! For the best results in your Peking-style beef, use regular minced beef. This type provides enough fat for caramelization and a rich flavor. Lean cuts may cook too quickly and dry out, leading to less satisfying results. If you’re looking for alternatives, ground chicken, pork, turkey, or crumbled firm tofu make excellent substitutions.
How should I store leftovers?
You can store cooked Peking-style beef in an airtight container in the refrigerator for up to 3 days. It’s essential to let it cool completely before sealing to preserve freshness. When reheating, use a pan over medium heat, stirring occasionally until warmed through. This will help maintain the texture of the beef and sauce.
Can I freeze Peking-style beef?
I don’t recommend freezing Peking-style beef, as the texture of the sauce can suffer upon thawing, becoming watery or grainy. If you have leftovers, enjoy them fresh for the best flavor and texture! If you’re looking to make things in advance, consider prepping the ingredients and making the dish fresh when needed.
How do I know if my ingredients are ripe or of good quality?
When choosing your vegetables, look for cucumbers that are firm and smooth, avoiding any with soft spots or dark areas. For garlic and ginger, select those that are plump and firm. Ideally, opt for fresh, high-quality ingredients to elevate the flavors of your Peking-style beef. Fresh ingredients can make all the difference in this quick recipe!
Are there any dietary considerations to keep in mind with this recipe?
Certainly! If you’re serving Peking-style beef to guests or family members with dietary restrictions, be mindful of allergens. This recipe contains soy and gluten due to the sauces. For a gluten-free option, you can substitute with gluten-free soy sauce and arrowroot powder instead of cornflour. Additionally, for those avoiding meat, the recipe can be easily adapted using firm tofu or a variety of vegetables. Enjoy the flexibility and make it a truly family-friendly meal!
What should I do if the sauce is too thick?
If you find that your sauce is too thick after adding the cornflour-water mixture, simply add a splash of water or broth while stirring on low heat until you reach your desired consistency. Be careful not to add too much at once—about a tablespoon should do the trick. This way, you can enjoy the perfect sticky, glossy sauce without compromising the flavor!
Quick and Tasty Peking-Style Beef for Busy Weeknights
Ingredients
Equipment
Method
- Combine hoisin sauce, soy sauces, rice wine vinegar, brown sugar, and five-spice in a small bowl; mix well and set aside to meld the flavors.
- Heat oil in a large pan over high heat until shimmering. Add beef, cooking undisturbed for 5-6 minutes until browned, then crumble and cook for an additional 1-2 minutes until fully cooked through.
- Add freshly minced garlic and grated ginger; stir and cook for about 30 seconds until fragrant, filling your kitchen with delicious aromas.
- Pour the prepared sauce over the beef. Simmer for 1-2 minutes, ensuring every piece is coated in that sticky, glossy goodness.
- Stir in the cornflour-water mixture and cook for another 30-60 seconds until the sauce thickens, becoming beautifully glossy.
- Prepare cucumber ribbons by salting them, then patting them dry with paper towels to keep the dish refreshing and crunchy.
- Serve the Peking-style beef over steamed jasmine rice, garnishing with cucumber ribbons, spring onions, toasted sesame seeds, and a drizzle of sesame oil for that final touch.