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Close Up of Peking-style Beef with Rice Recipe

Peking-style Beef

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Sticky, sweet and savoury minced (ground) beef cooked until glossy and caramelised. Serve Peking-style Beef over rice with cool cucumber ribbons and spring onion (scallion) for a quick fakeaway dinner that’s faster (and cheaper!) than delivery.

  • Total Time: 20 minutes
  • Yield: Serves 4

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

  • 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 (for extra-crisp cucumbers, see note 1)
  •  2 spring onions (scallions), thinly sliced
  •  Toasted sesame seeds
  •  1 tsp sesame oil

Instructions

  1. Make the sauce – In a jug or small bowl, combine the sauce ingredients, set aside. 
  2. Cook the beef – Heat the oil in a large heavy-based pan over high heat. Add the beef, break it up (so it covers more of the surface area of the pan), and allow it to cook, untouched, for at least 5–6 minutes – this will allow the beef to brown and develop crispy edges. Flip it, further breaking it apart with your spatula, and cook for  a further 1–2 minutes or until cooked through. 
  3. Add the garlic and ginger – Stir the garlic and ginger in, cooking for 30 seconds.
  4. Add the sauce – Pour the sauce over the beef and simmer for 1–2 minutes to coat the beef.
  5. Thicken the sauce – Stir in the cornflour and water mixture. Cook for 30–60 seconds until the sauce thickens and clings to the beef.
  6. Serve – Spoon over rice and top with cucumber ribbons, spring onion, sesame seeds and a drizzle of sesame oil.

Notes

Note 1 – How to get extra-crisp cucumbers: Toss the cucumbers (thinly sliced or ribboned) with ½ teaspoon sea salt flakes, let stand for 5 minutes, then pat dry with paper towel. This draws out excess moisture so the cucumbers stay fresh and crisp when served with the warm beef and rice.

Make Ahead

This recipe is perfect for getting ahead. Cook the beef completely, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave until piping hot before serving.

If you want to save a few extra minutes on the night, prep the cucumber ribbons and spring onion (scallion) earlier in the day. Keep them in separate airtight containers in the fridge, lined with paper towel to stay crisp.

Leftovers

Store leftover beef in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave until hot. If you’ve prepped the vegetable sides ahead of time, keep them stored separately so they stay fresh and crisp. For storage and reheating details, see the Make Ahead section above. Not suitable for freezing.

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Beef
  • Method: Stovetop
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: s

Find it online: https://simplehomeedit.com/recipe/peking-style-beef/