Peking-style Beef

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Sticky, glossy, sweet-savoury beef tastes like it came from your favourite Chinese restaurant – ready in 20 minutes.

If there’s one thing that never fails me at dinner time, it’s minced (ground) beef. It’s budget-friendly, cooks fast and requires zero effort – no chopping, no marinating, no stress! Just straight into the pan and dinner’s on its way.

This Peking-style Beef isn’t traditional by any stretch, but it IS a flavour bomb. Think all the sweet-savoury magic of Peking duck – hoisin, soy, ginger, garlic – but in a weeknight-friendly mince situation that comes together in 20 minutes flat. The beef caramelises in the pan until sticky and glossy, the sauce clings to every little craggy bit, and the edges catch just enough to give those deep, dark, flavour-packed bites.

The best part? The no-cook sides. It’s perfect with cool cucumber ribbons and crisp spring onion (scallion) – quick, fresh and no extra dishes. And if you feel like mixing things up, there are plenty of serving ideas below. It’s one of those fakeaway dinners that’s quicker (and cheaper) than delivery – and guaranteed to disappear fast.

What kind of minced (ground) beef should I use?

Use regular (not extra-lean) beef mince – a little fat helps the mince caramelise properly and gives the sauce a richer flavour. Lean mince tends to dry out and won’t give you those glossy, flavour-packed bits.

Can I make it spicy?

Absolutely. Stir in a spoonful of chilli crisp, sriracha, or even a dash of chilli oil. Or just serve it on the side so spice-lovers can add their own.

What can I serve it with?

That’s what I love about this recipe – it’s so versatile. No time? No problem. Keep it simple with cool cucumber ribbons and spring onion (scallion), as pictured, or mix it up with other fresh ingredients, such as julienned carrot, shredded cabbage (green, red or wombok/napa cabbage), or shredded lettuce.

It also works beautifully with steamed green vegetables – think broccolini (tenderstem broccoli), broccoli, snow peas (mangetout), green beans, or Chinese leafy greens like bok choy, choy sum or Chinese broccoli (gai lan). 

Rice is perfect for soaking up all that glossy sauce, but this beef just as good over noodles (egg or rice), or tucked into Chinese pancakes or bao buns – you’ll find both in the freezer section at most major supermarkets.

Can I use another protein?

Yes! Minced (ground) chicken, pork or turkey all work well. You can even try grated firm tofu for a vegetarian twist – just cook it the same way so it caramelises and soaks up the sauce.

Watch how to make Peking-style Beef

If you enjoyed Peking-style Beef, I think you’ll love:

Black Pepper Beef Noodles Recipe
Sticky Hoisin Beef Recipe
Sticky Rainbow Beef Recipe
One-pan Beef Ramen Noodles Recipe
Quick Beef and Broccoli Noodles Recipe 

Peking-style Beef

Author: Nicole

5 from 26 votes

“So quick and easy! My 5 year old who doesn’t eat anything said “I really love this beef!” and proceeded to clean his entire plate. I’m in awe .”

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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.

Prep 5 minutes mins

Cook 15 minutes mins

Total 20 minutes mins

Servings: 4

Ingredients

1x2x3x

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

Cook Mode(keeps your screen active)

• Make the sauce – In a jug or small bowl, combine the sauce ingredients and set aside. 
• 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. 
• Add the garlic and ginger – Stir the garlic and ginger in, cooking for 30 seconds.
• Add the sauce – Pour the sauce over the beef and simmer for 1–2 minutes to coat the beef.
• Thicken the sauce – Stir in the cornflour and water mixture. Cook for 30–60 seconds until the sauce thickens and clings to the beef.
• Serve – Spoon over rice and top with cucumber ribbons, spring onion, sesame seeds and a drizzle of sesame oil.

Nutrition information

Nutrition Facts

Peking-style Beef

Amount per Serving

Calories

447

% Daily Value*

Fat

 

32

g

49

%

Saturated Fat

 

11

g

69

%

Trans Fat

 

2

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

15

g

Cholesterol

 

89

mg

30

%

Sodium

 

1032

mg

45

%

Potassium

 

641

mg

18

%

Carbohydrates

 

16

g

5

%

Fiber

 

2

g

8

%

Sugar

 

8

g

9

%

Protein

 

25

g

50

%

Vitamin A

 

220

IU

4

%

Vitamin C

 

6

mg

7

%

Calcium

 

65

mg

7

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – How to get extra-crisp cucumbers Toss the cucumbers (thinly sliced or ribboned) with ½ teaspoon of 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 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. I don’t really recommend freezing this one because the sauce can split and lose that glossy texture once thawed, and the vegetables can soften too much. That said, if you don’t mind a slight texture change, freezing will still work. Just reheat gently and give it a good stir. If you wanted to take it camping, vacuum-seal, then freeze. 

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

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Course beef

Cuisine Asian-inspired