Peking-style Beef
Servings: 4
Calories: 447kcal
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.
Ingredients
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 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
- 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.
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.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.
Scan for full recipe:
