As I stood in my kitchen, the aroma of sizzling ground beef filled the air, instantly transporting me to my favorite Chinese takeout spot. This quick Peking-style beef recipe is a delightful twist on that beloved dish, bringing the same comforting flavors to my home in just 20 minutes. It’s an easy weeknight dinner that not only satisfies cravings but also keeps your budget intact—perfect for those busy evenings when cooking feels like a mini marathon. With sticky, glossy minced beef paired with bright, fresh cucumber and topped off with a savory sauce of hoisin and garlic, this meal is a total game-changer. What’s your go-to dish when you need a quick pick-me-up?
Why Is This Peking-Style Beef Recipe Special?
Quick and Easy: This recipe is just a 20-minute endeavor, making it perfect for hectic weeknights when you crave something delicious without the fuss.
Rich Flavor: The blend of hoisin, soy sauce, and fresh garlic gives every bite a deep, satisfying taste that rivals your favorite Chinese takeout.
Budget-Friendly: Enjoy restaurant-quality flavors at home without breaking the bank—you’ll love how it fits your wallet while delighting your palate.
Versatile: Feel free to substitute proteins or add colorful vegetables like carrots or green beans, ensuring a personalized dish every time. If you’re looking for more creative dinner options, check out my Chilli Beef New and Grilled Beef Tenderloin.
Crowd-Pleasing: Perfect for the whole family, this dish is sure to impress both adults and kids alike, making it a staple for any dinner table.
Peking-Style Beef Ingredients
• For the Sauce
- Hoisin Sauce – Adds sweetness and depth of flavor. Substitution: Use homemade hoisin if unavailable.
- Soy Sauce (All-Purpose & Dark) – Provides umami and saltiness. Use low-sodium soy for a healthier option.
- Rice Wine Vinegar – Balances the sweetness of the hoisin. Substitution: Apple cider vinegar.
- Brown Sugar – Enhances sweetness and caramelization. Substitution: Coconut sugar or honey.
- Chinese Five-Spice (Optional) – Adds aromatic depth. Omit if not available; results will still be tasty.
• For the Beef
- Olive Oil (or any neutral oil) – For cooking the beef. Use sesame oil for a nutty flavor.
- Ground Beef – The main protein, providing richness and flavor. Substitution: Ground chicken, pork, turkey, or grated firm tofu for a vegetarian option.
- Garlic & Ginger – Fresh aromatics enhancing flavor. Use powder as a last-minute substitute (less flavor).
- Cornstarch & Water Mixture – Creates a thick sauce that coats the beef. Essential for the desired sauce texture.
• For Serving
- Steamed Jasmine Rice – Serves as a base that absorbs the sauce. Substitution: Noodles or Chinese pancakes.
- Cucumber & Spring Onion – Fresh, cool contrast to the hot beef. Garnish with sesame seeds for added texture.
Step‑by‑Step Instructions for Peking-style Beef
Step 1: Prepare Sauce
In a small bowl, whisk together hoisin sauce, both soy sauces, rice wine vinegar, and brown sugar. If you’re using Chinese five-spice, add that as well. Set this flavorful mixture aside; it will become the base that enriches your Peking-style beef with a delightful sweetness and depth.
Step 2: Cook Beef
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add 1 pound of ground beef, cooking it undisturbed for about 5-6 minutes until it’s browned. Break apart the beef with a spatula and continue cooking for another 1-2 minutes until fully cooked, losing the pink and turning nice and crispy—this creates great texture.
Step 3: Add Aromatics
Once the beef is nicely browned, stir in 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté for about 30 seconds, stirring frequently, until the garlic and ginger become fragrant and aromatic. This step enhances the overall flavor profile and makes your kitchen smell heavenly!
Step 4: Combine Sauce
Pour the prepared sauce over the cooked beef in the skillet. Allow the mixture to simmer for 1-2 minutes, stirring occasionally. This will help the beef absorb all those savory flavors and create a rich coating for the Peking-style beef, giving it that luscious, glossy finish.
Step 5: Thickening Sauce
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the simmering beef and sauce, cooking for another 30-60 seconds until the sauce thickens to your desired consistency. You’ll know it’s ready when it clings nicely to the beef.
Step 6: Prep Cucumbers
While the beef is thickening, julienne a cucumber into thin ribbons. Toss these with a pinch of salt and let them sit for about 5 minutes to draw out excess moisture. Afterward, pat the ribbons dry; this ensures they remain crisp and provide a refreshing contrast to the warm, sticky Peking-style beef.
Make Ahead Options
These Peking-style beef preparations are perfect for busy home cooks looking to save time during the week! You can mix the sauce (hoisin, soy sauces, rice vinegar, and brown sugar) up to 24 hours in advance and refrigerate it in an airtight container for easy access. Additionally, you can chop the garlic and ginger (to prevent browning) and julienne the cucumber ribbons; store them separately in the fridge for up to 3 days. When you’re ready to serve, simply cook the ground beef, add the aromatics, and simmer with the prepped sauce, thickening it right before enjoying. This approach ensures you’ll have a delicious meal without the last-minute rush, making your weeknights just a little bit easier!
How to Store and Freeze Peking-Style Beef
Fridge: Store leftover Peking-style beef in an airtight container for up to 3 days. Make sure it’s cooled down before sealing to retain its texture.
Freezer: It’s not recommended to freeze Peking-style beef, as the sauce may separate upon thawing, compromising flavor and consistency.
Reheating: When ready to enjoy leftovers, gently reheat in a pan over low heat, stirring occasionally to ensure even warming without drying out the beef.
Freshness Tip: For the best flavor, always serve Peking-style beef fresh after cooking.
What to Serve with Quick Peking-Style Beef
Elevate your weeknight dinner experience with a delightful array of sides that balance and enhance the flavors of your savory dish.
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Steamed Jasmine Rice: This light, fluffy rice soaks up the rich sauce beautifully, providing a comforting base that ties the meal together.
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Crispy Spring Rolls: These crunchy delights add a satisfying texture contrast, filled with fresh vegetables, making a delightful appetizer or side.
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Stir-Fried Bok Choy: Quickly sautéed with garlic, it brings a vibrant and fresh element to the table, enhancing the Asian-inspired theme.
Bring the family together with a vibrant vegetable medley alongside your Peking-style beef. Combine your favorite seasonal veggies for a colorful, nutritious touch.
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Chilled Cucumber Salad: Refreshingly cool, this salad complements the warm beef, adding a crunch that’s especially satisfying between bites.
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Hot Green Tea: With its mild and soothing flavor, hot green tea washes down the rich beef beautifully, rounding out the meal experience.
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Mango Sticky Rice: For a sweet ending, this dessert provides a tropical twist, with the creamy coconut milk contrasting perfectly against the savory beef.
Tips for the Best Peking-Style Beef
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Choose the Right Beef: Use regular ground beef for optimal flavor and caramelization. Extra lean beef can result in a dry texture.
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Prep Ingredients Ahead: Wash and julienne cucumbers and chop aromatics beforehand to save time during cooking. This step helps streamline the process for a quick dinner.
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Don’t Overcook the Sauce: Allow the sauce to simmer briefly once added to the beef. Overcooking can lead to a loss of those lovely sweet and savory flavors.
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Thicken Perfectly: Ensure your cornstarch-water mixture is well blended before adding it to the beef. This ensures even thickening for the sauce that clings beautifully to your Peking-style beef.
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Serve Fresh: For the best experience, serve your dish right after cooking. Leftovers can be stored for up to 3 days in the fridge, but fresh is always better!
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Customize Your Veggies: Add julienned carrots or bell peppers for extra color and crunch, enhancing both flavor and nutrition.
Peking-Style Beef Variations & Substitutions
Feel free to get creative with this Peking-style beef recipe—your taste buds will thank you!
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Ground Turkey: Swap ground beef for turkey to enjoy a leaner option without sacrificing flavor.
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Vegetable Boost: Add in julienned carrots, bell peppers, or shredded cabbage for a vibrant, colorful dish packed with nutrients.
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Noodle Alternative: Serve the beef over rice noodles or toss it in with some stir-fried noodles for a hearty twist.
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Heat It Up: For those who love a bit of spice, toss in some crushed red pepper flakes or sliced jalapeños to kick up the heat. The extra warmth will tantalize your senses!
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Asian Slaw: Mix in a quick Asian slaw of shredded cabbage, carrots, and green onions to serve alongside. It adds a refreshing crunch and balances the richness of the beef beautifully.
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Vegetarian Delight: Swap ground beef for grated firm tofu or tempeh for a hearty vegetarian option that still delivers on flavor.
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Fragrant Herbs: Incorporate fresh herbs like cilantro or basil as an aromatic garnish for a burst of flavor that’s sure to delight the palate.
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Savory Sauce: Experiment by replacing hoisin sauce with a homemade version or even plum sauce for an alternate flavor profile that’s just as delicious. For more beef inspiration, don’t miss my Chilli Beef New and Grilled Beef Tenderloin.
Get ready for a customizable dinner experience that suits your preferences, and enjoy every bite!
Peking-Style Beef Recipe FAQs
What type of ground beef should I use for this recipe?
Absolutely! For the best flavor and texture, I recommend using regular ground beef rather than extra lean. The fat content in regular ground beef helps achieve that beautiful caramelization and ensures the dish isn’t dry. If you’re looking for a healthier option, ground turkey or chicken can make great substitutes while still delivering on flavor.
How do I store leftover Peking-style beef?
Very simply! Once cooled, store the leftover Peking-style beef in an airtight container in the fridge for up to 3 days. Make sure the beef is completely cooled before sealing to retain its texture and flavor. When you’re ready to eat, gently reheat it on the stove over low heat to keep it moist and tender.
Can I freeze Peking-style beef for later use?
I wouldn’t recommend it! Freezing Peking-style beef is not ideal, as the sauce tends to separate when thawed, which can compromise the dish’s flavor and texture. It’s best enjoyed fresh. If you have leftovers, just stick to the fridge method for a short-term solution.
What should I do if the sauce doesn’t thicken properly?
Don’t worry, it happens! If your sauce doesn’t thicken as expected, make a quick cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Once well combined, add this to the simmering beef and sauce mixture. Cook for another 30-60 seconds, stirring constantly until the sauce reaches your desired consistency.
Are there any dietary considerations I should be aware of?
Absolutely! If you have a soy allergy, you can use tamari or coconut aminos as a substitute for soy sauce. For gluten-free options, ensure the hoisin and soy sauces are labeled gluten-free. If you want to make this dish vegetarian or vegan, replace ground beef with grated firm tofu or a meat alternative and use vegetarian sauces.
How can I tell if my ground beef is fresh enough to use?
Always! When selecting ground beef, look for meat that is bright red in color, not brown or gray. Fresh beef should also have a clean smell, not any off-putting odor. If you see dark spots or a tacky texture, it’s best to avoid using it for this delicious Peking-style beef recipe!
Savor Quick Peking-Style Beef for a Weeknight Win
Ingredients
Equipment
Method
- In a small bowl, whisk together hoisin sauce, both soy sauces, rice wine vinegar, and brown sugar. If using, add Chinese five-spice. Set aside.
- Heat olive oil in a large pan over medium-high heat. Add ground beef and cook undisturbed for 5-6 minutes until browned. Break apart and cook for another 1-2 minutes until fully cooked.
- Stir in minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Pour the prepared sauce over the cooked beef. Simmer for 1-2 minutes, stirring occasionally.
- Mix cornstarch with water to create a slurry. Stir into the simmering beef and sauce, cooking for another 30-60 seconds until thickened.
- Julienne cucumber and toss with a pinch of salt. Let sit for 5 minutes, then pat dry.