Name: Savoring Quick Peking-Style Beef for Busy Family Nights
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tbsp hoisin sauce (homemade for a personal touch); 1 tbsp all-purpose soy sauce (or low-sodium); 1 tsp dark soy sauce (can be omitted); 1 tbsp rice wine vinegar (or white vinegar); 1 tbsp brown sugar (or maple syrup/coconut sugar); 1 tsp Chinese five-spice (optional); 500 g regular minced beef (or ground chicken, pork, turkey); 1 tsp freshly minced garlic; 1 tbsp freshly grated ginger; 1 tbsp light olive oil (or neutral oil); 1 tsp cornflour (mixed with 2 tbsp water)

“Have you ever craved that sweet-savory goodness of your favorite Chinese takeaway but didn’t want to go through the hassle of dining out? With this Quick Peking-Style Beef recipe, your wishes are fulfilled in just 20 minutes! This family-friendly dish uses simple ingredients you probably already have on hand—no more late-night takeout binges. The minced beef caramelizes beautifully in a rich, glossy sauce, creating a hearty meal that’s quick to prepare and sure to delight both kids and adults alike. Serve it with refreshing cucumber ribbons and spring onions, and watch it disappear from the dinner table. Ready to bring a taste of Peking into your home kitchen?”

Why Try Quick Peking-Style Beef?

Quick and Easy: With only 20 minutes needed, this recipe transforms your weeknight dinner into a gourmet experience without the wait.

Savory Satisfaction: The blend of hoisin and soy sauce caramelizes minced beef to perfection, delivering that irresistible takeout flavor right at home.

Family-Friendly: Kids and adults alike will love this hearty meal, making it perfect for busy families seeking delicious, nutritious options.

Versatile Ingredients: Use ingredients you likely have in your pantry, and easily swap minced beef for ground chicken or turkey for a personal twist. If you enjoy Peking flavors, you might also like my Gordon Ramsay Beef or Chinese Tomato Beef recipes!

Crisp and Fresh: Pairing the dish with refreshing cucumber ribbons adds a delightful crunch, elevating the meal to new heights while balancing the dish’s richness.

Perfect for Leftovers: This dish stores beautifully, allowing you to enjoy the savory goodness even on bustling days.

Peking-Style Beef Ingredients

For the Sauce

Hoisin Sauce – This key ingredient adds delectable sweetness and depth to the dish; consider homemade hoisin for a personal touch.
All-Purpose Soy Sauce – Provides essential saltiness and enhances umami; feel free to use low-sodium soy as a healthier alternative.
Dark Soy Sauce – Enhances color and richness in the sauce; while it can be omitted, doing so may alter flavor depth.
Rice Wine Vinegar – Balances the dish with a hint of acidity; substitute with white vinegar if needed.
Brown Sugar – Adds that extra layer of sweetness; maple syrup or coconut sugar also work well in this role.
Chinese Five-Spice (Optional) – Introduces an aromatic complexity; you can skip this if you prefer a simpler flavor profile.

For the Beef

Regular Minced Beef (500 g / 1 lb) – Opt for this over lean varieties for maximum flavor and texture; alternatives include ground chicken, pork, or turkey.
Garlic (1 tsp freshly minced) – Infuses aromatic goodness into the dish.
Ginger (1 tbsp freshly grated) – Provides a warm and zesty kick, brightening up the flavor.
Light Olive Oil (or Neutral Oil) – Ideal for cooking and ensures a stable frying medium; vegetable oil is also a good option.

To Thicken

Cornflour (1 tsp) mixed with water (2 tbsp) – This simple mix thickens the sauce, giving it a glossy, clingy texture that coats the beef beautifully.

Embrace the joy of creating Peking-style Beef at home and transform your dinner table into an exciting feast!

Step‑by‑Step Instructions for Peking-style Beef

Step 1: Prepare the Sauce
In a medium bowl, combine 2 tablespoons of hoisin sauce, 1 tablespoon of all-purpose soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of rice wine vinegar, and 1 tablespoon of brown sugar. Stir well until the sugar dissolves and all the ingredients are mixed. Set this flavorful sauce aside to let the flavors meld while you prepare the beef.

Step 2: Cook the Beef
Heat a large pan over high heat and add 1 tablespoon of light olive oil, ensuring it shimmers. Once the oil is hot, add 500 grams of minced beef, breaking it up gently. Allow it to cook undisturbed for 5–6 minutes until the edges are crispy and browned. This step is crucial for developing those delicious caramelized flavors intrinsic to Peking-style Beef.

Step 3: Brown the Beef Further
Next, using a spatula, flip the beef and break it up further. Continue cooking for another 1–2 minutes until the beef is uniformly browned. As it cooks, the beef will release its juices and caramelize, turning a rich golden color. This intense cooking method enhances the flavors while keeping the texture juicy and appealing.

Step 4: Add Aromatics
Now, stir in 1 teaspoon of freshly minced garlic and 1 tablespoon of freshly grated ginger. Sauté the mixture for about 30 seconds, allowing the garlic and ginger to release their fragrant aroma. Be careful not to let them burn; the goal is to infuse the beef with warmth and depth, elevating your Peking-style Beef to a new level.

Step 5: Combine with Sauce
Pour the prepared sauce over the browned beef, stirring well to coat every bit of meat. Reduce the heat to medium and let it simmer for 1–2 minutes. This step allows the beef to absorb the savory flavors of the sauce, creating that beloved sweet-savory profile that makes Peking-style Beef so desirable.

Step 6: Thicken the Sauce
To finish, stir in a mixture of 1 teaspoon of cornflour dissolved in 2 tablespoons of water. Cook for another 30–60 seconds, stirring continuously until the sauce thickens and clings deliciously to the beef. The result should be a glossy, thick sauce that enhances every bite, creating a satisfying and flavorful dish.

Step 7: Serve and Enjoy
Remove the pan from heat and transfer the Peking-style Beef to a serving dish. Pair it with fresh cucumber ribbons and sliced spring onions for crunch and color. Serve warm over steamed rice or noodles, and relish in the joy of a quick and delectable homemade dinner that the whole family will love.

Make Ahead Options

These Quick Peking-Style Beef preparations are ideal for meal prep enthusiasts! You can prepare the sauce (hoisin, soy sauces, vinegar, and sugar) up to 24 hours in advance; simply mix the ingredients and store them in a sealed container in the refrigerator. Additionally, you can pre-cook the minced beef, letting it cool before refrigerating for up to 3 days. When you’re ready to serve, gently reheat the beef in a pan, stir in the pre-made sauce, and follow the final thickening step to restore that glossy texture. This way, you’ll save precious time during busy weeknights while still savoring delicious Peking-style beef that’s just as delightful!

Peking-Style Beef Variations & Substitutions

Feel free to customize your Quick Peking-Style Beef recipe and make it your own with delightful twists and substitutes!

Chicken Swap: Replace minced beef with ground chicken for a lighter dish that still packs a flavor punch. Ground chicken absorbs the sauce beautifully!
Turkey Version: For a leaner option, try using ground turkey instead of beef. It’s equally tasty and family-friendly; your loved ones won’t even notice the difference!
Pork Alternative: Use minced pork for a richer taste with a slightly sweeter profile. Pork works wonderfully with the savory sauce, adding a lovely twist.
Vegetarian Tofu: Substitute with grated firm tofu for a protein-packed vegetarian option. Sauté it until crispy for that indulgent texture reminiscent of the original dish.
Extra Veggies: Boost nutrition by adding finely shredded carrots or bell peppers when cooking the beef. They add a pop of color and crunch, delighting both the eyes and palate.
Spicy Kick: For those who love heat, toss in some sliced chili peppers or a splash of sriracha while cooking the beef. It’ll elevate this dish to fiery new heights!
Zesty Citrus: Add a splash of fresh orange or lime juice to the sauce for a bright, citrusy twist. It perfectly balances the savory elements of the meal.
Rice or Noodles: Serve your Peking-style beef over rice, noodles, or even in lettuce wraps for a satisfying, low-carb alternative.

If you enjoy variations, check out my Gordon Ramsay Beef for more inspiration!

What to Serve with Quick Peking-Style Beef

Nothing pairs better with this sweet-savory delight than some fresh and vibrant accompaniments.

Steamed Jasmine Rice: This soft and fragrant rice absorbs the rich sauce, allowing every bite to evoke the feel of a cozy, satisfying meal.
Crispy Spring Rolls: These crunchy bites filled with vegetables or meat contrast beautifully, adding a delightful textural variety alongside the beef.
Fresh Cucumber Ribbons: Their cool, crisp texture acts as a refreshing counterbalance to the richness of the beef, elevating the dish to new heights.
Stir-Fried Broccoli: This green powerhouse adds a pop of color and nutrition, while soaking up juices that enhance its flavor. Try a drizzle of soy sauce for an extra savory boost.
Garlic Noodles: These tender noodles tossed in garlic butter complement the flavors of the Peking-style Beef, making for a comforting side dish that’s easy to whip up.
Mango Salad: The sweetness of fresh mango mixed with a tangy dressing creates a vibrant salad that refreshes the palate between bites. It’s a fabulous contrast to the hearty beef.
Chilled Tofu with Soy Sauce: This soft addition offers a soothing touch alongside the robust flavors of the beef, creating a balance that is both satisfying and surprising.
Chinese Tea: A warm cup of green or jasmine tea cleanses the palate and adds an exquisite touch, perfect for washing down this delicious meal.
Chocolate Mousse: For dessert, a light and airy mousse provides the perfect sweet ending while enhancing the overall dining experience.

How to Store and Freeze Peking-Style Beef

Fridge: Store cooked Peking-style Beef in an airtight container for up to 3 days. Let it cool to room temperature before sealing to maintain freshness.

Freezer: For longer preservation, freeze portions of Peking-style Beef in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat gently on the stove or in the microwave until heated through. If the sauce has thickened, add a splash of water or broth to loosen it up.

Make-Ahead: Prepare the beef in advance and store the components separately. This keeps the cucumbers fresh and allows for a quick meal during busy times.

Expert Tips for Peking-Style Beef

Choose Quality Meat: Using regular minced beef provides the best caramelization and flavor; avoid extra-lean to prevent dryness and loss of taste.
Control the Heat: Cook the beef on high heat without stirring initially to develop those crispy edges. This adds flavor and texture that makes your Peking-style Beef truly special.
Mind the Aromatics: Add garlic and ginger quickly after browning the beef; they should be fragrant but not burnt, which can spoil the dish’s flavor.
Thicken with Care: When mixing cornflour and water, ensure it’s well combined before adding it to the sauce to avoid lumps; this will help create a velvety finish.
Garnish for Freshness: Don’t skip the cucumber ribbons and spring onions—these add a refreshing crunch that balances the dish’s richness beautifully.
Experiment with Spices: Adding Chinese five-spice can elevate the dish’s complexity, but if you prefer it simple, feel free to omit it.

Peking-Style Beef Recipe FAQs

What type of minced beef should I use for Peking-style Beef?
Using regular minced beef is recommended because it offers the best flavor and caramelization. Extra-lean varieties tend to dry out, while an alternative like ground chicken, pork, or turkey can also work but will change the flavor profile slightly.

How should I store leftover Peking-style Beef?
Store your cooked Peking-style Beef in an airtight container in the refrigerator for up to 3 days. To keep it fresh, let it cool down to room temperature before sealing it up.

Can I freeze Peking-style Beef?
Absolutely! You can freeze portions of Peking-style Beef in freezer-safe containers for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator; this helps maintain its texture and flavor. When reheating, add a splash of water or broth if the sauce has thickened.

What can I do if the sauce turns out too thick?
If your sauce is too thick after cooking, no worries! Simply add a bit of water or broth gradually while stirring over low heat until you reach the desired consistency. This will bring that glossy, clingy texture back to life!

Are there any dietary considerations with this recipe?
Yes! If you or someone you’re serving has a soy allergy, consider using coconut aminos as a soy sauce alternative. Additionally, for gluten-free options, make sure to choose gluten-free soy sauce or tamari. If you’re cooking for kids or picky eaters, feel free to omit the Chinese five-spice for a simpler flavor profile.

How can I prepare the ingredients in advance for a busy weeknight?
I often prepare the sauce and chop the vegetables ahead of time. The cooked beef can be refrigerated separately, while fresh cucumber ribbons should be prepared just before serving to keep their crispness. This way, you can have a delicious homemade dinner ready in no time!