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Peking-Style Beef
Prepare to delight your taste buds with this effortless Peking-Style Beef dish! In just 20 minutes, you’ll whip up tender beef strips coated in a flavorful blend of soy sauce and ginger, all in one pan. Top it off with refreshing cucumber ribbons for a crunchy finish—dinner has never been this easy or delicious!
quickeasyfamily dinner
dairy-freenut-freeegg-free
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4Servings:
🥬Fresh Produce(2)
- 1 tsp freshly minced garlic (5 ml)
- 1 tbsp freshly grated ginger (15 ml)
🥩Meat & Seafood(1)
- 500 g (1 lb) regular minced (ground) beef (not extra-lean) (1.1 lbs)not extra-lean
🫙Pantry Staples(2)
- 1 tsp brown sugar (5 ml)
- 1 tbsp light olive oil (or any neutral oil of choice) (15 ml)any neutral oil of choice
🧂Spices & Seasonings(1)
- ½ tsp Chinese five-spice (optional) (2.5 ml)optional
🍯Sauces & Condiments(4)
- 3 tbsp hoisin sauce (45 ml)
- 1 tbsp rice wine vinegar (15 ml)
- 1 tbsp all-purpose soy sauce (15 ml)
- 1 tbsp dark soy sauce (15 ml)
📦Other(1)
- 1 tsp cornflour (cornstarch) mixed with 2 tbsp water (5 ml)cornstarch
👨🍳 Instructions
💡 Pro Tips
- ✓Velvet your beef by marinating thin-sliced flank steak in egg white, 1 tablespoon cornstarch, and 1 teaspoon salt for 30 minutes, then blanch in 160°F oil for 45 seconds to create an ultra-tender texture.technique160°F oil, 45 seconds
- ✓Slice beef against the grain at a 45-degree angle to 1/8-inch thickness because this breaks down muscle fibers and reduces chewing resistance by up to 60%.technique1/8-inch thickness, 45-degree angle
- ✓Heat your wok to 450-500°F before adding oil so the Leidenfrost effect creates a natural non-stick surface and prevents protein from sticking during the high-heat sear.equipment450-500°F
- ✓Create authentic Peking sauce by combining 3 tablespoons hoisin, 2 tablespoons soy sauce, 1 tablespoon rice wine, and 1 teaspoon sesame oil in a 3:2:1:0.5 ratio for proper sweet-salty-umami balance.ingredient3:2:1:0.5 ratio
- ✓Stir-fry in 90-second intervals maximum because prolonged cooking above 400°F causes proteins to tighten and expel moisture, making beef tough and dry.timing90 seconds maximum
Cuisine: chinese
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Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
Peking-Style Beef
Prepare to delight your taste buds with this effortless Peking-Style Beef dish! In just 20 minutes, you’ll whip up tender beef strips coated in a flavorful blend of soy sauce and ginger, all in one pan. Top it off with refreshing cucumber ribbons for a crunchy finish—dinner has never been this easy or delicious!
quickeasyfamily dinner
dairy-freenut-freeegg-free
📝 Ingredients
Serves 4Servings:
🥬Fresh Produce(2)
- 1 tsp freshly minced garlic (5 ml)
- 1 tbsp freshly grated ginger (15 ml)
🥩Meat & Seafood(1)
- 500 g (1 lb) regular minced (ground) beef (not extra-lean) (1.1 lbs)not extra-lean
🫙Pantry Staples(2)
- 1 tsp brown sugar (5 ml)
- 1 tbsp light olive oil (or any neutral oil of choice) (15 ml)any neutral oil of choice
🧂Spices & Seasonings(1)
- ½ tsp Chinese five-spice (optional) (2.5 ml)optional
🍯Sauces & Condiments(4)
- 3 tbsp hoisin sauce (45 ml)
- 1 tbsp rice wine vinegar (15 ml)
- 1 tbsp all-purpose soy sauce (15 ml)
- 1 tbsp dark soy sauce (15 ml)
📦Other(1)
- 1 tsp cornflour (cornstarch) mixed with 2 tbsp water (5 ml)cornstarch
👨🍳 Instructions
💡 Pro Tips
- ✓Velvet your beef by marinating thin-sliced flank steak in egg white, 1 tablespoon cornstarch, and 1 teaspoon salt for 30 minutes, then blanch in 160°F oil for 45 seconds to create an ultra-tender texture.technique160°F oil, 45 seconds
- ✓Slice beef against the grain at a 45-degree angle to 1/8-inch thickness because this breaks down muscle fibers and reduces chewing resistance by up to 60%.technique1/8-inch thickness, 45-degree angle
- ✓Heat your wok to 450-500°F before adding oil so the Leidenfrost effect creates a natural non-stick surface and prevents protein from sticking during the high-heat sear.equipment450-500°F
- ✓Create authentic Peking sauce by combining 3 tablespoons hoisin, 2 tablespoons soy sauce, 1 tablespoon rice wine, and 1 teaspoon sesame oil in a 3:2:1:0.5 ratio for proper sweet-salty-umami balance.ingredient3:2:1:0.5 ratio
- ✓Stir-fry in 90-second intervals maximum because prolonged cooking above 400°F causes proteins to tighten and expel moisture, making beef tough and dry.timing90 seconds maximum
Cuisine: chinese