True Peking beef uses maltose syrup and air-drying for 24 hours—restaurant versions skip both steps entirely.
Peking-style Beef
Indulge in the vibrant flavors of homemade Peking-style beef, a tantalizing dish that brings the essence of takeout right to your kitchen in just 20 minutes! Featuring tender strips of beef, crisp bell peppers, and a savory sauce that perfectly balances sweet and savory, this quick recipe is sure to become a weeknight favorite. Get ready to impress your taste buds and enjoy a delicious meal in a flash!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬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)
🫙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)
👨🍳 Instructions
- 1
Heat the oil in a pan over medium-high heat.
- 2
Add the minced beef and let it caramelize before breaking it up.
- 3
Stir in the garlic and ginger, cooking until fragrant.
- 4
Add the hoisin sauce, soy sauces, rice wine vinegar, brown sugar, and Chinese five-spice.
- 5
Mix the cornflour with water and add it to the pan to thicken the sauce.
- 6
Serve with rice, noodles, or whatever you have on hand.
💡 Pro Tips
- ✓Let minced beef form a crust for 2-3 minutes without stirring to develop Maillard browning, which creates deeper umami flavors through amino acid and sugar reactions.technique2-3 minutes
- ✓Mix cornstarch with cold water in a 1:2 ratio (1 part cornstarch to 2 parts water) to prevent lumping, as hot liquid causes immediate gelatinization.technique1:2 ratio
- ✓Heat oil to 350-375°F before adding beef so proteins sear immediately and prevent moisture from steaming the meat instead of browning it.timing350-375°F
- ✓Add garlic and ginger after beef browns but before liquid ingredients, cooking for only 30-45 seconds to prevent burning while activating volatile oils.timing30-45 seconds
- ✓Use Chinese light soy sauce for saltiness and dark soy sauce for color in a 3:1 ratio, as dark soy contains caramel that provides deep mahogany hue without oversalting.ingredient3:1 ratio
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
True Peking beef uses maltose syrup and air-drying for 24 hours—restaurant versions skip both steps entirely.
Peking-style Beef
Indulge in the vibrant flavors of homemade Peking-style beef, a tantalizing dish that brings the essence of takeout right to your kitchen in just 20 minutes! Featuring tender strips of beef, crisp bell peppers, and a savory sauce that perfectly balances sweet and savory, this quick recipe is sure to become a weeknight favorite. Get ready to impress your taste buds and enjoy a delicious meal in a flash!
📝 Ingredients
Serves 4🥬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)
🫙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)
👨🍳 Instructions
- 1
Heat the oil in a pan over medium-high heat.
- 2
Add the minced beef and let it caramelize before breaking it up.
- 3
Stir in the garlic and ginger, cooking until fragrant.
- 4
Add the hoisin sauce, soy sauces, rice wine vinegar, brown sugar, and Chinese five-spice.
- 5
Mix the cornflour with water and add it to the pan to thicken the sauce.
- 6
Serve with rice, noodles, or whatever you have on hand.
💡 Pro Tips
- ✓Let minced beef form a crust for 2-3 minutes without stirring to develop Maillard browning, which creates deeper umami flavors through amino acid and sugar reactions.technique2-3 minutes
- ✓Mix cornstarch with cold water in a 1:2 ratio (1 part cornstarch to 2 parts water) to prevent lumping, as hot liquid causes immediate gelatinization.technique1:2 ratio
- ✓Heat oil to 350-375°F before adding beef so proteins sear immediately and prevent moisture from steaming the meat instead of browning it.timing350-375°F
- ✓Add garlic and ginger after beef browns but before liquid ingredients, cooking for only 30-45 seconds to prevent burning while activating volatile oils.timing30-45 seconds
- ✓Use Chinese light soy sauce for saltiness and dark soy sauce for color in a 3:1 ratio, as dark soy contains caramel that provides deep mahogany hue without oversalting.ingredient3:1 ratio