Description
Quick and Delicious Peking-style Beef with Cucumber Ribbons
Ingredients
Scale
- 3 tablespoons Hoisin Sauce
- 1 tablespoon Soy Sauce (all-purpose)
- 1 tablespoon Soy Sauce (dark)
- 2 tablespoons Rice Wine Vinegar
- 1 tablespoon Brown Sugar
- 1 teaspoon Chinese Five-Spice (optional)
- 2 tablespoons Light Olive Oil (or neutral oil)
- 1 pound Minced (Ground) Beef
- 3 cloves Fresh Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 tablespoon Cornflour (Cornstarch)
- 2 tablespoons Water
- 2 cups Steamed Jasmine Rice
- 2 medium Cucumbers (prepared with salt)
- 2 stalks Spring Onions (Scallions) (for garnish)
- 1 tablespoon Toasted Sesame Seeds (optional)
- 1 tablespoon Sesame Oil (for drizzling)
Instructions
- In a bowl, combine hoisin sauce, both soy sauces, rice wine vinegar, brown sugar, and optional Chinese five-spice. Mix well and set aside for later.
- Place a large pan over high heat and add light olive oil. Allow it to warm up for about a minute.
- Add the minced beef to the pan, breaking it up gently to ensure even cooking. Let it brown undisturbed for 5-6 minutes, then flip and cook for an additional 1-2 minutes.
- Stir in the minced garlic and grated ginger. Cook for another 30 seconds until fragrant.
- Pour the prepared sauce over the beef, allowing it to simmer for 1-2 minutes before adding the cornflour-water mixture. Stir until thickened.
- While the beef cooks, prepare cucumber ribbons by lightly salting them. Slice the spring onions for garnish.
- Serve the quick Peking-style beef hot over steamed jasmine rice, topping it with cucumber ribbons and spring onions.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: Peking Style Beef, Quick Beef Recipe, Chinese Cuisine