If you’re craving a dish that combines bold flavors with refreshing crispness, look no further than this Quick and Delicious Peking-Style Beef with Cucumber Ribbons Recipe. It’s a perfect harmony of tender, savory beef glazed in a rich hoisin and soy sauce blend, perfectly complemented by cool, delicate cucumber ribbons that add a marvelous texture contrast. Ready in just 20 minutes, it’s a vibrant, satisfying meal that feels restaurant-quality but is so easy to whip up on any busy weeknight!
Ingredients You’ll Need
Keeping things simple is the secret here: each ingredient plays a crucial role, whether it’s building the depth of flavor, providing an aromatic lift, or adding a refreshing crunch that brings the dish alive.
- Hoisin Sauce: Adds a sweet, umami-rich base that ties all the flavors together beautifully.
- Soy Sauce (all-purpose): Brings salty savoriness that enhances the beef’s natural richness.
- Soy Sauce (dark): Offers a deeper, slightly caramelized flavor and gorgeous color.
- Rice Wine Vinegar: Injects a bright, tangy note that balances the dish perfectly.
- Brown Sugar: Sweetens the sauce subtly, rounding out the savory and acidic components.
- Chinese Five-Spice (optional): Adds warm, aromatic complexity if you’re feeling adventurous.
- Light Olive Oil (or neutral oil): For browning the beef, keeping it juicy without overpowering flavors.
- Minced (Ground) Beef: The star protein, tender and flavorful when cooked just right.
- Fresh Garlic (minced): Gives an irresistible, pungent kick that wakes up your palate.
- Fresh Ginger (grated): Adds zingy brightness and subtle spice to the beef.
- Cornflour (Cornstarch): Used to thicken the luscious sauce to a perfect glaze-like consistency.
- Water: Helps create the cornstarch slurry to thicken the sauce smoothly.
- Steamed Jasmine Rice: The fluffy, fragrant foundation for this flavorful topping.
- Cucumbers (prepared with salt): Sliced into cooling ribbons, they provide a refreshing textural counterpoint.
- Spring Onions (Scallions) for garnish: Sprinkle over the top to add freshness and a mild crunch.
- Toasted Sesame Seeds (optional): For a nutty touch that adds a little elegance.
- Sesame Oil (for drizzling): Intensifies the aroma and adds that signature scent many love in Asian dishes.
How to Make Quick and Delicious Peking-Style Beef with Cucumber Ribbons Recipe
Step 1: Prepare the Sauce
Start by whisking together hoisin sauce, both varieties of soy sauce, rice wine vinegar, brown sugar, and that optional sprinkle of Chinese five-spice. This sauce is the heart of the dish, so mixing it well upfront means all those flavors get to know each other and blend effortlessly into the beef later on.
Step 2: Brown the Beef
Heat your oil in a large pan over high heat until shimmering. Add the ground beef, breaking it up gently but not too much—you want nice chunks that brown beautifully. Let it cook undisturbed for about 5-6 minutes to develop a rich crust, then give it a quick stir and cook another 1-2 minutes. That golden-brown color is flavor gold!
Step 3: Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for just 30 seconds or until their aromas fill your kitchen. These fresh aromatics punch up the flavor, making the beef taste vibrant and multi-dimensional.
Step 4: Simmer with Sauce and Thicken
Pour in your prepared sauce, letting it simmer for a minute or two. Then mix your cornstarch with water and stir it into the pan, thickening that sauce into a glossy, sticky coat that clings to every bite of beef. This step is what transforms simple ground beef into a silky, irresistible dish.
Step 5: Prepare the Cucumber Ribbons and Garnishes
While the beef simmers, take your cucumbers and slice them into thin, elegant ribbons—lightly salting them first helps soften their texture slightly while pulling out excess water. Slice your spring onions for a fresh garnish that adds color and crunch.
Step 6: Plate and Serve
Serve your gloriously rich Peking-style beef hot over fluffy steamed jasmine rice. Top with those crisp cucumber ribbons and scatter the spring onions on top. If you’re feeling fancy, drizzle a little sesame oil and sprinkle toasted sesame seeds for that final perfect touch.
How to Serve Quick and Delicious Peking-Style Beef with Cucumber Ribbons Recipe
Garnishes
The beauty of this dish is in the balance of textures and flavors, so fresh garnishes like thinly sliced spring onions really brighten the plate. Toasted sesame seeds add a subtle crunch and nutty flavor that elevates each bite. A drizzle of fragrant sesame oil just before serving brings all the layers together with a joyful aroma.
Side Dishes
This dish pairs amazingly with simple steamed jasmine rice, which acts as a fragrant, fluffy base soaking up all the savory sauce. For a veggie side, try quickly stir-fried bok choy or steamed broccoli tossed with a squeeze of fresh lemon or soy for contrast. These mild, tender greens complement the richness of the beef without competing.
Creative Ways to Present
If you want to impress your guests, serve this beef in individual bowls layered with rice at the bottom, beef in the middle, and cucumber ribbons artistically fanned on top. Another fun idea is to spoon the beef mixture into lettuce cups for a fresh, handheld bite. Either way, it makes dining both visually stunning and deliciously interactive.
Make Ahead and Storage
Storing Leftovers
This Quick and Delicious Peking-Style Beef with Cucumber Ribbons Recipe keeps wonderfully in the fridge for up to 3 days. Store the beef and rice separately from the cucumber ribbons to keep textures fresh and crisp. Just pop everything into airtight containers for best results.
Freezing
You can freeze the cooked beef mixture, but avoid freezing cucumbers as they become watery and lose their refreshing crunch. Freeze the beef in portion-sized containers or freezer bags for up to 2 months, then thaw in the fridge before reheating.
Reheating
Reheat the beef gently in a pan over medium heat, stirring occasionally until warmed through. Add a splash of water or soy sauce if the sauce seems too thick. Reheat rice separately and add fresh cucumber ribbons when ready to serve for that perfect crisp contrast.
FAQs
Can I use a different type of meat?
Absolutely! Ground chicken or turkey can be good lighter alternatives. You might want to adjust cook times slightly and add a little extra soy sauce for flavor balance.
Is the Chinese five-spice necessary?
Not at all — it’s optional and adds warm complexity, but the dish is still flavorful and delicious without it. Feel free to skip if you prefer a more straightforward profile.
How do I make cucumber ribbons?
Use a vegetable peeler to carefully slice long, thin strips of cucumber, then salt them lightly and let sit for 10 minutes to draw out extra moisture. This keeps them tender but crunchy.
Can I make this recipe vegan or vegetarian?
Yes! Substitute ground beef with diced mushrooms or a plant-based meat alternative. Adjust the cooking times and keep the vibrant sauce for equally tasty results.
What should I serve as a side for this dish?
Steamed jasmine rice is classic, but stir-fried greens or simple steamed vegetables like broccoli or snap peas also pair wonderfully to round out the meal.
Final Thoughts
This Quick and Delicious Peking-Style Beef with Cucumber Ribbons Recipe has quickly become a favorite in my kitchen — it’s easy to make, packed with flavor, and offers a fantastic balance of textures that keeps every bite exciting. I can’t recommend it enough for anyone looking to add an effortless but impressive dish to their weekday dinner lineup. Go ahead and give it a try, and I promise you’ll be coming back to make it again and again!
Print
Quick and Delicious Peking-Style Beef with Cucumber Ribbons Recipe
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Quick and Delicious Peking-style Beef recipe offers a perfect weeknight dinner with tender minced beef cooked in a flavorful hoisin and soy-based sauce. Paired with fresh cucumber ribbons and steamed jasmine rice, it delivers a delightful balance of savory, sweet, and tangy tastes with an easy cooking process that takes just 20 minutes.
Ingredients
Sauce Ingredients
- 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)
Main Ingredients
- 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
Accompaniments and Garnishes
- 2 cups Steamed Jasmine Rice
- 2 medium Cucumbers (prepared with salt as ribbons)
- 2 stalks Spring Onions (Scallions) (for garnish)
- 1 tablespoon Toasted Sesame Seeds (optional)
- 1 tablespoon Sesame Oil (for drizzling)
Instructions
- Prepare the Sauce: In a bowl, combine the hoisin sauce, all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and optional Chinese five-spice. Stir well until the sugar dissolves, then set aside.
- Heat the Pan and Oil: Place a large pan over high heat and add the light olive oil. Allow it to warm for about one minute until shimmering to ensure proper cooking temperature.
- Cook the Minced Beef: Add the minced beef to the pan and gently break it up for even cooking. Let it brown undisturbed for 5-6 minutes to develop a deep caramelized flavor, then flip and cook for another 1-2 minutes until fully browned.
- Add Aromatics: Stir in the minced garlic and grated ginger with the beef. Cook for about 30 seconds until fragrant, which enhances the savory depth of the dish.
- Simmer with Sauce: Pour the prepared sauce over the browned beef, stirring to combine. Allow it to simmer gently for 1-2 minutes to meld the flavors together.
- Thicken the Sauce: Mix the cornflour with water to create a slurry, then stir this into the beef mixture. Continue stirring until the sauce thickens, coating the beef beautifully and giving it a glossy finish.
- Prepare Cucumber Ribbons and Garnish: While the beef simmers, lightly salt the cucumber ribbons to draw out excess moisture and add a slight tang. Slice the spring onions finely for garnish.
- Serve: Spoon the hot Peking-style beef over steamed jasmine rice. Top with the fresh cucumber ribbons and spring onions, drizzle with sesame oil and sprinkle toasted sesame seeds if using, creating a vibrant and delicious meal.
Notes
- For an authentic flavor, do not skip the Chinese five-spice, but it is optional based on preference.
- Lightly salting cucumbers helps release their water and intensifies their crunchiness.
- You can substitute ground beef with ground pork or turkey for variation.
- Prepare the jasmine rice ahead of time or use leftover rice to speed up the recipe.
- Add a touch of chili oil if you prefer a spicy kick.
- Use neutral oil like canola or vegetable oil as alternatives if light olive oil is unavailable.
