Peking-style Beef
20 min4 servings
Ground beef with hoisin-soy glaze, served over rice with cucumber ribbons and sesame.
| prepHave all ingredients prepped and measured before starting. | ||||||
| 3 tbsp hoisin sauce | Combine sauce ingredients | Pour in sauce, simmer 1–2 min | Stir in slurry, cook 30–60 sec until glossy | Spoon beef over rice, top with cucumber, spring onion, sesame seeds & oil | ||
| 1 tbsp all-purpose soy sauce | ||||||
| 1 tbsp dark soy sauce | ||||||
| 1 tbsp rice wine vinegar | ||||||
| 1 tsp brown sugar | ||||||
| ½ tsp Chinese five-spice (optional) | ||||||
| 1 tbsp light olive oil (or any neutral oil of choice) | Heat oil, cook beef 5–6 min until browned | Flip beef, cook 1–2 min until cooked through | Stir in garlic & ginger, cook 30 sec | |||
| 500 g 2 oz regular minced (ground) beef (not extra-lean) | ||||||
| 1 tsp freshly minced garlic | ||||||
| 1 tbsp freshly grated ginger | ||||||
| 1 tsp cornflour (cornstarch) mixed with 30 ml water | Whisk cornstarch & water | |||||
| Steamed jasmine rice | ||||||
| 2 cucumbers, peeled into ribbons | ||||||
| 2 spring onions (scallions), thinly sliced | ||||||
| Toasted sesame seeds | ||||||
| 1 tsp sesame oil | ||||||
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