Peking‑style Beef with Cucumber Ribbons Recipe

I still remember the first time I made this Peking‑style Beef with Cucumber Ribbons Recipe — the kind of meal that fills your kitchen with amazing aromas and makes everyone at the table excited to eat.

As I stirred the glossy sauce onto the browned beef, I couldn’t believe how simple ingredients became something so flavorful. The cool cucumber ribbons added freshness that balanced every bite.

After trying this a few times, I can tell you it’s now one of my favorite go‑to dinners when I want bold taste without hours of work in the kitchen. Trust me, once you try it, you’ll make it again and again!

Ingredients

Here’s everything you’ll need for this tasty dish — along with why each part matters and how to make the most of it: 

For the Sauce

• 3 tbsp hoisin sauce – sweet, rich, and full of umami. It’s the heart of the Peking‑style flavor. 
• 1 tbsp all‑purpose soy sauce – adds saltiness and depth. 
• 1 tbsp dark soy sauce – gives color and a deeper soy taste.
• 1 tbsp rice wine vinegar – brings a bright, tangy balance. 
• 1 tsp brown sugar – sweetens and helps the sauce caramelize. 
• ½ tsp Chinese five‑spice (optional) – fragrant warmth if you want more aroma.

For the Beef

• 1 tbsp neutral oil (like light olive oil) – helps the beef brown beautifully.
• 500 g (1 lb) regular minced beef – fat adds flavor; avoid extra‑lean or it gets dry. 
• 1 tsp minced garlic – fresh always tastes better than jarred.
• 1 tbsp grated ginger – adds warmth and brightness. 

1 tsp cornflour (cornstarch) mixed with 2 tbsp water – thickens the sauce into a glossy coating. 

To Serve

• Steamed jasmine rice – fluffy and perfect for soaking up sauce. 
• 2 cucumbers, peeled into ribbons – cool, crisp contrast to rich beef.
• 2 spring onions, thinly sliced – mild onion freshness. 
• Toasted sesame seeds – nutty crunch and garnish.
• 1 tsp sesame oil – fragrant finish. 

Note: Serves about 4 people — perfect for family dinners or meal prep.

Variations

A few tasty ways to change things up:

• Dairy‑free option: This recipe is naturally dairy‑free — no swaps needed.
• Sugar‑free: Replace brown sugar with a splash of sugar‑free sweetener or leave it out if you like tangier sauces.
• Protein swap: Ground turkey or plant‑based crumbles work well if you want leaner or vegetarian options.

• Extra spice: Add chili flakes or sriracha for heat.
• Sauce twist: A splash of lime juice or zest adds brightness.

Cooking Time

Here’s how long this recipe takes from start to finish:

Prep Time: 10 minutes

• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Perfect for busy weeknights or quick weekend dinners!

Equipment You Need

Here’s what I used (and why): 

• Large skillet/wok – for browning and simmering the beef.
• Mixing bowl – to whisk together the sauce.
• Vegetable peeler – to make cucumber ribbons easily.
• Rice cooker or pot – for perfectly steamed jasmine rice.

How to Make Peking‑style Beef with Cucumber Ribbons Recipe

Let’s walk through this tasty recipe, step by step: 

Prepare the Sauce

Mix hoisin, soy sauces, rice vinegar, brown sugar, and optional five‑spice in a bowl. Whisk until smooth so the sauce has depth and balance. Set aside to let the flavors mingle.

Cook the Beef

Heat your skillet over high heat and add oil. Add minced beef and let it brown without stirring at first so you get lovely caramelization before breaking it up.

Add Aromatics

Stir in the garlic and grated ginger and cook for about 30 seconds. The kitchen will smell incredible as those sharp flavors join the beef.

Combine Beef and Sauce

Pour the sauce over the browned beef. Let it simmer so it coats every bit of meat in flavor. Stir in the cornflour slurry and cook until the sauce thickens and becomes glossy.

Finish and Garnish

Serve the sticky beef over hot jasmine rice. Top with fresh cucumber ribbons, sprinkle spring onions and sesame seeds, and drizzle sesame oil for fragrance.

Additional Tips for Making This Recipe Better

After making this many times, here are a few tweaks I’ve learned: 

• I always salt and rest the cucumber ribbons for a few minutes — it makes them crunchier.
• Use regular beef with a little fat — it keeps the dish juicy and flavorful.
• Don’t rush the browning — that crispy edge on the beef adds so much depth.
• If the sauce tastes too salty, add a splash of rice vinegar to balance it.

How to Serve Peking‑style Beef with Cucumber Ribbons Recipe

Here’s how I like to serve this dish: 

Spoon the beef over warm jasmine rice and arrange cucumber ribbons on top for contrast. Sprinkle sesame seeds and spring onions for color. For a complete meal spread, you can pair it with crisp sides like cheesy-garlic-bread-recipe or serve it alongside fresh pasta dishes such as pesto-tortellini-pasta-salad-recipe for a well-rounded table.

Nutritional Information

A rough breakdown per serving (for about 4):

Here’s a snapshot of the nutrition you’ll get:
• Calories: ~430–450 kcal
• Protein: ~24–25 g
• Carbohydrates: ~38–45 g
• Fat: ~18–20 g

This makes it a balanced meal with hearty protein and satisfying carbs from rice.

Make Ahead and Storage

Here’s how I store and enjoy leftovers: 

• Storage: Let the beef cool completely, then store it in an airtight container in the fridge for up to 3 days. Keep cucumber ribbons separate so they stay crisp.
• Freezing: The sauce and beef don’t freeze super well because the texture changes, so I recommend eating it fresh.
• Reheating: Gently warm the beef in a skillet over medium heat. Add a splash of water if it dries out, then serve over fresh rice.

Why You’ll Love This Recipe

Here’s what makes this dish so special to me:I love this recipe because:

• Super Quick: Ready in about 25 minutes — perfect when you’re hungry now.
• Full of Flavor: The sauce is sweet, tangy, and savory — never boring.
• Balanced Textures: Crispy cucumber with rich beef makes every bite interesting.
• Versatile: Easy to swap proteins or adjust spices to your taste.
• Great Leftover Meal: Reheats well for lunch.

Ben Carraoli

Peking‑style Beef with Cucumber Ribbons Recipe

I still remember the first time I made this Peking‑style Beef with Cucumber Ribbons — the kind of meal that fills your kitchen with amazing aromas and makes everyone at the table excited to eat. As I stirred the glossy sauce onto the browned beef, I couldn’t believe how simple ingredients became something so flavorful.

Print Recipe Pin Recipe

Total Time 25 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 3 tbsp hoisin sauce – sweet rich, and full of umami. It’s the heart of the Peking‑style flavor.
• 1 tbsp all‑purpose soy sauce – adds saltiness and depth.
• 1 tbsp dark soy sauce – gives color and a deeper soy taste.
• 1 tbsp rice wine vinegar – brings a bright tangy balance.
• 1 tsp brown sugar – sweetens and helps the sauce caramelize.
• ½ tsp Chinese five‑spice optional – fragrant warmth if you want more aroma.
• 1 tbsp neutral oil like light olive oil – helps the beef brown beautifully.
• 500 g 1 lb regular minced beef – fat adds flavor; avoid extra‑lean or it gets dry.
• 1 tsp minced garlic – fresh always tastes better than jarred.
• 1 tbsp grated ginger – adds warmth and brightness.
• 1 tsp cornflour cornstarch mixed with 2 tbsp water – thickens the sauce into a glossy coating.
• Steamed jasmine rice – fluffy and perfect for soaking up sauce.
• 2 cucumbers peeled into ribbons – cool, crisp contrast to rich beef.
• 2 spring onions thinly sliced – mild onion freshness.
• Toasted sesame seeds – nutty crunch and garnish.
• 1 tsp sesame oil – fragrant finish.

Method

 

1. Mix hoisin, soy sauces, rice vinegar, brown sugar, and optional five‑spice in a bowl. Whisk until smooth so the sauce has depth and balance. Set aside to let the flavors mingle.
2. Heat your skillet over high heat and add oil. Add minced beef and let it brown without stirring at first so you get lovely caramelization before breaking it up.
3. Stir in the garlic and grated ginger and cook for about 30 seconds. The kitchen will smell incredible as those sharp flavors join the beef.
4. Pour the sauce over the browned beef. Let it simmer so it coats every bit of meat in flavor. Stir in the cornflour slurry and cook until the sauce thickens and becomes glossy.
5. Serve the sticky beef over hot jasmine rice. Top with fresh cucumber ribbons, sprinkle spring onions and sesame seeds, and drizzle sesame oil for fragrance.

Notes

• I always salt and rest the cucumber ribbons for a few minutes — it makes them crunchier.
• Use regular beef with a little fat — it keeps the dish juicy and flavorful.
• Don’t rush the browning — that crispy edge on the beef adds so much depth.
• If the sauce tastes too salty, add a splash of rice vinegar to balance it.