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Peking‑style Beef with Cucumber Ribbons Recipe
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.
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Total Time 25 minutes
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.