If you’re craving a dish that truly bursts with flavor and has that iconic balance of sweet, savory, and a hint of spice, you absolutely must try this Peking-style Beef. This recipe transforms humble flank steak into a luscious feast with its aromatic ginger and garlic, bright scallions, and that comforting touch of hoisin and oyster sauces. Whether you’re cooking for a quick weeknight dinner or impressing friends with an Asian-inspired meal, Peking-style Beef offers a delightful experience that dazzles the taste buds while staying wonderfully accessible.
Ingredients You’ll Need
The magic of Peking-style Beef lies in its straightforward yet well-curated ingredients. Each element plays a crucial role—from tenderizing the beef with soy and Shaoxing wine to layering in savory depth with sauces and the fresh kick of aromatics.
- 1 lb flank steak thinly sliced against the grain: Ensures tender, easy-to-chew beef with great texture.
- 2 tablespoons soy sauce: Adds umami richness and saltiness to the marinade and sauce.
- 1 tablespoon Shaoxing wine or dry sherry: Helps tenderize the meat and deepens flavor complexity.
- 1 teaspoon cornstarch: Locks in moisture and helps thicken the sauce for that glossy finish.
- 2 tablespoons vegetable oil: Perfect for high-heat stir-frying to get a nice sear on the beef.
- 4 cloves garlic minced: Infuses each bite with aromatic warmth and pungency.
- 1 tablespoon fresh ginger minced: Adds bright, zesty notes that are signature in Chinese cooking.
- 3 scallions thinly sliced: Brings freshness and a lively green color at the end.
- 1 small red chili thinly sliced (optional): For a gentle spicy kick that wakes up the palate.
- 1 tablespoon hoisin sauce: Introduces sweetness and a tangy complexity that balances savory elements.
- 1 tablespoon oyster sauce: Deepens the savory, slightly briny flavor that anchors the dish.
- 1 tablespoon dark soy sauce: Gives color and an extra layer of robust umami flavor.
- 1 teaspoon sugar: Balances the saltiness with a subtle hint of sweetness.
- 1/4 cup beef broth or water: Helps create a beautifully silky sauce that coats the beef.
- 1 teaspoon toasted sesame oil: Adds a toasted, nutty aroma that elevates the dish’s finish.
- 1/2 teaspoon white pepper: Offers a gentle heat distinct from black pepper, complementing the sauce.
- 1 tablespoon toasted sesame seeds (optional): Adds crunch and visual appeal when sprinkled on top.
- Steamed jasmine rice for serving: A fluffy, fragrant base to soak up every drop of sauce.
How to Make Peking-style Beef
Step 1: Marinate the Beef
Start by combining the thinly sliced flank steak with soy sauce, Shaoxing wine, and cornstarch in a bowl. This step is crucial because the soy sauce and Shaoxing wine tenderize the meat and infuse it with a deep flavor profile, while cornstarch locks in juices, ensuring your beef stays juicy and silky once cooked. Let it rest for at least 15 minutes to absorb all those incredible flavors.
Step 2: Stir-Fry the Beef
Heat the vegetable oil in a large skillet or wok over high heat until it’s shimmering. Spread the marinated beef in a single layer and stir-fry quickly for about 2 to 3 minutes. The goal here is to get a beautiful sear on the outside while stopping just before it’s fully cooked. This careful timing keeps the beef tender without becoming tough or rubbery. Once done, remove the beef and set it aside, keeping all those delicious caramelized edges.
Step 3: Build Flavor with Aromatics
With the beef removed, toss the garlic, ginger, and the optional red chili into the same pan. Stir-fry these aromatics for about 30 seconds, just until fragrant—this quick step awakens the senses and forms the foundational fragrance that makes Peking-style Beef so enticing.
Step 4: Combine and Simmer Sauce
Return the beef to the pan and add hoisin sauce, oyster sauce, dark soy sauce, sugar, beef broth, and white pepper. Stir everything well to make sure the sauce envelops every piece of beef. Cook for an additional two minutes, allowing the sauce to reduce slightly and thicken to a luscious glaze that clings perfectly to the meat. This is where the irresistible interplay of sweet, salty, and umami flavors comes alive.
Step 5: Final Touches
Switch off the heat and finish by drizzling toasted sesame oil over the beef—it adds that signature nutty aroma you’ll remember long after the meal is over. Toss in the sliced scallions and sprinkle toasted sesame seeds on top if you like a bit of crunch. Serve immediately on a bed of steaming jasmine rice and prepare to enjoy a plate that’s as good as any restaurant’s.
How to Serve Peking-style Beef
Garnishes
Enhance your presentation with fresh scallions, which add a burst of color and mild onion flavor. If you want an extra layer of herbaceous brightness, chopped cilantro is a fantastic authentic touch. Toasted sesame seeds contribute texture and visual appeal, making your dish look inviting and polished.
Side Dishes
Peking-style Beef pairs beautifully with simple sides like steamed jasmine rice, which soaks up every bit of the fantastic sauce. For a balanced meal, consider steamed bok choy or snap peas tossed lightly in garlic oil, providing a crisp freshness that contrasts the rich beef. Pickled vegetables or a tangy cucumber salad also offer a wonderful palate cleanser alongside.
Creative Ways to Present
Feeling fancy? Serve your Peking-style Beef in lettuce wraps for a fun, handheld experience. You could also pile the beef atop crispy noodles or mix it into fried rice for a heartier variation. For an appetizer twist, spoon the beef onto wonton crisps and garnish with fresh herbs and sesame seeds—perfect for sharing and impressing guests.
Make Ahead and Storage
Storing Leftovers
If you’ve got any leftover Peking-style Beef, store it in an airtight container and refrigerate for up to three days. The beef will stay flavorful and tender, making for a fantastic next-day meal that reheats beautifully.
Freezing
This dish freezes well too. Place cooled beef and sauce in a freezer-safe container and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge to preserve texture and flavor intensity.
Reheating
To reheat, warm gently in a skillet over medium heat, stirring occasionally until heated through. Adding a splash of water or broth can help loosen the sauce if it thickened too much in the fridge. Avoid the microwave if possible to preserve tenderness and freshness.
FAQs
Can I use a different cut of beef for Peking-style Beef?
Absolutely! While flank steak is ideal for its texture and ability to absorb marinades, sirloin or skirt steak are excellent alternatives that also work well in this recipe. Just be sure to slice thinly against the grain for maximum tenderness.
What if I don’t have Shaoxing wine?
If Shaoxing wine is not available, dry sherry is an excellent substitute that provides similar depth and mild sweetness. You can also use a splash of mirin or even omit alcohol altogether, though some flavor complexity might be missing.
How spicy is this dish?
The heat level can be adjusted easily by adding or omitting the red chili. For a milder version, leave the chili out and rely on the white pepper for gentle warmth. If you love spice, try adding extra chili slices or a pinch of chili flakes.
Can I make this recipe gluten-free?
To make Peking-style Beef gluten-free, use tamari instead of regular soy sauce and check that your hoisin and oyster sauces are labeled gluten-free. Many Asian sauces have gluten, so it’s important to read labels carefully.
Is this dish freezer-friendly?
Yes, Peking-style Beef freezes wonderfully and maintains its flavor and texture. Just make sure to cool completely before freezing and reheat gently to avoid drying out the beef.
Final Thoughts
There’s just something so special about Peking-style Beef—it’s like a flavor hug from your wok in every bite. Whether you’re new to cooking Chinese cuisine or looking for a reliable favorite, this recipe never disappoints. So grab that flank steak, fire up your pan, and treat yourself to a home-cooked meal that’s bursting with authentic taste and pure comfort. I promise you’ll want to make it again and again.
Print
Peking-style Beef
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
Peking-style Beef is a flavorful Chinese stir-fry dish featuring tender flank steak marinated in soy sauce and Shaoxing wine, then quickly cooked with aromatic garlic, ginger, and scallions. The beef is coated in a rich, savory sauce made with hoisin, oyster, and dark soy sauces, enhanced by a touch of sweetness and a hint of spice from red chili. Served over steamed jasmine rice, this dish offers a quick and authentic taste of Chinese cuisine perfect for weeknight dinners.
Ingredients
Beef and Marinade
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
Cooking
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small red chili, thinly sliced (optional)
- 3 scallions, thinly sliced
Sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/4 cup beef broth or water
- 1/2 teaspoon white pepper
Finishing
- 1 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds (optional)
- Steamed jasmine rice, for serving
Instructions
- Marinate the beef: In a bowl, combine the thinly sliced flank steak with soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly to ensure all the beef slices are coated evenly. Set aside and allow to marinate for at least 15 minutes to tenderize and infuse flavor.
- Heat the oil and stir-fry beef: Heat the vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, stir-frying for about 2-3 minutes until the beef is just browned but not fully cooked through. Remove the beef from the pan and set aside to prevent overcooking.
- Sauté aromatics: In the same pan, add the minced garlic, fresh ginger, and sliced red chili if using. Stir-fry quickly for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add beef back and sauce ingredients: Return the partially cooked beef to the pan. Add the hoisin sauce, oyster sauce, dark soy sauce, sugar, beef broth, and white pepper. Stir well to coat the beef evenly in the flavorful sauce.
- Finish cooking: Cook the mixture for another 2 minutes to allow the sauce to thicken and the beef to cook through thoroughly.
- Final touches: Turn off the heat. Drizzle with toasted sesame oil for aroma and flavor. Toss in the thinly sliced scallions and sprinkle toasted sesame seeds over the top, if using.
- Serve: Serve the Peking-style beef hot over steamed jasmine rice, enjoying the combination of tender beef and savory sauce with the fragrant rice.
Notes
- For a slightly sweeter flavor, add a teaspoon of honey or Chinese maltose to the sauce during cooking.
- You can substitute flank steak with sirloin or skirt steak based on your preference or availability.
- To add some crunch, toss in thinly sliced bell peppers or water chestnuts during the stir-fry step.
- For a more authentic Peking touch, garnish with finely chopped fresh cilantro alongside the scallions.
