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
Scale
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.
