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In 20 minutes, you can have beef that is sticky, shiny, and sweet-savory, as if it came from your favorite Chinese establishment.

Ground beef is the one dish that always works for me at supper. It’s inexpensive, cooks quickly, and requires no effort—no chopping, marinating, or stress! Dinner is on its way when you pour it directly into the pan.

Your midweek fakeaway made simple, with a sweet-savory flavor that’s great for families and takes just 20 minutes to prepare.

Although not at all typical, this Peking-style Beef is a flavor explosion. Consider all the sweet-savory wonders of Peking duck—hoisin, soy, ginger, garlic—but in a 20-minute-flat, weeknight-friendly minced version. The beef caramelizes in the pan until it becomes sticky and glossy, the sauce sticks to every little uneven piece, and the edges catch enough to produce those rich, dark, tasty mouthfuls.

The nicest thing? The sides that require no preparation. It’s ideal with crunchy spring onion (scallion) and cool cucumber ribbons—it’s quick, fresh, and doesn’t require any additional plating.

Which type of ground beef should I use?

Regular (not extra-lean) beef mince should be used because a small amount of fat helps the mince caramelize correctly and gives the sauce a fuller flavor. Lean mince is prone to drying out and won’t provide you with those delicious, juicy chunks.

Is it possible to add spice to it?

Indeed. Add a spoonful of chilli crisp, sriracha, or a bit of chili oil. Or simply serve it on the side, allowing spice enthusiasts to customize it to their liking.

With what should I serve it?

I adore this recipe because of its flexibility. No time? No issues at all. As seen in the photo, you may keep it simple with spring onion (scallion) and cucumber ribbons, or you can experiment with other fresh ingredients, such as julienned carrot, shredded lettuce, or shredded cabbage (green, red, or wombok).

It pairs well with steamed green veggies as well, such as broccolini (tenderstem broccoli), broccoli, snow peas (mangetout), green beans, and Chinese leafy greens like bok choy, choy sum, and gai lan (Chinese broccoli).

Although rice is great for soaking up all that shiny sauce, this beef is equally delicious over noodles (egg or rice) or in Chinese pancakes or bao buns, which are both available in the freezer aisle of most big grocery stores.

Beef prepared in the manner of Beijing

Beef that has been minced (ground) and cooked until it is caramelized and glossy, with a flavor that is both sweet and savory. For a quick fakeaway dinner that’s quicker (and less expensive! ) than delivery, serve Peking-style beef over rice with chilled cucumber ribbons and spring onion (scallion).

Total Time:

20 minutes

Output:

Four servings

Ingredients

SAUCE

• three tablespoons of hoisin sauce
• soy sauce for all use, 1 tbsp
• 1 tablespoon of black soy sauce
• Rice wine vinegar, 1 tablespoon
• 1 tsp brown sugar
• ½ teaspoon Chinese five-spice (optional)

BEEF

• one tablespoon of light olive oil (or any neutral oil of choice)
• 500 grams (1 pound) of ordinary minced (ground) beef (not extra-lean)
• Newly crushed garlic, 1 tsp.
• 1 tablespoon of newly grated ginger
• Combine 1 tsp of corn flour (corn starch) with 2 tbsp of water.

to serve

• Jasmin rice cooked in steam
• 2 peeled and ribboned cucumbers (see note 1 for more crisp cucumbers)
• thinly sliced 2 spring onions (scallions)
• sesame seeds that have been toasted
• one teaspoon of sesame oil

Guidelines

1. Create the sauce: Set the sauce ingredients aside in a jug or little dish after mixing them together.
2. Prepare the beef – In a big, heavy-bottomed saucepan, heat the oil over a high temperature. To let the beef brown and get crispy edges, add the beef, break it up (so it covers more of the pan’s surface), and let it cook, untouched, for at least 5–6 minutes. Turn it over, use your spatula to continue breaking it up, and bake it for another 1–2 minutes, or until it’s done.
3. Put in the garlic and ginger, then Incorporate the ginger and garlic, then cook for 30 seconds.
4. Include the sauce — Pour the sauce over the beef and simmer for 1–2 minutes to coat it.
5. Make the sauce thicker. Add the cornflour and water combination and mix well. Cook for 30 to 60 seconds, or until the sauce thickens and adheres to the beef.
6. Serve— Pour over rice, then garnish with sesame oil, sesame seeds, cucumber ribbons, and spring onion.

notes

Note 1:

Tips for making cucumbers extra crisp Allow the cucumbers (thinly sliced or ribboned) to sit for 5 minutes after tossing them with half a teaspoon of sea salt flakes, then pat them dry with paper towels. Excess moisture is drawn out by this, allowing the cucumbers to remain crisp and fresh when served with the warm beef and rice.

Prepare in Advance

With this recipe, you can get a head start. The meat should be thoroughly cooked before being refrigerated for up to three days in an airtight container. Before serving, gently warm in a microwave or saucepan until it’s very hot.

Prepare the cucumber ribbons and spring onion (scallion) earlier in the day if you want to save a few minutes more that night. Line the paper towel inside the fridge’s airtight containers to keep them crispy.

Remains

Keep any remaining beef in the refrigerator for a maximum of three days in an airtight container. Reheat it gradually in a pan or microwave until it’s warm. Keep the vegetable sides in a separate container to maintain their freshness and crispness if you’ve made them ahead of time. See the Make Ahead section above for information about storage and reheating. Not good for freezing.

• ranya :is the author.
• Preparation time: five minutes
• 15 minutes: of cooking time
• Beef is the :category.
• Technique: Stove top
• Asian-inspired: cuisine