The Zesty Peking Shredded Beef Recipe Everyone Will Love

Craving a delightful peking shredded beef that bursts with authentic Asian flavors?

Vibrant spices dance across tender meat, creating a mouthwatering experience.

Succulent strips of beef promise a culinary adventure straight from traditional Chinese kitchens.

Regional ingredients blend seamlessly, offering rich and complex taste profiles.

Delicate marinades infuse each bite with incredible depth and character.

Restaurants cannot compete with this homemade masterpiece that brings restaurant-quality excitement to your dining table.

You will love how simple techniques can produce such extraordinary results.

Dive into this recipe and unlock a world of incredible taste sensations.

Why Peking Shredded Beef Deserves the Spotlight

• Boost Flavor Complexity: Marinate beef in a rich blend of sauces creating layers of tangy, sweet, and savory notes that transform ordinary meat into a restaurant-quality dish.
• Master Quick Cooking Technique: Stir-fry method ensures beef gets crispy exterior while maintaining tender inside, perfect for busy home cooks wanting restaurant-style results in minutes.
• Customize Vegetable Variety: Flexible recipe allows switching bell peppers and carrots with seasonal or preferred vegetables, making it adaptable for different taste preferences and kitchen inventories.
• Elevate Presentation Appeal: Finishing touches of sesame seeds, spring onions, and sesame oil add visual excitement and gourmet flair, turning a simple meal into an impressive culinary experience.

What You’ll Need for Peking Shredded Beef

• Beef Slices: A tender and flavorful meat that becomes crispy and caramelized during stir-frying.

• Soy Sauce, Hoisin Sauce, Shaoxing Wine, Sugar, Cornstarch: A complex blend that tenderizes the beef and creates a rich, sweet, and savory coating.

• Garlic, Ginger: Provide a sharp and zesty base flavor to the dish.
• Carrots, Bell Pepper: Add color, crunch, and natural sweetness to the stir-fry.

• Sweet Bean Sauce: Contributes a deep, sweet umami flavor to the beef.
• Sesame Oil: Provides a nutty and fragrant finish to the dish.
• Sesame Seeds, Chopped Spring Onions: Offer a fresh, crunchy garnish with visual appeal.

• Vegetable Oil: Used for stir-frying the beef and vegetables at high heat.

How to Cook Peking Shredded Beef with Flair

Step 1: Prepare Zesty Marinade

• Soy sauce
• Hoisin sauce
• Shaoxing wine
• Sugar
• Cornstarch

Toss beef slices into the marinade and let them soak up the goodness for 20 minutes.

Step 2: Sear Beef to Crispy Perfection

Fire up a wok or large skillet with vegetable oil over medium-high heat.

Sizzle beef slices in batches, creating a golden-brown crust that’s irresistibly crispy. Each batch should take about 2-3 minutes.

Once done, set aside the beef.

Step 3: Saute Vibrant Vegetables

In the same wok, add another splash of oil.

• Minced garlic
• Freshly grated ginger
• Sliced carrots
• Chopped bell peppers

Stir-fry for 2-3 minutes until vegetables are tender-crisp and bursting with color.

Step 4: Combine and Coat

Reunite the crispy beef with the sauteed vegetables.

Drizzle sweet bean sauce over the mixture, stirring everything together for 1-2 minutes. Ensure every morsel is generously coated with the luscious sauce.

Step 5: Add Final Flourishes

• A drizzle of sesame oil
• Sprinkle of sesame seeds
• Chopped spring onions

Step 6: Serve and Enjoy

Plate immediately alongside steamed rice or noodles. Prepare for a flavor explosion that’ll transport your taste buds to culinary heaven!

Tips for Juicy and Flavorful Peking Shredded Beef

• Marinate beef slices longer for deeper flavor infusion and more tender meat.
• Use high-heat cooking to achieve crispy, caramelized beef edges without overcooking.
• Cut vegetables uniformly to ensure even cooking and balanced texture in the dish.
• Select fresh, high-quality beef cuts like sirloin or flank steak for optimal tenderness and taste.
• Balance sweet and savory flavors by adjusting sauce ingredients according to personal preference.

New Twists on Classic Peking Shredded Beef

• Spicy Sichuan Beef: Replace sweet bean sauce with spicy doubanjiang and add crushed Sichuan peppercorns for a fiery, numbing flavor profile.
• Korean-Style Beef: Swap hoisin sauce with gochujang, add sesame seeds, and garnish with kimchi for a Korean-inspired variation.
• Thai Chili Beef: Incorporate lemongrass, fish sauce, and Thai red chili for a zesty Southeast Asian transformation.
• Japanese Teriyaki Beef: Use teriyaki sauce instead of sweet bean sauce, add mirin, and top with nori strips for a Japanese-inspired dish.

What to Serve with Peking Shredded Beef

• Pair Perfectly with Bold Red Wines: Zinfandel or Syrah complement the rich, savory flavors of Peking Shredded Beef with their robust and spicy undertones.
• Match with Crisp Asian Lagers: Tsingtao or Asahi beer cut through the dish's richness, providing a refreshing contrast that cleanses the palate between bites.
• Elevate with Jasmine Rice Companion: Steamed jasmine rice absorbs the delicious sauce, creating a harmonious blend of textures and enhancing the overall dining experience.
• Balance with Cucumber Salad: Prepare a light, tangy cucumber salad with rice vinegar and sesame oil to add a cool, refreshing element that counteracts the beef's intense flavors.

Smart Storage for Peking Shredded Beef Leftovers

• Refrigerate: Store leftover Peking Shredded Beef in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days.
• Freeze: Transfer cooled beef to freezer-safe containers or zip-lock bags. Seal tightly and freeze for up to 2 months. Label with date for easy tracking.
• Microwave Reheat: Place beef in a microwave-safe dish. Add a splash of water to prevent drying. Cover and heat on medium power for 1-2 minutes, stirring halfway through.
• Stovetop Reheat: Warm beef in a skillet over medium heat. Add a little oil or water to restore moisture. Stir gently for 3-4 minutes until heated evenly. Avoid overcooking to maintain tender texture.

Questions About Peking Shredded Beef? We’ve Got Answers

• What is Shaoxing wine, and can I substitute it?

Shaoxing wine is a traditional Chinese rice wine used in cooking. If unavailable, you can substitute with dry sherry or rice vinegar mixed with a bit of sugar.

• How thin should I slice the beef?

Slice the beef against the grain into thin, uniform strips about 1/8 inch thick. This ensures tender and quick-cooking meat that absorbs the marinade well.

• Why stir-fry the beef in batches?

Stir-frying in batches prevents overcrowding the wok, which helps achieve crispy, browned beef instead of steaming the meat. This method ensures each piece gets proper heat and develops a nice caramelized exterior.

Peking Shredded Beef Recipe

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4.7 from 28 reviews

• Total Time: 30-35 minutes
• Yield: 4 1x

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Description

Savor Chinese culinary magic with Peking Shredded Beef, a tantalizing dish blending tender meat, zesty spices, and rich flavors. Crispy, succulent strips invite you to explore delightful textures that transport senses straight to Beijing’s vibrant street kitchens.

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Ingredients

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Main Protein:

• 500 grams (1.1 pounds) beef flank steak, thinly sliced

Sauces and Seasonings:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 tablespoons sweet bean sauce (or hoisin sauce as substitute)
• 1 teaspoon sesame oil
• 1 teaspoon sugar

Vegetables and Aromatics:

• 1 small carrot, julienned
• 1 bell pepper, thinly sliced
• 2 spring onions, chopped
• 1 garlic clove, minced
• 1 tablespoon ginger, finely grated

Cooking Ingredients:

• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided

Garnish:

• 1 teaspoon sesame seeds

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Instructions

1. Whisk together soy sauce, hoisin sauce, Shaoxing wine, sugar, and cornstarch to create a vibrant marinade for the beef slices. Let the meat absorb the flavors for 20 minutes at room temperature.
2. Ignite a wok or large skillet over medium-high heat with vegetable oil. Sear the marinated beef in small batches, ensuring each piece turns crispy and caramelized within 2-3 minutes. Transfer the browned beef to a separate plate.
3. In the same scorching wok, introduce another splash of oil and quickly sauté minced garlic, grated ginger, julienned carrots, and sliced bell peppers until they become slightly softened and aromatic, approximately 2-3 minutes.
4. Reunite the crispy beef with the sizzling vegetables, drizzle sweet bean sauce over the mixture, and toss vigorously to ensure every morsel is generously coated with the glossy sauce.
5. Finish the dish by drizzling sesame oil, then generously garnish with toasted sesame seeds and finely chopped spring onions for a burst of fresh flavor and textural contrast.
6. Plate immediately alongside steamed rice or delicate noodles to capture the peak of the dish’s temperature and flavor intensity.

Notes

• Marinating Magic: Ensure beef slices are evenly coated in the marinade for maximum flavor absorption and tenderness.
• Heat Control: Use high, consistent heat when stir-frying to achieve crispy beef edges without overcooking the meat.
• Vegetable Crunch: Cut vegetables into similar-sized pieces to guarantee uniform cooking and balanced texture.
• Dietary Flexibility: Swap beef with tofu or chicken for alternative protein options, and use gluten-free soy sauce for celiac-friendly preparation.

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Category: Dinner, Appetizer
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 460
• Sugar: 6g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 4g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg