I still remember the first time I made this Peking-Style Beef with Cucumber Ribbons Recipe at home. I was craving something bold, savory, and just a little sweet — like my favorite Chinese restaurant dish.
When I tasted that tender beef wrapped in cool cucumber ribbons, I knew I had a winner. The balance of crispy beef and fresh crunch completely won me over. Now, I make it whenever I want something impressive but surprisingly simple.
Now, I make it whenever I want something impressive but surprisingly simple, especially when planning comforting meals alongside dishes like pretzel-twists-homemade-soft-pretzels-recipe or hearty sides such as smothered-and-covered-hash-browns-recipe.
Ingredients
- 1 pound flank steak, thinly sliced against the grain – Flank steak stays tender when sliced properly, and cutting against the grain ensures every bite is soft and easy to chew.
- 2 tablespoons soy sauce – Adds deep umami flavor and forms the savory base of the marinade.
- 1 tablespoon hoisin sauce – Brings sweetness and that classic rich Peking-style depth.
- 1 tablespoon oyster sauce – Enhances savory complexity and gives the beef a slightly smoky note.
- 1 tablespoon cornstarch – Helps tenderize the meat and creates a light crust when stir-fried.
- 1 teaspoon sesame oil – Adds a nutty aroma that elevates the overall flavor profile.
- 2 tablespoons vegetable oil – Ideal for stir-frying because it has a high smoke point.
- 2 cloves garlic, minced – Fresh garlic gives bold flavor; avoid garlic powder for best results.
- 1 tablespoon fresh ginger, minced – Adds brightness and a mild spicy kick that balances sweetness.
- 1 tablespoon rice vinegar – Provides gentle acidity to cut through the richness of the sauce.
- 1 tablespoon brown sugar – Creates the signature sweet glaze typical of Peking-style dishes.
- 2 large cucumbers – Use fresh, firm cucumbers; English cucumbers work best because they have fewer seeds.
- 2 green onions, thinly sliced – Adds freshness and a mild onion bite for garnish.
- 1 teaspoon sesame seeds (optional) – Adds subtle crunch and visual appeal.
Note: This quantity serves approximately 3–4 people as a main dish.
Variations
You can easily adjust this recipe based on dietary needs or flavor preferences.
- For a gluten-free option, use tamari or gluten-free soy sauce and check that your hoisin and oyster sauces are gluten-free.
- For a lower-sugar version, replace brown sugar with a sugar substitute like monk fruit sweetener.
- If you want extra heat, add chili flakes or a drizzle of chili oil.
- For a richer flavor, try adding a splash of Shaoxing wine during cooking.
- You can even swap flank steak for sirloin or skirt steak if that’s what you have available.
Cooking Time
Here’s a quick breakdown of how long it takes:
- Prep Time: 20 minutes
- Cooking Time: 10–12 minutes
- Total Time: About 30–35 minutes
Equipment You Need
- Sharp knife – For slicing the beef thinly and cutting cucumber ribbons.
- Cutting board – Provides a stable prep surface.
- Mixing bowl – For marinating the beef evenly.
- Large skillet or wok – Ensures quick, even stir-frying at high heat.
- Vegetable peeler – Creates thin, elegant cucumber ribbons.
- Tongs or spatula – Helps turn and cook the beef evenly.
How to Make Peking-Style Beef with Cucumber Ribbons Recipe?
This recipe comes together quickly, so it’s important to prepare everything before you start cooking. Once the pan is hot, things move fast. Keep your ingredients nearby and ready to go. Let’s break it down step by step.
Prepare the Beef Marinade
Start by slicing the flank steak thinly against the grain to keep it tender. In a mixing bowl, combine soy sauce, hoisin sauce, oyster sauce, cornstarch, and sesame oil. Add the beef slices and toss well until fully coated, then let it marinate for about 15 minutes so the flavors soak in deeply.
Make the Cucumber Ribbons
Wash the cucumbers thoroughly and use a vegetable peeler to shave them into long, thin ribbons. If the center is too seedy, stop peeling once you reach it. Place the ribbons on paper towels to remove excess moisture, which helps keep the final dish crisp and fresh.
Stir-Fry the Beef
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer and cook quickly without overcrowding the pan. Let it sear for 1–2 minutes before flipping so it develops a slight caramelized crust.
Build the Sauce
Add minced garlic and ginger to the pan once the beef is nearly cooked. Stir for about 30 seconds until fragrant, then mix in rice vinegar and brown sugar. Let everything simmer briefly so the sauce thickens and coats the beef beautifully.
Assemble the Dish
Arrange the cucumber ribbons neatly on a serving platter to create a cool, refreshing base. Spoon the hot, glossy beef over the top or serve it on the side for wrapping. Finish with sliced green onions and a sprinkle of sesame seeds for garnish.
Additional Tips for Making This Recipe Better
After making this dish several times, I’ve picked up a few tricks that really improve the final result:
- I always pat the beef dry before marinating if it looks too wet. It helps the marinade cling better.
- I cook the beef in batches when doubling the recipe. Overcrowding the pan makes it steam instead of sear.
- I taste the sauce before serving and sometimes add a tiny splash more vinegar for brightness.
- I chill the cucumber ribbons for 10 minutes before plating. I find they taste even fresher that way.
- I use a very sharp knife to slice the beef paper-thin, which makes a huge difference in tenderness.
How to Serve Peking-Style Beef with Cucumber Ribbons Recipe?
This dish looks stunning when plated thoughtfully. I like to arrange the cucumber ribbons in loose curls on a large white platter and spoon the glossy beef right down the center. The contrast between the vibrant green and rich brown makes it visually appealing.
You can serve it as a main dish alongside steamed jasmine rice or wrap the beef and cucumber in thin Mandarin pancakes for a fun, interactive meal. Garnish with extra green onions, sesame seeds, or even a drizzle of chili oil for added flair.
For dinner parties, I sometimes serve it family-style and let everyone build their own wraps. It’s always a hit and feels a little special without being complicated.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: About 320–350 kcal
- Protein: 25–28g
- Carbohydrates: 12–15g
- Fat: 18–20g
These values may vary depending on exact ingredient brands and portion sizes.
Make Ahead and Storage
Storing
Store leftover beef in an airtight container in the refrigerator for up to 3 days. Keep the cucumber ribbons in a separate container lined with paper towels to prevent excess moisture buildup.
Freezing
The cooked beef can be frozen for up to 2 months in a freezer-safe container. I recommend freezing only the beef, not the cucumbers, as they lose texture once thawed.
Reheating
Reheat the beef gently in a skillet over medium heat until warmed through. Avoid microwaving too long, as it can make the meat tough. Always assemble with fresh cucumber ribbons for the best texture.
Why You’ll Love This Recipe?
This recipe combines bold flavors and refreshing textures in a way that feels restaurant-quality but totally doable at home.
- Quick and Easy
I can get this on the table in about 30 minutes, making it perfect for busy weeknights. - Incredible Flavor Balance
The sweet, savory, and slightly tangy sauce pairs perfectly with cool cucumber ribbons. - Versatile and Customizable
I love that I can adjust sweetness, spice level, or even swap proteins easily. - Impressive Presentation
It looks elegant enough for guests but requires simple techniques. - Fresh and Lighter Than Takeout
Because I control the ingredients, it feels lighter and fresher than restaurant versions.
Peking-Style Beef with Cucumber Ribbons is one of those dishes that feels both comforting and exciting. Every time I make it, I’m reminded that bold, restaurant-style meals can absolutely be made at home — and sometimes, they taste even better.
Peking-Style Beef with Cucumber Ribbons Recipe
Ingredients
Method
- Start by slicing the flank steak thinly against the grain to keep it tender. In a mixing bowl, combine soy sauce, hoisin sauce, oyster sauce, cornstarch, and sesame oil. Add the beef slices and toss well until fully coated, then let it marinate for about 15 minutes so the flavors soak in deeply.
- Wash the cucumbers thoroughly and use a vegetable peeler to shave them into long, thin ribbons. If the center is too seedy, stop peeling once you reach it. Place the ribbons on paper towels to remove excess moisture, which helps keep the final dish crisp and fresh.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer and cook quickly without overcrowding the pan. Let it sear for 1–2 minutes before flipping so it develops a slight caramelized crust.
- Add minced garlic and ginger to the pan once the beef is nearly cooked. Stir for about 30 seconds until fragrant, then mix in rice vinegar and brown sugar. Let everything simmer briefly so the sauce thickens and coats the beef beautifully.
- Arrange the cucumber ribbons neatly on a serving platter to create a cool, refreshing base. Spoon the hot, glossy beef over the top or serve it on the side for wrapping. Finish with sliced green onions and a sprinkle of sesame seeds for garnish.
Notes
- I always pat the beef dry before marinating if it looks too wet. It helps the marinade cling better.
- I cook the beef in batches when doubling the recipe. Overcrowding the pan makes it steam instead of sear.
- I taste the sauce before serving and sometimes add a tiny splash more vinegar for brightness.
- I chill the cucumber ribbons for 10 minutes before plating. I find they taste even fresher that way.
- I use a very sharp knife to slice the beef paper-thin, which makes a huge difference in tenderness.
