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Peking-Style Beef with Cucumber Ribbons Recipe
Ash Tyrrell

Peking-Style Beef with Cucumber Ribbons Recipe

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.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.