Peking Beef Delight: Savory & Authentic Recipe

Discover the Magic of Peking Beef Delight

There’s something about the sizzle of beef in a hot wok that gets my heart racing. The first time I made Peking Beef Delight, it was for a family dinner, and let me tell you, it was love at first bite. This dish is a symphony of crispy beef coated in a tangy, spicy sauce that dances on your taste buds. Whether you’re a fan of Chinese takeout or just looking to try something new, this recipe will win you over.

A Taste of Tradition: The Story Behind Peking Beef Delight

Peking Beef Delight has its roots in Chinese cuisine but has been adapted over the years to suit modern tastes. It’s inspired by dishes from Beijing, where bold flavors and tender meats reign supreme. While traditional recipes might call for specific cuts or techniques, this version simplifies things without sacrificing flavor. I remember testing this recipe with friends who claimed they didn’t like “fancy” food. By the end of the meal, they were scraping the plate clean!

Why You’ll Fall Head Over Heels for This Recipe

This Peking Beef Delight recipe is perfect for anyone who loves bold, savory flavors with a hint of sweetness. The crispy beef paired with a tangy chili sauce is downright addictive. Plus, it’s surprisingly easy to make! With just a few pantry staples and some fresh ingredients, you can whip up a restaurant-quality dish at home. Trust me, once you try this, you’ll never settle for soggy takeout again.

Perfect Occasions to Serve Peking Beef Delight

Whether it’s a casual weeknight dinner or a special gathering with friends, this dish fits the bill. It’s great for impressing guests at a dinner party or feeding a hungry family after a long day. Pair it with steamed rice or noodles, and you’ve got a meal that feels both comforting and celebratory.

Ingredients for Peking Beef Delight

• For the beef:
• 450g of beef shoulder or flank steak, sliced into thin strips (about 3mm thick)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (optional)
• A pinch of black pepper
• For the sauce:
• 2 tablespoons oyster sauce
• 2 tablespoons vinegar
• 2 tablespoons ketchup
• 2 tablespoons sugar
• 2-3 teaspoons sambal chili sauce
• For frying and stir-frying:
• ½ cup potato or corn starch
• ½-⅔ cup oil for frying
• 5-7 garlic cloves, minced
• ¼ onion, diced
• ¼ red bell pepper, diced

Substitution Options

If you don’t have Shaoxing wine, you can skip it or use dry sherry as a substitute. For a gluten-free version, swap regular soy sauce for tamari. If you’re not a fan of spicy food, reduce the amount of sambal chili sauce or omit it entirely. Cornstarch works just as well as potato starch for coating the beef.

Step 1: Marinate the Beef

In a bowl, mix the beef slices with soy sauce, Shaoxing wine, and a pinch of black pepper. Let it sit while you prep the other ingredients. Marinating the beef ensures it stays juicy and flavorful, even after frying. Pro tip: Use a fork to gently massage the marinade into the meat for extra tenderness.

Step 2: Prepare the Sauce

In another bowl, whisk together the oyster sauce, vinegar, ketchup, sugar, and sambal chili sauce. This vibrant sauce is the heart of the dish, balancing sweet, sour, and spicy notes. Set it aside for now—it’s ready to shine when the time comes.

Step 3: Heat the Oil

Pour the oil into a wok or large skillet and heat it to 180°C (350°F). If you’re using a cast-iron wok, medium heat should do the trick. The oil should shimmer slightly but not smoke. A good way to test if it’s hot enough is to drop a tiny piece of beef in—it should sizzle immediately.

Step 4: Fry the Beef

Coat the marinated beef slices evenly with starch, shaking off any excess. Carefully add them to the hot oil one by one to prevent sticking. Fry for 6-7 minutes until golden and crispy. Remove the beef with a slotted spoon and drain it on a wire rack. Repeat if needed. Pro tip: Don’t overcrowd the pan—fry in batches for best results.

Step 5: Prepare for Stir-Frying

Turn off the heat and remove most of the oil, leaving about 2 tablespoons in the wok. Save the leftover oil for future recipes—it’s perfect for stir-fries or roasting vegetables. This step keeps the dish from being overly greasy.

Step 6: Sauté the Vegetables

Turn the heat back on to medium-high and toss in the garlic, onion, and red bell pepper. Stir-fry for about a minute until fragrant and slightly softened. The aroma of garlic hitting the hot oil is pure magic, isn’t it?

Step 7: Add the Sauce and Beef

Pour the prepared sauce into the wok and let it simmer for 30 seconds. Then, add the fried beef and toss everything together until the beef is coated in the glossy sauce. Watch how the colors pop—this dish is as beautiful as it is delicious.

Step 8: Serve and Enjoy

Serve your Peking Beef Delight piping hot alongside steamed rice, fried rice, or noodles. Garnish with sesame seeds or chopped green onions for an extra touch of elegance. Bon appétit!

Chef’s Secret

Here’s a little secret: Double-fry the beef for extra crispiness. After the first fry, let the beef cool for a couple of minutes, then fry it again briefly. This technique gives the beef an irresistible crunch that holds up even after saucing.

Extra Info

Did you know that Shaoxing wine has been used in Chinese cooking for centuries? It adds depth and complexity to dishes, making it a staple in many kitchens. If you can’t find it, don’t worry—your dish will still be delicious!

Necessary Equipment

To make this recipe, you’ll need a wok or large skillet, a wire rack for draining, a slotted spoon, and mixing bowls. A thermometer is helpful for checking the oil temperature, but not essential if you’re confident in your frying skills.

Storage Tips

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently in a skillet to maintain the beef’s crispiness. Avoid microwaving, as it can make the beef soggy.

For longer storage, freeze the cooked beef without the sauce. When ready to eat, thaw it overnight in the fridge and reheat with freshly made sauce.

Never store the dish with the frying oil mixed in, as it can turn rancid. Instead, strain and store the oil separately for future use.

Tips and Advice

Use high-quality ingredients for the best results. Fresh garlic and a good brand of oyster sauce make a world of difference. Also, slice the beef against the grain for maximum tenderness.

Presentation Ideas

Serve your Peking Beef Delight on a bed of fluffy white rice, garnished with chopped scallions or toasted sesame seeds. For a fun twist, arrange it in individual bowls with colorful sides like pickled carrots or cucumber slices.

Healthier Alternatives

Try these variations to lighten up the dish:

1. Baked Beef Delight: Toss the beef in starch and bake it at 200°C (400°F) until crispy instead of frying.
2. Vegan Version: Substitute beef with tofu or tempeh and use vegan oyster sauce.
3. Low-Sugar Sauce: Replace sugar with a sugar substitute or honey.
4. Gluten-Free Option: Use tamari instead of soy sauce and ensure all sauces are gluten-free.
5. Spice-Free Delight: Omit the sambal chili sauce for a milder flavor.
6. Vegetable-Packed Delight: Add more veggies like broccoli, snap peas, or carrots.

Common Mistakes to Avoid

Mistake 1: Skipping the Marinade

Marinating the beef is crucial for flavor and texture. Without it, the beef may taste bland and dry. Always take the time to marinate—even if it’s just for 10 minutes.

Mistake 2: Overcrowding the Pan

Frying too much beef at once lowers the oil temperature, resulting in soggy beef. Fry in small batches to keep the oil hot and the beef crispy.

Mistake 3: Using Cold Oil

Always heat the oil before adding the beef. Cold oil causes the beef to absorb grease, making it greasy instead of crispy.

FAQs

What is Peking Beef Delight?

Peking Beef Delight is a savory Chinese-inspired dish featuring crispy beef coated in a tangy, spicy sauce. It’s perfect for those who love bold flavors and textures.

Can I make this dish vegetarian?

Absolutely! Swap the beef for tofu or tempeh and use vegan oyster sauce for a plant-based version.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet to preserve crispiness.

What can I use instead of Shaoxing wine?

Dry sherry or rice wine vinegar are great substitutes for Shaoxing wine.

Is this dish spicy?

Yes, it has a kick thanks to the sambal chili sauce. Adjust the amount to suit your spice tolerance.

Can I freeze this dish?

Yes, freeze the cooked beef without the sauce. Thaw and reheat with fresh sauce when ready to serve.

What type of beef should I use?

Beef shoulder or flank steak works best. Slice it thinly against the grain for tenderness.

Do I need a wok to make this?

No, a large skillet works fine, but a wok provides better heat distribution.

How long does it take to prepare?

From prep to plate, this dish takes about 45 minutes, including marinating and frying time.

Can I use less oil?

You can reduce the oil slightly, but enough is needed to properly fry the beef. Don’t skimp too much, or the beef won’t get crispy.

Final Thoughts

Peking Beef Delight is a dish that brings people together. Its bold flavors and satisfying textures make it a standout at any table. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to impress. So grab your apron, fire up the wok, and get ready to create a meal that’s as delightful to make as it is to eat. Happy cooking!