Sticky Crispy Beef
Equipment
Ingredients
Beef
- 8 oz beef thinly sliced into ½-inch strips, see note 1
- 4 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons shaoxing wine
- Salt, to taste
- ½ cup cornstarch, divided into two parts, see note 2
Sticky Sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 2 tablespoons shaoxing wine
- ¼ cup water
- 1 tablespoons cornstarch + 1 tablespoons water, mixed
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
- Combine beef, garlic, cornstarch, shaoxing wine, and salt in a bowl. Marinate for 15 minutes.
- Add ¼ cup of cornstarch to the marinated beef 10 minutes before frying.
- In a separate bowl, mix honey, soy sauce, oyster sauce, sesame oil, rice wine vinegar, shaoxing wine, and water for the sauce.
- Coat the beef in the remaining ¼ cup of cornstarch right before frying.
- Fry the beef in hot oil at 350°F (177°C) in small batches for 3–5 minutes until crispy. Let rest on a wire rack.
- Heat the sauce and bring to a boil. Add the cornstarch slurry and cook until thickened.
- Toss the crispy beef in the sauce until evenly coated.
- Serve over rice and garnish with scallions and sesame seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you love takeout-style crispy beef, this Sticky Crispy Beef recipe is about to become your new favorite. Thin strips of beef are marinated, coated in cornstarch, and fried until perfectly crispy, then tossed in a glossy, sticky sauce made with honey, soy sauce, and oyster sauce. The combination of crunchy beef and sweet-savory sauce creates an irresistible texture and flavor that’s better than any takeout. It’s quick to make, incredibly flavorful, and perfect for a satisfying weeknight meal.
How to Get Extra Crispy Beef
The key to getting that perfect crunchy texture is double coating the beef in cornstarch. Marinating the beef first allows the flavors to absorb and tenderizes it, while adding the second layer of cornstarch just before frying creates an extra crispy crust. Frying the beef in small batches at 350°F (177°C) ensures that the oil remains hot for even cooking and prevents clumping, giving you that light, crunchy bite every time.
What Makes The Sauce So Addictive
The Sticky Crispy Beef sauce strikes the perfect balance of sweet, savory, and umami flavors. The combination of honey and oyster sauce creates a deep richness, while the shaoxing wine and vinegar add a slight tang that keeps the flavors balanced. The addition of the cornstarch slurry thickens the sauce to create a sticky glaze that clings perfectly to the crispy beef.
What to Pair It WIth
I like to place Sticky Crispy Beef on top of a bowl of white fluffy rice. That way, the yummy sticky sauce flavors the rice. You can add your favorite vegetable to the dish as well. I enjoy it with a side of steamed bok choy which adds some bright peppery notes to the meal. An easy alternative no-cook alternative is fresh arugula which also has a peppery flavor. This meal is best eaten quickly after it’s made so that you can enjoy every hot crispy bite.
