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.
Why I like this Sticky Crispy Beef More than Takeout
If you love takeout-style crispy beef, this Sticky Crispy Beef recipe is about to become your new favorite. Thin slices of beef are marinated, double-coated in cornstarch, and fried until golden and crisp. Then they’re tossed in a sticky, sweet-savory sauce that’s rich with honey, soy sauce, and oyster sauce. Every bite is crunchy, flavorful, and totally addictive. It’s fast, satisfying, and hits all the right cravings.
Ingredients for Sticky Crispy Beef
You don’t need much to make restaurant-quality crispy beef at home. The secret is in the technique and the sauce. Thinly sliced beef gets marinated and double-coated in cornstarch to stay extra crunchy. The sticky glaze is a mix of soy sauce, honey, oyster sauce, and shaoxing wine, with a bit of vinegar and a cornstarch slurry to thicken it into a perfect coating.
Beef
- 8 oz beef, thinly sliced into ½-inch strips
- 4 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons shaoxing wine
- Salt, to taste
- ½ cup cornstarch, divided
Sticky Sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 2 tablespoons shaoxing wine
- ¼ cup water
- 1 tablespoon cornstarch + 1 tablespoon water, mixed
Optional Garnish
- Sesame seeds
- Sliced scallions
How to Make Sticky Crispy Beef
Step-by-Step Instructions
Start by marinating the beef with garlic, shaoxing wine, salt, and cornstarch. Let it sit to absorb flavor, then toss in more cornstarch just before frying to get that extra crunchy crust
While the beef marinates, mix the sauce ingredients in a bowl so it’s ready to go. You’ll bring this to a boil later to create the sticky glaze
Fry the beef in small batches in hot oil until crispy and golden. Let it rest on a wire rack so it stays crisp
In a clean pan, heat the sauce until it boils. Stir in the cornstarch slurry to thicken, then toss in the fried beef until evenly coated in the sticky, glossy sauce
Tips and Variations
Can I use another protein?
Thinly sliced chicken thighs or pork can also work really well here. Just adjust the frying time depending on thickness
What oil should I use for frying?
Neutral oils like canola, vegetable, or avocado oil work best. Make sure it’s at 350°F so the beef fries properly without absorbing too much oil
Frequently Asked Questions
How do I keep the beef crispy?
Fry in small batches and let it rest on a wire rack. Avoid overcrowding the pan, and only toss in the sauce right before serving
Can I make this ahead of time?
This dish is best served fresh, but you can prep the sauce and marinate the beef ahead of time. Fry and toss when ready to eat
What’s the best cut of beef to use?
Flank steak, skirt steak, or sirloin work well. Slice thinly against the grain for the best texture
Can I air fry the beef instead?
Yes, but it won’t be as crispy. Air fry at 400°F for 10 to 12 minutes, flipping halfway, then toss in the sauce before serving
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