Sticky Crispy Beef
Thin, crispy strips of beef coated in a sticky, sweet-savory sauce. This easy takeout-inspired recipe is ready in under 30 minutes and guaranteed to satisfy! Watch me make Sticky Crispy Beef
Servings: 2 servings
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
(1) I used ribeye, but have successfully made it with New York strip and even stew meat!
(2) See instructions 2 and 4 to see how to use divided corn starch
Nutrition
Serving: 1 serving | Calories: 480kcal | Carbohydrates: 28g | Protein: 21g | Fat: 28g