Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sweet and Sticky Crispy Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 57 reviews

This Sweet and Sticky Crispy Beef recipe features tender strips of top sirloin steak double-dusted with potato starch and deep-fried to a perfect crisp. The beef is then tossed in a luscious homemade sauce combining honey, soy sauce, garlic, ginger, hoisin, and sesame oil for a mouthwatering balance of sweet and savory flavors. Ideal for serving with plain steamed rice, this dish is a delightful crowd-pleaser with its irresistible texture and rich glaze.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Beef and Coating

  • 1.5 lbs top sirloin steak (or flank/skirt steak)
  • 1 cup potato starch (divided)
  • Oil for deep frying (such as vegetable or canola oil)

Marinade and Sauce

  • 1 small onion
  • 2 cloves garlic
  • 4-5 slices ginger (thinly sliced, 2-3 mm)
  • 1 tablespoon light soy sauce (reduced sodium)
  • 3/4 cup honey
  • 1/4 cup + 2 tablespoons light soy sauce (reduced sodium)
  • 1/2 cup water
  • 1 tablespoon hoisin sauce
  • 1/2 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon Shaoxing cooking wine
  • 5 teaspoons corn starch
  • 6 teaspoons water (for corn starch slurry)
  • 1-2 stalks green onion (chopped, for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Slice and Prepare the Beef: Slice the steak into 1 cm wide strips. If the steak is thicker than 1 cm, cut the strips in half lengthwise to ensure even cooking.
  2. Make the Aromatic Paste: In a food processor, blitz the onion, garlic, and ginger until a fine paste forms. If no processor is available, finely grate or mince the ingredients, ensuring the ginger bits are very small.
  3. Marinate the Beef: Place the sliced beef in a bowl, add the aromatic paste and 1 tablespoon of light soy sauce, mixing well to coat. Marinate in the refrigerator for 1 hour, or at room temperature for 20-30 minutes if short on time.
  4. First Potato Starch Dusting: After marinating, dust half a cup of potato starch over the beef, using fingers to loosely coat the strips. Let the coated beef rest for 10 minutes to help the starch adhere.
  5. Heat Oil for Deep Frying: While waiting, heat a heavy-bottomed pot or wok over medium heat and add at least 1 inch of oil. Heat the oil to 375°F (190°C), testing by dipping a wooden chopstick or spoon handle; bubbles indicate readiness.
  6. Second Potato Starch Dusting: Just before frying, dust the beef again with the remaining potato starch to add an extra light coating. Remove excess starch by lightly shaking the beef.
  7. Deep Fry the Beef – First Fry: Fry the beef pieces in small batches in the hot oil to prevent overcrowding. Separate any clumps with your fingers. Fry for 1-2 minutes or until crisp and lightly golden. Remove to a plate lined with parchment paper or newspaper to drain.
  8. Deep Fry the Beef – Second Fry: Once all batches are cooked once, return all the beef to the hot oil for a second fry of about 1 minute. This double frying method ensures extra crispiness. Remove and drain.
  9. Prepare the Sweet and Sticky Sauce: Remove used oil from the pot and return it to medium-low heat. Add honey, light soy sauce, water, hoisin sauce, rice vinegar, sesame oil, Shaoxing cooking wine, and the remaining soy sauce. Stir well and bring to a gentle rolling boil.
  10. Thicken the Sauce: In a small bowl, mix corn starch and cold water to form a slurry. Gradually stir it into the boiling sauce until thickened, then turn off the heat.
  11. Coat the Beef: Add the crispy fried beef back into the pot and toss quickly to coat evenly with the thickened sauce.
  12. Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over the coated beef. Serve immediately, ideally with plain steamed rice to balance the sweet and savory flavors.

Notes

  • Use a neutral oil with a high smoke point like vegetable or canola oil for deep frying.
  • The double coating with potato starch followed by double frying creates an extra crispy exterior.
  • If you don’t have Shaoxing cooking wine, dry sherry or mirin can be good substitutes.
  • Be sure to separate beef pieces during frying to prevent sticking and ensure even cooking.
  • Sauce thickening with corn starch slurry helps it cling perfectly to the crispy beef.
  • For a less sweet version, adjust the honey quantity to your taste.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/sweet-and-sticky-crispy-beef-recipe/