I love preparing Sweet And Sticky Crispy Beef using thin sliced beef coated in cornstarch. Blended with garlic, ginger, and a sauce mix of soy, hoisin, and rice vinegar, each bite delivers a satisfying crunch and flavor. This dish pairs simplicity with an irresistible combination of savory and sweet notes.

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I recently discovered a way to make Sweet And Sticky Crispy Beef that totally outshines your typical takeout. I started with 1 lb of thinly sliced beef flank which I marinated with a little soy sauce and then tossed in 1/2 cup cornstarch mixed with an egg white.

After seasoning with salt and pepper, I deep-fried the beef in vegetable oil until it was just perfectly crispy. For the sauce, I mixed together 1/2 cup water, 1/3 cup sugar, 1/4 cup soy sauce, hoisin sauce, and rice vinegar.

I then added in garlic, ginger, a splash of sesame oil and finally dissolved 2 tsp of cornstarch in it all. The balance of flavors in this Asian-inspired dish is unreal Its sweet, sticky and has that satisfying crunch that makes it feel like a fancy takeout meal without ever leaving your kitchen Its a game changer for crispy beef recipes.

Why I Like this Recipe

I love this recipe because the beef comes out super crispy and it has that perfect crunchy coating that makes every bite exciting. The sauce is also my favorite part since its sweet and sticky, giving it that homemade feel that’s way better than any take out. I also appreciate that its pretty simple to make even though there are a few steps so when I pull it off I feel really accomplished. Lastly, I like how versatile it is because I can serve it with rice or some veggies and every time it turns out delicious.

Ingredients

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Beef flank or sirloin provides loads of protein and rich flavor that makes the dish hearty.
Cornstarch helps form a crispy, light crust making the beef extra crunchy while deep frying.
Soy sauce gives that salty touch which balances out the sweet sticky sauce perfectly.
Egg white binds the coating to the beef so the crispiness sticks every time it’s cooked.
Garlic and ginger add a punch of spice and fresh aroma that elevates the taste.
Sugar, hoisin sauce, and rice vinegar work together to create a sweet yet tangy sauce.

Ingredient Quantities

1 lb beef flank or sirloin, thin sliced against the grain

1/2 cup cornstarch for coating the beef

1 egg white

1 tsp soy sauce (for marinating)

Salt and pepper to taste

Vegetable oil for deep frying (enough to submerge the beef)

1/2 cup water (for the sauce)

1/3 cup sugar

1/4 cup soy sauce (for the sauce)

1 tbsp hoisin sauce

2 tbsp rice vinegar

2 tsp cornstarch, dissolved later in the sauce

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp sesame oil

How to Make this

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1. Start by mixing the thinly sliced beef with the egg white, 1 tsp soy sauce, salt, and pepper in a bowl. Let it marinate for about 10 minutes.

2. After marinating, coat the beef evenly with the 1/2 cup cornstarch. Make sure every piece is covered and shake off any extra cornstarch.

3. In a deep pot, heat enough vegetable oil so the beef pieces can be fully submerged. When the oil is hot (around 350°F if you have a thermometer), get ready to fry.

4. Fry the beef in batches for about 2-3 minutes each until they are light golden and crispy. Remove them carefully and put them on paper towels to get the extra oil out.

5. In another pan or wok, heat a small bit of oil and add the minced garlic and grated ginger. Let them sizzle for about 30 seconds.

6. Now mix together the 1/2 cup water, 1/3 cup sugar, 1/4 cup soy sauce, 1 tbsp hoisin sauce, 2 tbsp rice vinegar, and 1 tsp sesame oil in a bowl. Then pour this sauce mixture into the pan with garlic and ginger.

7. Bring the sauce to a gentle simmer over medium heat.

8. Stir in the 2 tsp of cornstarch (dissolved in a little extra water if needed) into the simmering sauce. Keep stirring so that the sauce thickens evenly, this should take about 1-2 minutes.

9. Once the sauce is thick, add the fried beef pieces to the pan and toss them so they get fully coated with the sticky sauce.

10. Serve the sweet and sticky crispy beef hot, ideally with a side of steamed rice or veggies. Enjoy your meal!

Equipment Needed

1. A mixing bowl for combining the beef, egg white, soy sauce, salt and pepper
2. Measuring spoons and cups for all the liquid and dry ingredients like soy sauce, water, sugar, hoisin sauce, rice vinegar, sesame oil and cornstarch
3. A deep pot for heating the vegetable oil for frying the beef
4. A cooking thermometer to check that the oil is at around 350°F (this is optional but really useful)
5. A slotted spoon or tongs to safely remove the fried beef from the hot oil
6. A plate lined with paper towels to drain the extra oil from the beef
7. A pan or wok for making the garlic and ginger sauce
8. A spatula or wooden spoon for stirring the sauce
9. A knife and cutting board for slicing the beef, mincing the garlic and grating the ginger

FAQ

Can I substitute beef with another meat? Yes, you can use other meats like skirt steak or even pork but they might need slightly different cooking times so keep an eye on them.

How do I get that perfect crispy texture? Make sure you fully coat the beef in cornstarch and fry in hot, deep oil. Dont overcrowd the pan as that lowers the oil temperature and makes the beef soggy.

What if I dont have hoisin sauce? You can try a mix of a little extra soy sauce with a touch of honey if youre in a pinch, but the flavor might not be exactly the same.

Can I adjust the sweetness? Absolutely, if you like it less sweet simply reduce the sugar a bit. Its all about finding that balance that tastes just right for you.

How do I keep the beef crispy once I add the sauce? Toss the fried beef in the sauce quickly after frying and serve immediately. That way, the crispiness is locked in before the beef has a chance to get soft.

Sweet And Sticky Crispy Beef Recipe Substitutions and Variations

If you dont have beef flank or sirloin, try skirt steak or ribeye instead, they give a nice flavor
If cornstarch is scarce, potato starch or rice flour work decently for that crispy coating
Can swap the egg white with around 2 tablespoons of aquafaba from chickpeas if you need a binder
Instead of regular soy sauce for marinating, tamari offers a good gluten-free alternative

Pro Tips

1. To get tender beef every time, make sure you slice the meat strictly against the grain; this little hack helps it break up easier when you chew and even a few extra minutes in the marinade won’t harm if you can wait a bit longer.
2. When you’re coating the beef with the cornstarch, shake off the extra dust really well. Too much extra starch can make your fried beef turn out heavy and gloopy instead of crisp.
3. Keep an eye on the temperature of your oil, cause if it’s too cool the beef might end up greasy, while if its too hot it can burn the coating real quick. If you dont have a thermometer, dropping a tiny bit of batter in is a quick trick to test it out.
4. Stir the sauce continuously when you add the cornstarch mixture. This avoids lumps and makes sure the sauce thickens evenly, plus it keeps your garlic and ginger flavor really well blended.