Today I made a Crispy Sesame Beef dish that truly impressed my palate. I enjoyed tender slices of beef flank coated in cornstarch and crisped to perfection then combined with garlic, ginger, soy sauce and rice vinegar for a delightful sweet and sticky flavor. I garnish it with green onions and sesame seeds.

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I recently discovered a twist on the classic crispy beef takeout that totally changed my dinner game. I used 1 lb of thinly sliced beef flank steak, seasoned with just a touch of salt and freshly ground black pepper before marinating it with egg white and a generous coat of cornstarch.

Deep frying the beef in vegetable oil until it became perfectly crispy reminded me of those memorable nights out in the city. Then came the magic part: the sauce.

I combined minced garlic, fresh ginger, soy sauce, rice vinegar, and a blend of honey, brown sugar, hoisin and a bit of chili garlic sauce with sesame oil and water to achieve that get-it-right-thirsty consistency. Every bite is an adventure, mixing the crunch with a sweet and sticky flavor that hits the spot.

I love topping it off with chopped green onions and a sprinkle of sesame seeds for that extra pop of flavor. Enjoy this lively twist on Asian beef that’s so much better than your usual takeout food!

Why I Like this Recipe

I really love this recipe because it always gives me that amazing combo of textures and flavors. First, the beef gets super crispy and golden which makes every bite so satisfying, unlike some bland take out stuff. Second, the sauce is wickedly sweet with a little spicy kick from the chili garlic sauce so it keeps things interesting even after a few bites. Third, I enjoy cooking it at home since it feels so rewarding when something I made tastes even better than what you’d get at a restaurant. And lastly, the whole process is a fun little kitchen adventure even if I mess up a bit here and there – it’s perfectly imperfect just like me.

This is a sweet and sticky crispy beef recipe tossed in a tangy, sugary sauce that really beats take out, hands down!

Ingredients

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Beef flank steak is lean protein, offering satisfying flavor and tender, juicy bites.
Egg white adds extra protein and helps bind the crispy coating together.
Cornstarch creates a crunchy texture while adding mostly carbohydrate for crispiness.
Garlic and ginger bring a bold, tangy flavor plus natural antioxidants.
Soy sauce delivers savory umami and salty depth with trace minerals.
Honey and brown sugar provide sweetness that perfectly balances the sour rice vinegar.
Rice vinegar offers a subtle tang that lifts the overall flavor profile.
Sesame oil and green onions finish with a nutty aroma and a fresh, vibrant crunch.

Ingredient Quantities

1 lb beef flank steak, thinly sliced across the grain

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 egg white

1/2 cup cornstarch

Vegetable oil for deep frying (about 2 cups or as needed)

3 garlic cloves, minced

1-inch piece fresh ginger, minced

1/4 cup soy sauce

1/4 cup rice vinegar

1/2 cup honey

1/3 cup brown sugar

1 tbsp hoisin sauce

1 tsp chili garlic sauce (for a bit of heat)

1 tsp sesame oil

2-3 tbsp water (to adjust the sauce consistency)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

How to Make this

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1. Season the thinly sliced beef with 1/2 tsp salt and 1/4 tsp pepper.

2. Mix in the egg white until the beef is well coated, then dredge each piece in 1/2 cup cornstarch until it’s fully covered.

3. Heat about 2 cups of vegetable oil in a deep pan over medium-high heat and fry the beef in small batches until crispy and golden. Remove and drain on paper towels.

4. In another pan, heat a little vegetable oil and add 3 minced garlic cloves and 1-inch minced ginger; sauté until they become aromatic.

5. Pour in 1/4 cup soy sauce and 1/4 cup rice vinegar, stirring well with the garlic and ginger.

6. Add 1/2 cup honey, 1/3 cup brown sugar, and 1 tbsp hoisin sauce to the pan; keep stirring until the sugar dissolves.

7. Stir in 1 tsp chili garlic sauce and 1 tsp sesame oil to give the sauce a little kick.

8. If the sauce seems too thick, add 2-3 tbsp water until you reach your desired consistency.

9. Toss the crispy beef back in the pan and mix well so that every piece is coated in the sweet and sticky sauce.

10. Serve warm garnished with 2 chopped green onions and a sprinkle of sesame seeds, and enjoy your homemade treat that’s even better than take out!

Equipment Needed

1. Chef’s knife – for slicing the beef, mincing garlic and ginger, and chopping the green onions
2. Cutting board – for all your prep work like cutting and mincing the ingredients
3. Mixing bowl – to season the beef with salt, pepper, and egg white
4. Shallow dish – to dredge the beef with cornstarch evenly
5. Deep pan or a heavy-bottomed pot – to heat enough vegetable oil for deep frying the beef
6. Slotted spoon or tongs – to carefully remove the fried beef and let it drain on paper towels
7. Second pan – for sautéing garlic and ginger then making the sauce
8. Measuring cups and spoons – to accurately add soy sauce, vinegar, honey, and other ingredients
9. Paper towels – for draining the fried beef after frying

FAQ

Q: How do I get the beef super crispy?

A: Make sure you coat your beef evenly in egg white and then dredge it in cornstarch. Deep frying in hot oil (around 350°F) should do the trick. Just be careful not to overcrowd the pan.

Q: What do I do if the sauce becomes too thick?

A: If the sauce seems too thick, just add 2-3 tbsp of water to loosen it up a bit. This helps spread the flavors All over the beef nicely.

Q: Can I use a different cut of beef?

A: Yeah, you can substitute with other tender cuts like sirloin if you need, but flank steak works best cause it cooks quick and soaks up the flavors well.

Q: How long do I fry the beef pieces?

A: Fry the beef until it's golden and crispy, usually it takes about 2-3 minutes per batch. Just keep an eye on it so it doesnt burn.

Sweet And Sticky Crispy Beef Recipe Substitutions and Variations

If you cant find beef flank steak, try using a thinly sliced skirt steak or sirloin instead. They might not be exactly the same but they work pretty good.
In case you don’t have cornstarch, you could also use potato starch. It helps make the beef crispy just as well.
If you run out of rice vinegar, a splash of apple cider vinegar can do the trick. It gives a similar tang thats nice.
Instead of hoisin sauce, mix some soy sauce with a little molasses and garlic. Its a simple blend that gives you a sweet and savory kick.
Don’t have sesame seeds on hand? Toasted crushed peanuts can add a fun crunch and a nutty flavor that you might enjoy.

Pro Tips

1. Make sure your oil is really hot before tossing in the beef; if it isnt hot enough the beef wont get that perfect crunch and might just get soggy.
2. Dont fry too many pieces at once, because then the temperature drops and you end up with unevenly cooked beef, so work in batches.
3. When you adjust the sauce with water, add it in small spoonfuls till you get the right consistency instead of dumping it all in and making it too runny.
4. Stir the garlic and ginger well so they dont burn in the pan; burnt garlic can give a bitter taste to the whole dish.