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Sweet and Sticky Crispy Beef Recipe

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3.9 from 9 reviews

Sweet and Sticky Crispy Beef features tender strips of marinated sirloin that are double coated in potato starch and deep fried to a perfect crispy texture. Tossed in a luscious honey-soy glaze with ginger, garlic, and hoisin sauce, this dish is irresistibly flavorful and ideal served over plain rice for a satisfying meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 5 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese

Ingredients

Beef and Coating

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

Marinade

  • 1 small onion
  • 2 cloves garlic
  • 4-5 slices ginger (thinly sliced, 2-3 mm)
  • 1 tablespoon light soy sauce (reduced sodium)

Sauce

  • 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

Thickening Slurry

  • 5 teaspoons corn starch
  • 6 teaspoons water

Garnish

  • 1-2 stalks green onion (chopped)
  • Toasted sesame seeds

Instructions

  1. Marinate the Beef: Slice the steak into 1 cm wide strips. If pieces are thicker than 1 cm, cut lengthwise again to create thinner strips. Place in a bowl.
  2. Prepare Flavor Paste: In a food processor, blitz onion, garlic, and ginger into a fine paste. If no processor is available, finely grate or mince ingredients, ensuring ginger is very finely chopped.
  3. Combine Marinade & Beef: Add the paste along with 1 tablespoon soy sauce to the beef and mix thoroughly. Marinate in the refrigerator for 1 hour, or alternatively 20-30 minutes at room temperature.
  4. First Potato Starch Coating: After marinating, dust 1/2 cup potato starch over the beef and use fingers to loosely coat all pieces. Let sit for 10 minutes to allow starch to adhere.
  5. Heat Oil for Deep Frying: Fill a heavy-bottom pot or wok with at least 1 inch of oil and heat over medium heat to 375°F. Test by placing a wooden chopstick handle into the oil; bubbling indicates readiness.
  6. Second Potato Starch Coating: Dust the beef again with remaining 1/2 cup potato starch to lightly re-coat and shake off excess immediately before frying.
  7. Deep Fry First Batch: Fry the beef in small batches to maintain oil temperature. Separate any clumped pieces with fingers. Fry for 1-2 minutes until crispy and golden. Remove and drain on parchment paper.
  8. Second Fry: After all beef is fried once, return all pieces to hot oil for an additional 1 minute fry to enhance crispiness. Remove and drain again.
  9. Prepare Sweet & Sticky Sauce: Remove used oil from the pot and return to stove on medium-low heat. Add honey, soy sauce, water, hoisin sauce, rice vinegar, sesame oil, and shaoxing cooking wine. Stir and bring to a gentle rolling boil.
  10. Thicken Sauce: Mix corn starch and cold water in a small bowl to form slurry. Gradually add slurry to boiling sauce, stirring constantly until sauce thickens. Turn off heat.
  11. Coat Beef: Add the crispy beef into the thickened sauce and toss to coat thoroughly.
  12. Serve: Garnish with chopped green onions and toasted sesame seeds. Serve immediately, ideally over plain steamed rice.

Notes

  • Use an oil with a high smoke point like vegetable, canola, or peanut oil for deep frying.
  • Double coating with potato starch ensures extra crispy texture.
  • Maintaining oil temperature is key to avoid greasy beef.
  • The sauce can be adjusted with more or less honey for sweetness preference.
  • Shaoxing wine can be substituted with dry sherry if unavailable.

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