Description

There’s nothing quite like the sound of ultra-crispy beef meeting a glossy, sweet-spicy glaze. This dish delivers serious crunch, bold flavor, and that nostalgic takeout magic — but upgraded. Tender beef, a shatteringly crisp coating, aromatic garlic and ginger, and a sticky chilli-kissed sauce come together for a plate that’s comforting, exciting, and deeply satisfying.

Ingredients

For the Crispy Beef

500g beef sirloin or flank steak, thinly sliced (against the grain)
3 tbsp cornstarch
½ tsp salt
½ tsp black pepper
1 cup vegetable oil, for frying
2 cloves garlic, minced

Tip: Freeze the beef for 20–30 minutes before slicing for thinner, cleaner cuts.

For the Sticky Glaze

2 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil (toasted)
1 tsp chilli flakes or sambal oelek
1 tsp freshly grated ginger

Substitutions:

Maple syrup or agave for honey

Lime juice for rice vinegar

Oyster sauce + a bit of brown sugar in place of hoisin

Sesame Sparkle Toppings

Toasted sesame seeds
Sliced spring onions
Fresh red chilli slices (optional)

Instructions

1. Prep the Beef

Pat the sliced beef very dry with paper towels.
In a large bowl, toss beef with cornstarch, salt, and pepper until evenly coated.
- You should see a light, even dusting — not clumps.
- A zip-top bag works great for this step!

2. Fry to Golden Crispiness

Heat oil in a wok or deep skillet over medium-high.
Test the oil with a small piece of beef; it should sizzle instantly.
Add beef in batches so the pan isn’t crowded.
Fry each batch for 2–3 minutes until golden and crispy.
Transfer to a paper towel–lined plate to drain.

3. Make the Sticky Glaze

Carefully discard the hot oil from the wok.
Add 1 teaspoon fresh oil and sauté garlic and ginger for 30–60 seconds.
Add soy sauce, hoisin, honey, rice vinegar, and chilli.
Simmer for 1–2 minutes until slightly thickened.
Stir in sesame oil at the end for full flavor.

If the sauce becomes too thick, whisk in 1 tablespoon water.

4. Bring It All Together

Reduce heat to low.
Add crispy beef to the glaze.
Toss quickly and thoroughly to coat every piece while keeping it crunchy.

Serving Suggestions

Serve immediately with:

Jasmine rice
Egg noodles
Steamed veggies
Extra sesame seeds and spring onions

The vibrant golden beef + red chillies + green onions = a stunning plate.

Notes

Chicken version: Thin chicken breast or thigh strips.
Veggie version: Extra-firm tofu, pressed well, then coated and fried.
Pineapple twist: Add ½ cup pineapple to the glaze.
Spice boost: Add 1 tsp gochujang to the sauce.
Five-spice aroma: Add ½ tsp five-spice to the cornstarch mixture.