I’m sharing my Sweet and Sticky Crispy Beef with a surprising shortcut that helps the sauce cling without turning the coating soggy.

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I never meant to outdo the corner place, but my Sweet And Sticky Crispy Beef did just that. It began as a late night craving and a piece of flank steak in the fridge, then turned into the thing everyone asks me to make.

Crunchy edges meet that glossy, clingy sauce and you cant help but reach for another bite. I kept tinkering till the balance felt wrong in all the right ways, and a dash of soy sauce changed everything.

If you like bold sticky flavors and hate wasting money on Takeout Food, this will wreck your habits.

Ingredients

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Flank steak: Lean high in protein and iron, gives chew and meaty depth.
Cornstarch: Crisp coating when fried, mostly carbs adds crunchy texture.
Soy sauce: Salty umami low in calories brings savory depth and brown color.
Brown sugar: Sweet provides caramel notes and sticky glaze mostly simple carbs.
Rice vinegar: Bright acidic tang cuts richness and balances sweet in sauce.
Garlic: Pungent boosts savory flavor small amounts add antioxidants and aroma.
Ginger: Warm slightly spicy aids digestion freshens and lifts the sauce.
Toasted sesame oil: Nutty oil strong aroma used sparingly for flavor not frying.

Ingredient Quantities

450 g (1 lb) flank steak, thinly sliced

1 large egg white

3/4 cup (95 g) cornstarch

2 tbsp (16 g) all purpose flour

1/2 tsp salt

1/4 tsp black pepper

480 ml (2 cups) neutral oil

80 ml (1/3 cup) low sodium soy sauce

75 g (1/3 cup) light brown sugar packed

45 ml (3 tbsp) rice vinegar

30 ml (2 tbsp) honey

30 ml (2 tbsp) ketchup

15 ml (1 tbsp) toasted sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1/4 tsp red pepper flakes (optional)

60 ml (1/4 cup) water

1 tbsp cornstarch (extra)

2 green onions (scallions), sliced

1 tbsp toasted sesame seeds

How to Make this

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1. Slice 450 g (1 lb) flank steak very thin against the grain, pat pieces dry with paper towels, then toss with 1 large egg white, 1/2 tsp salt and 1/4 tsp black pepper until every strip is lightly coated.

2. In a shallow bowl mix 3/4 cup (95 g) cornstarch with 2 tbsp (16 g) all purpose flour, dredge the steak in the dry mix pressing it on so it sticks, set coated strips aside for 5 minutes so the coating firms up.

3. Pour 480 ml (2 cups) neutral oil into a deep skillet or pot and heat until a small scrap of coating sizzles and floats, about 170-180 C if you use a thermometer; don’t overcrowd, fry in batches so the oil temperature stays hot.

4. Fry the beef in batches, about 2 to 3 minutes per batch, turning once, until golden and super crisp, then remove with a slotted spoon to a wire rack or paper towel lined tray to drain.

5. While the last batch fries, combine 80 ml (1/3 cup) low sodium soy sauce, 75 g (1/3 cup) packed light brown sugar, 45 ml (3 tbsp) rice vinegar, 30 ml (2 tbsp) honey, 30 ml (2 tbsp) ketchup, 15 ml (1 tbsp) toasted sesame oil, 2 cloves garlic minced, 1 tbsp fresh ginger grated, and 1/4 tsp red pepper flakes (optional) in a small bowl and whisk to dissolve the sugar.

6. Pour the sauce mixture into a small saucepan over medium heat and bring to a gentle simmer so the garlic and ginger wake up, keep stirring so it doesn’t burn.

7. Whisk 1 tbsp extra cornstarch into 60 ml (1/4 cup) water to make a smooth slurry, then slowly whisk that into the simmering sauce and cook 30 to 60 seconds more until the sauce is glossy and thick enough to coat the back of a spoon.

8. Turn off the heat and toss the crispy beef in the sauce quickly in a large bowl or do it in the pan, coating each piece but working fast so you keep some crunch, you can also pour sauce over and gently fold.

9. Serve immediately topped with 2 sliced green onions (scallions) and 1 tbsp toasted sesame seeds, enjoy right away with rice or greens because it tastes best hot and crunchy.

Equipment Needed

1. Sharp chef’s knife (for very thin slices), you want it super sharp
2. Large cutting board, stable and roomy
3. Small and large mixing bowls (one for egg/tossing, one for coating and tossing the finished beef)
4. Shallow bowl or plate for the cornstarch + flour dredge
5. Deep skillet or heavy pot for frying, at least 2 cups oil capacity
6. Slotted spoon and a pair of tongs for turning and removing strips
7. Wire rack or paper towel lined tray to drain the fried beef
8. Small saucepan and a whisk for the sauce and slurry
9. Instant-read thermometer (optional, but great for hitting 170-180 C)

FAQ

Q: How do I get the beef extra crispy?

Pat the slices very dry then toss with the egg white, 3/4 cup cornstarch and 2 tbsp flour so each piece is well coated. Fry in small batches in hot oil about 175 C or 350 F so the oil temp doesnt drop, and let pieces drain on a wire rack not paper so they stay crisp. For even more crunch you can double fry: fry once to cook, rest a few minutes, then fry at a slightly hotter temp to crisp.

Q: The sauce is too thin how do I thicken it?

Mix the extra 1 tbsp cornstarch with the 60 ml water to make a slurry, stir it into the simmering sauce and cook 1 minute until glossy and thick. If it gets too thick add a splash of water, if too thin add a tiny pinch more cornstarch mixed into water.

Q: Can I make this gluten free or use less soy?

Yes. Swap low sodium soy sauce for tamari or coconut aminos and replace the 2 tbsp all purpose flour with extra cornstarch or rice flour. Check ketchup label for gluten if thats a concern.

Q: I dont want to deep fry, any alternatives?

You can shallow fry in a skillet using less oil turning pieces often, or use an air fryer at about 200 C or 400 F for 8 to 12 minutes shaking once until golden. Texture will be slightly different but still tasty.

Q: How do I reheat leftovers so they stay crispy?

Reheat in a 200 C oven or air fryer for 5 to 8 minutes until hot and crisp. Dont microwave it, that makes the coating soggy.

Q: Want it less sweet or more spicy what can I tweak?

Reduce the 75 g brown sugar or cut the honey, taste as you go. For heat add more red pepper flakes, a squeeze of sriracha or chili garlic sauce to the sauce. Small changes go a long way so adjust little by little.

Sweet And Sticky Crispy Beef Recipe Substitutions and Variations

Flank steak: swap for skirt steak or top sirloin, thinly sliced across the grain. If you want poultry, use boneless skinless chicken thighs cut thin, just adjust frying time cause they’ll cook faster.
3/4 cup cornstarch (for coating): use potato starch or tapioca starch 1:1 for an even crispier crust, or rice flour for a lighter crunch. All purpose flour works in a pinch but it won’t be as crisp.
Light brown sugar: use dark brown sugar for a deeper molasses note, or granulated sugar plus 1 tsp molasses per 1/4 cup to mimic brown sugar. Honey or maple syrup can be used but cut back other liquids a bit.
Rice vinegar: substitute apple cider vinegar or white wine vinegar 1:1, or use fresh lemon juice for brightness if you’re out of vinegar. Taste and tweak cause acid levels vary.

Pro Tips

1) Partially freeze the flank steak for 20 to 30 minutes before slicing. It makes ultra thin slices way easier and youll get more uniform pieces that crisp evenly. Slice against the grain every time, even if it feels fiddly.

2) Press the cornstarch mix onto each strip and then let them sit for about five minutes so the coating firms up. Dont shake off all the excess though, a thin visible layer helps create that puffy, crunchy crust.

3) Use a thermometer and keep the oil steady at about 170 to 180 C. If you dont have one, test with a small scrap it should sizzle immediately and float. Fry in small batches and if you want even more crunch try a quick double fry: a short lower temp cook to set then a hotter finish for a minute or so.

4) Make the sauce a touch looser than you think you need and toss the beef fast off heat so it stays crunchy. Reserve a little sauce to serve on the side if some people want saucier bites, and dont overboil the sauce or the sugars will darken too much.