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crispy sticky beef with rice garnished with green onions and sesame seeds in a blue bowl.
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5 from 3 votes

Crispy Sticky Beef

A Crispy Sticky Beef recipe that's incredibly quick and easy to make, with the perfect balance of sweet and savory. This dish is ready in under 30 minutes, making this dish perfect for busy weeknights.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dinner, Lunch
Cuisine: Asian
Keyword: asian beef recipe, crispy sticky beef, sweet and sticky beef
Servings: 3
Calories: 545kcal


  • 1 pound ribeye steak or sirloin, cut into thin strips
  • 1 tablespoon soy sauce low sodium
  • 1 teaspoon dark soy sauce
  • 2 cloves garlic minced
  • ½ cup cornstarch

Stir Fry Sauce


  • 1 tablespoon sesame seeds toasted
  • 1 green onion thinly sliced


  • Prepare the beef. In a small bowl, toss together the beef strips with the tablespoon of soy sauce, 1 teaspoon of dark soy sauce, minced garlic and cornstarch. Let the beef rest for 5 minutes while heating the oil.
  • Heat the oil. Heat a non-stick skillet with about 1 inch of vegetable oil over high heat until it reaches 325°F.
  • Fry the beef strips. Shake off any excess cornstarch from the beef as you're adding them to the skillet and fry over medium-high heat for 3 to 4 minutes until crispy and golden brown. Transfer the beef to a paper towel lined plate and repeat with remaining beef.
  • Make the sauce and toss with beef. Heat a clean wok or skillet over medium-high heat. Add all the sauce ingredients and simmer for about 2 minutes until the sugar dissolves and it thickens slightly. Add the beef and toss everything together until the beef is evenly coated. Remove from heat.
  • Garnish and serve. Garnish with sesame seeds and green onions and serve.



  1. To easily slice the steak, place it in the freezer for about 20 minutes before slicing. This will make it so much easier to slice it as thinly as possible. Always slice the beef against the grain.
  2. After you toss the beef with cornstarch let it sit for 5 minutes before searing, while you're heating up the oil. This is known as velveting and you’ll end up with very tender and crispy meat. Do not use flour, the results will not be the same.
  3. For even more tender beef, you can marinate the beef after slicing in some baking soda for a few minutes. Rinse and continue with the recipe as instructed.
  4. Don’t overcrowd the beef when frying. Do it in 2 or 3 batches.


Calories: 545kcal | Carbohydrates: 48g | Protein: 34g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 92mg | Sodium: 1436mg | Potassium: 581mg | Fiber: 1g | Sugar: 24g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 4mg