Ingredients:
1 lb (450 g) beef (such as sirloin or flank), cut into bite‑sized cubes
Salt and black pepper, to taste
2 tbsp cornstarch
2–3 tbsp vegetable oil
Sticky Glaze Sauce:
¼ cup soy sauce
2 tbsp honey or brown sugar
1–2 tbsp rice vinegar or apple cider vinegar
1–2 tbsp hoisin sauce
1–2 tsp chili paste or sriracha (optional for heat)
2 cloves garlic, minced
1 tsp grated fresh ginger
To Serve (optional):
Sesame seeds
Sliced green onions
Steamed rice or noodles
Directions:
Pat the beef cubes dry and season lightly with salt and black pepper.
Toss the beef with cornstarch until each piece is evenly coated.
Heat the vegetable oil in a large skillet or wok over medium‑high heat. Add the beef cubes in a single layer and cook until golden brown and crispy on all sides, about 3–4 minutes. Remove the beef and set aside.
In the same pan, add a small splash of oil if needed and sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
Whisk together soy sauce, honey (or brown sugar), rice vinegar, hoisin sauce, and chili paste (if using) in a bowl. Pour the sticky glaze into the pan and bring to a simmer, stirring to combine.
Let the sauce bubble and thicken slightly, about 1–2 minutes.
Return the crispy beef bites to the pan and toss well to coat in the sticky glaze. Cook for another 1–2 minutes until everything is glossy and heated through.
Serve immediately over steamed rice or noodles and garnish with sesame seeds and sliced green onions.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: ~430 kcal per serving | Servings: 4