Crispy Glazed Beef
Crispy Glazed Beef, Sencha’s Dishes
Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 2-3 people
Welcome to your new favorite takeout!
This crispy beef brings together everything you love about Asian-inspired cuisine: tender strips of beef , crunchy coating, glossy sweet and tangy sauce. What makes this special is the double cornstarch technique that keeps the beef wonderfully crisp even after being coated in sauce. Paired with cool, refreshing cucumber that's been lightly pickled, this dish offers a perfect balance of textures and flavors.
I started making this after falling in love with a similar dish at our local restaurant, and after some trial and error, I figured out the secrets to getting that perfect crunch at home. The key is partially freezing the beef for easier slicing, using a double coating method, and frying in small batches. It's surprisingly straightforward and totally worth the effort!
Ingredients
For the Beef
500g flank steak or sirloin steak
5 tbsp cornstarch (separated into 2 tbsp and 3 tbsp)
Peanut oil for deep frying (or avocado oil)
For the Cucumber
1 large English cucumber
2 tbsp rice vinegar
For the Sauce
2 tbsp light soy sauce
½ cup sweet chili sauce
Juice of 1 large orange (about ¼ cup)
For Serving
2 spring onions, thinly sliced
Sesame seeds
Steamed jasmine rice
Instructions:
Prepare the Beef for Slicing
Put your beef into the freezer for 30 minutes before you begin. This firms up the meat just enough to make slicing into thin, even strips much easier. While the beef is chilling, you can prep your other ingredients.
Prepare the Cucumber
Halve the cucumber lengthwise and scrape out the seeds with a spoon. Slice into thin half-moons and spread them on your serving plate. Pour the rice vinegar over the cucumber slices and set aside. The vinegar will lightly pickle them while you work on the beef, adding brightness to the finished dish.
Mix the Sauce
In a bowl, whisk together the soy sauce, sweet chili sauce, and freshly squeezed orange juice. Set this mixture aside – you'll cook it later once the beef is fried.
Slice and Coat the Beef
Remove the beef from the freezer and slice it in half horizontally to create two thinner pieces. Cover with cling wrap to prevent mess, then use a meat mallet to pound to an even thickness of about 0.5cm. This helps it cook evenly and get extra crispy.
Now for an important step: identify the direction of the muscle fibers (the grain) and slice across them, not parallel to them. This ensures tender bites rather than chewy ones. Cut the beef into thin strips.
Place the beef strips in a bowl and toss with 2 tablespoons of cornstarch until evenly coated. Let this sit while you heat your oil.
Prepare the Oil for Frying
Fill a wok or deep pan about halfway with peanut oil. Heat over high heat until the oil reaches frying temperature. To test if it's ready, dip a wooden chopstick or wooden spoon handle into the oil – if bubbles immediately form around it, you're good to go.
Apply Final Coating and Fry
Just before frying, add the remaining 3 tablespoons of cornstarch to the beef and toss again. This double coating creates that signature crunch.
Working in 2-3 small batches (don't crowd the wok!), carefully lower the beef into the hot oil. Fry each batch for 4-5 minutes until dark brown and crispy. Remove with a slotted spoon and drain on paper towels.
Cook the Sauce
Pour your sauce mixture into a wok over high heat. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally. The sauce is ready when it's noticeably thickened and coats the back of a spoon. If you drag your spatula through it, the path should hold for a moment before filling back in.
Assemble and Serve
Once your sauce is thick and glossy, turn off the heat. Add all the fried beef to the thickened sauce and quickly toss to coat every piece. The beef should be completely glazed and glistening.
Spoon the sauced beef over the cucumber on your serving plate. Garnish generously with sliced spring onions and a sprinkle of sesame seeds. Serve immediately alongside steamed rice.
Tips for Perfect Results
Freeze the beef first – Makes slicing thin strips so much easier
Slice against the grain – This is crucial for tender, not chewy, beef
Double coating is key – Two applications of cornstarch create maximum crispiness
Test your oil temperature – Use the chopstick trick to ensure it's hot enough
Storage
This dish must be eaten immediately while the beef is at its crispiest. The coating will become soggy if stored, so it's best to enjoy it fresh right after cooking.
Enjoy every bite of this crispy, sticky, absolutely delicious beef! This recipe brings restaurant-quality flavors right to your kitchen and is perfect for impressing guests or treating yourself to something special. The combination of crunchy beef, sweet-tangy sauce, and refreshing cucumber creates a meal you'll want to make again and again. Don't forget to share your results – happy cooking!
Hello, World!
Crispy Beef with Sweet Sticky Sauce
Ultra-Crispy Beef in a Sticky-Sweet Glaze That'll Have Everyone Coming Back for More! Tender beef strips with a crunchy coating, tossed in a glossy sweet and tangy sauce. The secret is the double cornstarch technique that keeps the beef crisp even after coating. Paired with cool, refreshing pickled cucumber for the perfect balance.
Ingredients
Instructions
- Put your beef into the freezer for 30 minutes before you begin. This firms up the meat just enough to make slicing into thin, even strips much easier.
- Halve the cucumber lengthwise and scrape out the seeds with a spoon.
- Slice into thin half-moons and spread them on your serving plate.
- Pour the rice vinegar over the cucumber slices and set aside. The vinegar will lightly pickle them while you work on the beef, adding brightness to the finished dish.
- In a bowl, whisk together the soy sauce, sweet chili sauce, and freshly squeezed orange juice. Set this mixture aside – you'll cook it later once the beef is fried.
- Remove beef from freezer and slice horizontally to create two thinner pieces.
- Place beef between cling wrap and pound with a meat mallet to an even 0.5cm thickness for even cooking and crispiness.
- Identify the grain (direction of muscle fibers) and slice across the grain into thin strips for maximum tenderness.
- Place beef strips in a bowl and toss with 2 tablespoons cornstarch until evenly coated. Set aside while heating oil.
- Fill a wok or deep pan halfway with peanut oil.
- Heat over high heat until oil reaches frying temperature (test with a wooden chopstick – if bubbles form immediately around it, it's ready).
- Add remaining 3 tablespoons cornstarch to beef and toss for a double coating.
- Working in 2-3 small batches, carefully lower beef into hot oil (avoid overcrowding).
- Fry each batch for 4-5 minutes until dark brown and crispy.
- Remove with slotted spoon and drain on paper towels.
- Pour sauce mixture into wok over high heat.
- Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally.
- Sauce is ready when thickened and coats the back of a spoon.
- Turn off heat once sauce is thick and glossy.
- Add all fried beef to sauce and toss quickly to coat completely.
- Spoon glazed beef over cucumber on serving plate.
- Garnish with sliced spring onions and sesame seeds.
- Serve immediately with steamed rice.
Notes
Tips for Perfect Results
- Freeze the beef first – Makes slicing thin strips so much easier
- Slice against the grain – This is crucial for tender, not chewy, beef
- Double coating is key – Two applications of cornstarch create maximum crispiness
- Test your oil temperature – Use the chopstick trick to ensure it's hot enough
Storage
This dish must be eaten immediately while the beef is at its crispiest. The coating will become soggy if stored, so it's best to enjoy it fresh right after cooking.
Hi, I’m Sencha. welcome to my kitchen! I’m a home cook with Korean and Vietnamese roots, raised in the Middle East. In my kitchen, cultures blend and flavor comes first. I share comforting, everyday recipes inspired by my heritage and upbringing: bold Korean, fresh Vietnamese, cozy Arabic dishes — made with love for family, and now for you!
