These Sticky Asian Beef Bites are bold, glossy, and packed with umami. Crispy, caramelized cubes of beef are tossed in a thick sweet-spicy sauce made with soy, garlic, ginger, and chili, then finished with sesame seeds and fresh green onions. Perfect as an appetizer, party snack, or quick dinner over rice—this recipe delivers restaurant-style flavor at home.
Ingredients
For the Beef
- 700 g beef sirloin or flank steak, cut into bite-size cubes
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying or searing
For the Sticky Sauce
- ¼ cup soy sauce
- ⅓ cup honey or brown sugar
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon hoisin sauce (optional, for depth)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili flakes or chili paste (adjust to taste)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish
- Sliced green onions
- Sesame seeds
- Finely sliced red chili (optional)
Preparing the Beef
Pat the beef dry thoroughly—this is key for crisp edges. In a bowl, toss the beef cubes with cornstarch, salt, and black pepper until lightly coated. Shake off excess.
Cooking the Beef
Heat a large skillet or wok over medium-high heat with enough oil to coat the bottom. Working in batches (don’t overcrowd), sear the beef for 2–3 minutes per side until deeply browned and crisp. Remove to a plate and repeat.
Tip: You can also shallow-fry for extra crunch, or air-fry at 200°C (400°F) for 8–10 minutes, shaking halfway.
Making the Sticky Sauce
In the same pan (wipe excess oil if needed), add a touch of oil and sauté garlic and ginger for 20–30 seconds until fragrant. Stir in soy sauce, honey/brown sugar, vinegar, hoisin (if using), sesame oil, and chili.
Bring to a gentle simmer, then add the cornstarch slurry while stirring. Cook 1–2 minutes until thick, glossy, and syrupy.
Glazing the Beef
Return the beef to the pan and toss to coat evenly in the sauce. Let it bubble for 1–2 minutes so the glaze clings to every piece. Remove from heat.
Serving
Transfer to a platter and finish with green onions, sesame seeds, and red chili slices. Serve hot.
Great with: steamed rice, fried rice, noodles, lettuce cups, or as a stand-alone appetizer.
Variations
- Korean-style: Add 1 tablespoon gochujang to the sauce.
- Orange beef: Add orange zest and a splash of orange juice.
- Garlic-lover: Double the garlic and finish with garlic chips.
- Less sweet: Reduce honey by 1–2 tablespoons.
Tips for Success
- Dry beef = crisp beef.
- Cook in batches for proper searing.
- Keep sauce heat moderate to avoid burning sugars.
- Adjust chili to your spice tolerance.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Final Thoughts
These Sticky Asian Beef Bites hit every note—crispy, saucy, sweet, and spicy—with minimal prep and big payoff. Whether you’re feeding a crowd or craving a fast, flavorful meal, this recipe is guaranteed to impress. 🍜🔥🥩