Name: Crispy Shredded Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-Inspired
Ingredients: 1 lb rump, sirloin, or ribeye steak, thinly sliced against the grain; 2 tbsp light soy sauce; 1 tsp sugar; 1 tsp ginger & garlic paste; 1/4 tsp white pepper; 1/2 tsp sesame oil; 1 egg; 1/2 cup cornstarch or potato starch (for coating); Oil for frying (vegetable, canola, or peanut); 2 tbsp light soy sauce (for sauce); 1 tbsp honey; 1 tbsp lemon juice; 1 tsp dark soy sauce (optional); 1 tsp cornflour + 2 tbsp water (optional, for thicker sauce); Salt, to taste; 1/2 cup sliced bell peppers (optional); 1/4 cup sliced onions (optional); 1/2 cup carrots or broccoli florets (optional)

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Crispy Shredded Beef is one of those takeout-style dishes I can’t get enough of—and making it at home is even better. Thin, tender strips of steak are coated in a light, crisp batter and stir-fried until golden, then tossed in a glossy, sweet-tangy sauce made with just a few simple ingredients. It’s packed with flavor and texture and always leaves me craving more.

Why You’ll Love This Recipe

I love this recipe because it’s bold, flavorful, and surprisingly easy to make with ingredients I usually have on hand. The beef turns out ultra-crispy on the outside but stays juicy and tender inside. The sauce is light yet packed with a perfect balance of sweet, sour, and savory notes. It’s one of my favorite ways to recreate that irresistible restaurant-style flavor at home—healthier, fresher, and more affordable. Crispy Shredded Beef

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef:
rump, sirloin, or ribeye steak, thinly sliced against the grain
light soy sauce
sugar
ginger & garlic paste
white pepper
sesame oil
egg
cornstarch or potato starch (for coating)

For the sauce:
light soy sauce
honey
fresh lemon juice
(optional) dark soy sauce
(optional) cornflour and water mixture if a stickier sauce is desired
salt, to taste

Vegetables (optional additions):
bell peppers, thinly sliced
onion slices
carrots or broccoli

Directions

Marinate the beef
I start by slicing the steak into thin strips against the grain. Then I marinate it with light soy sauce, sugar, ginger and garlic paste, sesame oil, and white pepper. I let it rest for at least 15 minutes to absorb the flavors.
Prepare the sauce
I mix together light soy sauce, honey, and lemon juice in a small bowl. If I want more color or deeper flavor, I add a splash of dark soy sauce. For a stickier sauce, I whisk in 1 teaspoon of cornflour with 2 tablespoons of water.
Coat the beef
I beat one egg into the marinated beef to help the starch stick, then toss the strips in cornstarch until fully coated. Cornstarch is my go-to for a light, crispy texture that holds up well in the sauce.
Fry the beef
I heat oil in a wok or deep pan and fry the beef strips in small batches until crispy and golden—usually about 3–4 minutes per batch. I drain them on paper towels.
Sauté aromatics and sauce
I wipe out the wok and add a bit of oil, then stir-fry any vegetables I’m using (like peppers or onions). I add the sauce mixture and simmer briefly, just until it thickens slightly.
Toss and serve
I return the crispy beef to the wok and toss everything together until well coated. I serve it immediately, often over steamed white rice or noodles.

Servings and timing

This recipe serves 4 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I like to change it up depending on my mood or pantry:

Spicy version: I add chopped red chili or a splash of sweet chili sauce for a crispy chili beef variation.
Extra saucy: I double the sauce ingredients and add a cornflour slurry to make it thicker and more generous.
Different proteins: Thinly sliced chicken breast or thigh works well, as does tofu for a vegetarian twist.
More veggies: I often stir-fry broccoli, carrots, or snow peas along with the beef for added crunch and color.

Storage/Reheating

Crispy shredded beef is best eaten fresh, while the coating is still crunchy. But if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I toss the beef in a hot dry skillet or air fryer to revive the crispiness. Microwaving softens the texture, so I avoid it if possible.

FAQs

What’s the best beef cut for this dish?

I usually use rump, sirloin, or ribeye—something tender that cooks quickly. I always slice against the grain for the most tender results.

Can I use plain flour instead of cornstarch?

I don’t recommend it. Plain flour tends to soften when tossed in sauce. Cornstarch or potato starch keeps the beef crispy.

How do I get the beef super crispy?

Double-frying helps, but with this recipe, even one good fry in hot oil does the job if the beef is coated properly and cooked in small batches.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce and ensure all other ingredients are gluten-free certified.

How do I cut the steak so it’s not chewy?

I always cut against the grain and slice thinly. This breaks up the muscle fibers and keeps the beef tender when fried.

Conclusion

Crispy Shredded Beef is one of those dishes that tastes like it came from a restaurant, but I can make it easily at home with pantry staples and just 30 minutes. The combination of crispy texture and sticky, sweet-savory flavor makes it completely addictive. Whether I serve it with rice, toss in some extra veggies, or spice it up with chili, this dish never fails to impress.