These glazed sticky beef bites deliver unbelievably tender beef coated in a rich, savory-sweet glaze that clings to every piece. Slow-braised until melt-in-your-mouth soft, this dish turns a simple cut of beef into a comforting, crowd-pleasing meal that feels both cozy and impressive.
Why You’ll Love This Recipe
This recipe guarantees tender beef every time thanks to a slow, gentle braise that breaks down tough fibers and locks in moisture. The glaze strikes a perfect balance between savory, sweet, and tangy, creating deep flavor without being overwhelming. The steps are straightforward and forgiving, making it suitable for both beginner and experienced home cooks. It is also highly versatile, working equally well for weeknight dinners, meal prep, or serving guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds beef chuck roast, cut into 1.5-inch cubes
1 tablespoon vegetable oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/2 cup beef broth
1/4 cup brown sugar, packed
2 tablespoons rice vinegar
1 teaspoon red pepper flakes (optional)
2 tablespoons cornstarch
4 tablespoons cold water
Salt, to taste
Black pepper, to taste
Directions
Pat the beef cubes completely dry using paper towels, then season generously with salt and black pepper on all sides. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned. Transfer the seared beef to a plate and set aside.
Reduce the heat to medium and add the chopped onion to the same pot. Cook for 5 to 7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and grated ginger and cook for about 1 minute, just until fragrant.
Return the seared beef to the pot. Pour in the soy sauce, beef broth, brown sugar, rice vinegar, and red pepper flakes if using. Stir well to combine and ensure most of the beef is submerged in the liquid. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot tightly, and let the beef braise for 2 to 3 hours. Check occasionally to make sure there is enough liquid, adding a small splash of beef broth if needed. The beef is ready when it is fork-tender and nearly falling apart.
Remove the lid once the beef is tender. In a small bowl, whisk together the cornstarch and cold water until completely smooth. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to simmer for 2 to 3 minutes, stirring, until the sauce thickens into a glossy glaze that coats the beef evenly.
Serve hot, spooning extra glaze over the beef.
Servings and timing
This recipe yields 4 servings.
Prep time: 25 minutes
Cooking time: 2 hours
Total time: approximately 2 hours and 25 minutes
Variations
For a spicier version, increase the red pepper flakes or add a small amount of chili sauce at the end. To add brightness, stir in a squeeze of fresh citrus juice just before serving. You can also finish the dish with sliced green onions or sesame seeds for added texture and flavor.
Storage/Reheating
Store leftover beef bites in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if the sauce has thickened too much. Individual portions can also be reheated in the microwave until warmed through. This dish freezes well for up to 3 months when stored in a freezer-safe container.
FAQs
Can I use a different cut of beef?
Yes, cuts with good marbling such as beef shoulder or blade roast can work, but chuck roast gives the most reliable tenderness.
How do I know when the beef is done?
The beef is done when it can be easily pulled apart with a fork and offers little resistance.
Can I make this recipe less sweet?
You can reduce the brown sugar by 1 to 2 tablespoons and adjust to taste before thickening the sauce.
Is this recipe spicy?
It has mild heat if red pepper flakes are used, but they are optional and can be omitted.
Can I prepare this dish ahead of time?
Yes, the flavors deepen overnight, making it an excellent make-ahead recipe.
Why is my sauce too thin?
The sauce may need more simmering time after adding the cornstarch slurry, or a small additional slurry can be added.
Why is my sauce too thick?
Simply stir in a little warm beef broth or water until the desired consistency is reached.
Do I have to sear the beef first?
Searing is highly recommended because it adds depth of flavor and improves the final result.
Can I cook this on the stovetop instead of in the oven?
Yes, this recipe is designed to braise gently on the stovetop over low heat.
What should I serve with glazed sticky beef bites?
They pair well with rice, noodles, or simple steamed vegetables that can absorb the glaze.
Conclusion
Glazed sticky beef bites are the ultimate comfort dish, combining rich flavor, tender texture, and a beautifully glossy sauce. With simple ingredients and a patient cooking process, this recipe delivers consistent, impressive results that are perfect for both everyday meals and special occasions.
These Glazed Sticky Beef Bites feature tender chunks of beef braised until melt-in-your-mouth soft and coated in a rich, savory-sweet glaze. Perfect for cozy dinners or serving guests, this dish delivers bold flavor and irresistible texture with every bite.
Ingredients
2 pounds beef chuck roast, cut into 1.5-inch cubes
1 tablespoon vegetable oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/2 cup beef broth (plus more as needed)
1/4 cup brown sugar, packed
2 tablespoons rice vinegar
1 teaspoon red pepper flakes (optional)
2 tablespoons cornstarch
4 tablespoons cold water
Salt, to taste
Black pepper, to taste
Instructions
Pat beef cubes dry and season with salt and black pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Set aside.
Reduce heat to medium and sauté chopped onion for 5–7 minutes until softened. Add garlic and ginger; cook 1 minute more.
Return seared beef to pot. Add soy sauce, beef broth, brown sugar, rice vinegar, and red pepper flakes (if using). Stir to combine.
Bring to a simmer, then reduce heat to low. Cover and braise for 2–3 hours, checking occasionally to ensure there’s enough liquid.
When beef is fork-tender, uncover the pot. In a small bowl, whisk together cornstarch and cold water to make a slurry.
Slowly pour slurry into the pot, stirring constantly. Simmer for 2–3 minutes until sauce thickens into a glossy glaze.
Serve hot, spooning extra glaze over the beef. Garnish with optional green onions or sesame seeds.
Notes
Searing the beef adds important flavor depth—don’t skip this step.
Adjust brown sugar to taste for more or less sweetness.
Add chili sauce or extra red pepper flakes for more heat.
Finish with citrus juice, green onions, or sesame seeds for added brightness and texture.
