I love this recipe because it takes simple beef chuck roast and transforms it into sticky, glossy, flavor-packed bites that taste like they came from a takeout box—but better. The low and slow braise guarantees tender meat, and the final glaze gives it that irresistible, saucy finish. It’s cozy, rich, and surprisingly easy to pull off.
Ingredients
(Here’s a tip: Check out 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
½ cup soy sauce (low sodium preferred)
½ cup beef broth
¼ cup brown sugar, packed
2 tablespoons rice vinegar
1 teaspoon red pepper flakes (optional, for heat)
2 tablespoons cornstarch
4 tablespoons cold water
Salt and black pepper, to taste
Directions
1. Sear the Beef
I start by patting the beef cubes completely dry and seasoning them with salt and pepper. I heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches, I sear the beef on all sides until nicely browned, then set the pieces aside on a plate.
2. Build the Base
In the same pot, I reduce the heat to medium and sauté the chopped onion until softened, about 5–7 minutes. Then I stir in the garlic and ginger and cook for another minute until fragrant.
3. Add the Sauce and Braise
I return the seared beef to the pot and pour in the soy sauce, beef broth, brown sugar, rice vinegar, and red pepper flakes (if using). I stir everything together and make sure the beef is mostly submerged. I bring it to a simmer, then lower the heat, cover the pot, and let it braise for 2 to 3 hours. I check in occasionally and add a splash of broth if the liquid gets low.
4. Glaze the Beef
Once the beef is fork-tender, I remove the lid. In a small bowl, I whisk together the cornstarch and cold water to make a slurry, then slowly pour it into the simmering pot, stirring constantly. I let it simmer for 2–3 more minutes until the sauce thickens into a glossy glaze.
5. Serve and Enjoy
I serve the glazed beef bites immediately with a generous spoonful of sauce. They’re amazing over steamed rice or noodles.
Servings and Timing
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 3 hours
Variations
Spicy Kick: I add extra red pepper flakes or a spoonful of chili paste for more heat.
Sweet & Tangy: A tablespoon of hoisin or a splash of orange juice gives the sauce another layer of flavor.
Ginger-Lovers: I increase the ginger for a brighter, spicier bite.
Veggie Boost: I add steamed broccoli, snap peas, or bell peppers to the final dish for color and crunch.
Instant Pot Shortcut: I pressure cook the beef with the sauce ingredients for about 35 minutes and thicken the sauce after.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the beef and sauce gently in a skillet over medium heat or microwave it in 30-second intervals until hot. It also freezes well—just thaw overnight in the fridge and reheat as needed.
FAQs
Can I use a different cut of beef?
Yes. I stick with well-marbled cuts like chuck roast or stew beef for best results. Leaner cuts won’t become as tender.
Can I make this ahead of time?
Absolutely. The flavors deepen overnight, and the beef reheats well, making it a great make-ahead meal.
Is this dish spicy?
Not unless I add the red pepper flakes. It’s easy to adjust the heat level depending on who I’m serving.
Can I make it in the slow cooker?
Yes. I sear the beef first, then transfer everything to a slow cooker and cook on low for 7–8 hours. I thicken the sauce at the end with the cornstarch slurry.
What’s the best way to serve it?
I love it over jasmine rice, basmati, or lo mein noodles. A sprinkle of sesame seeds or sliced green onions makes a great finishing touch.
Conclusion
These Glazed Sticky Beef Bites are the kind of meal I come back to when I want deep, savory flavor and melt-in-your-mouth tenderness. With minimal ingredients and just a little patience, I get a dish that’s rich, sticky, and full of that irresistible umami glaze. Whether it’s a cozy family dinner or meal prep for the week, this recipe always delivers.
Tender, slow-braised beef bites coated in a rich, glossy glaze with garlic, ginger, soy, and brown sugar—these glazed sticky beef bites are melt-in-your-mouth delicious.
Author:Sarah
Prep Time:25 minutes
Cook Time:2 hours
Total Time:3 hours
Yield:4 servings
Category:Main Course
Method:Braising, Stovetop
Cuisine:Asian-Inspired
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
½ cup low-sodium soy sauce
½ cup beef broth
¼ cup packed brown sugar
2 tablespoons rice vinegar
1 teaspoon red pepper flakes (optional, for heat)
2 tablespoons cornstarch
4 tablespoons cold water
Instructions
Prep the Beef:
Pat beef cubes dry with paper towels and season generously with salt and pepper.
Sear the Beef:
Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
Sear beef cubes on all sides until well browned. Don’t overcrowd the pan — work in batches if needed.
Transfer browned beef to a plate.
Sauté Aromatics:
Reduce heat to medium. Add chopped onion and cook for 5–7 minutes, until soft.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Braise the Beef:
Return beef to the pot. Add soy sauce, beef broth, brown sugar, rice vinegar, and red pepper flakes (if using). Stir to combine.
Bring to a gentle simmer, then reduce heat to low. Cover tightly and braise for 2 to 3 hours, or until beef is fall-apart tender.
Check occasionally and add more broth if liquid runs low.
Make the Glaze:
Once beef is tender, remove the lid.
In a small bowl, whisk cornstarch and cold water to make a slurry.
Stir slurry into the sauce and simmer for 2–3 minutes, or until the sauce thickens to a glossy glaze.
Serve:
Spoon sticky glazed beef over steamed rice or noodles. Drizzle with extra sauce and garnish as desired.
Notes
Browning the beef adds depth and complexity to the final dish.
Don’t skip the long braise—it’s the secret to meltingly tender bites.
