Season the thinly sliced flank steak with salt and pepper in a large bowl, ensuring each piece is evenly coated.
Dredge the seasoned steak slices in cornstarch, shaking off any excess.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated steak slices in batches until crispy and golden brown on both sides (approximately 2-3 minutes per side). Drain the cooked steak on a paper towel-lined plate to remove excess oil.
In a small saucepan, combine honey, soy sauce, minced garlic, and grated ginger. Cook over medium heat, stirring constantly, until the sauce thickens slightly (about 2-3 minutes).
Stir in the cornstarch slurry and continue cooking for another minute until the sauce achieves a thick and glossy consistency.
Return the crispy beef to the skillet and toss it with the sticky sauce until evenly coated.
Serve the sweet and sticky crispy beef hot, garnished with sliced green onions and sesame seeds.
Serving Tips:
Serve the Sweet and Sticky Crispy Beef hot, straight from the skillet, for the ultimate enjoyment of its crispy texture and flavorful sauce.
Pair it with steamed white or brown rice to soak up the delicious sauce, or serve it alongside stir-fried vegetables for a complete meal.
Garnish each serving with sliced green onions and sesame seeds to add a pop of color and extra flavor.
Storage Tips:
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
Reheat the crispy beef in a skillet over medium heat or in the microwave until heated through. Note that the crispiness of the beef may diminish slightly upon reheating, but it will still be delicious.
Avoid freezing the cooked beef as the crispy texture may become soggy when thawed and reheated.