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Glazed Sticky Beef Bites

Melt-in-Your-Mouth Glazed Sticky Beef Bites for Dinner Delight

These Glazed Sticky Beef Bites are melt-in-your-mouth tender with a savory-sweet glaze, perfect for impressing friends or enjoying a cozy night in.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 5 minutes
Total Time 3 hours 25 minutes
Servings: 4 bites
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Beef Chuck Roast well-marbled cut
  • 2 tablespoons Vegetable Oil for searing
For the Aromatics
  • 1 medium Yellow Onion
  • 4 cloves Garlic minced
  • 1 tablespoon Fresh Ginger grated
For the Braising Liquid
  • ½ cup Low-Sodium Soy Sauce can swap with gluten-free tamari
  • 1 cup Beef Broth
  • ¼ cup Brown Sugar reduce for less sweetness
  • 2 tablespoons Rice Vinegar
For the Finish
  • 2 tablespoons Cornstarch mix with cold water
  • 1 teaspoon Red Pepper Flakes optional

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the beef chuck roast dry with paper towels and season with salt and pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat and sear beef cubes for 4-5 minutes on each side.
  3. Sauté diced yellow onion for 2 minutes, then add garlic and ginger. Cook for 1-2 minutes until aromatic.
  4. Return beef to the pot and add soy sauce, beef broth, brown sugar, and rice vinegar. Stir gently.
  5. Bring to a simmer, then reduce heat and braise, covered, for 2-3 hours.
  6. Make a cornstarch slurry and stir into the pot. Cook until sauce thickens.
  7. Let rest for a few minutes before serving with rice or noodles.

Nutrition

Serving: 1bitesCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 20mg

Notes

For added flavor, consider marinating the beef in soy sauce and ginger prior to cooking. Store leftovers for up to 3-4 days in the fridge or freeze for up to 3 months.

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