Sweet and Sour Beef Recipe
This easy Sweet and Sour Beef recipe is ready in less time than it takes for takeout or delivery. In just 35 minutes you’ll have a delicious takeout-style dinner everyone will enjoy, and you don’t even have to find your keys.
Servings 4 people
Calories 437kcal
Ingredients
- 1 ½ lbs sirloin steak cut into 1 ½-inch cubes (pre-cut steak not recommended)
- 1 ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly cracked black pepper
- 2 tablespoon cornstarch
- 2 tablespoon vegetable or canola oil
- 1 red bell pepper seeded and sliced into thick strips
- 1 green bell pepper seeded and sliced into thick strips
- 1 medium yellow onion cut into wedges
- 1 cup pineapple chunks fresh or canned
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger or frozen crushed ginger cube
Sauce Ingredients
- ⅓ cup ketchup
- ¼ cup rice vinegar
- 3 Tbsp brown sugar
- 2 Tbsp soy sauce
- ⅓ cup beef broth
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Serving
- Cooked rice
- Optional garnishes: sliced scallions, chopped cilantro, lime wedges
Instructions
- Pat the beef dry thoroughly with paper towels. Moisture prevents browning, so removing surface water is critical for a good sear.1 ½ lbs sirloin steak
- Toss the beef with kosher salt, freshly cracked pepper, and cornstarch until lightly coated.1 ½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, 2 tablespoon cornstarch
- Heat a large stainless steel or cast iron skillet over medium-high heat until hot. Add oil. When the oil shimmers, add the beef in a single layer. Do not move for 2-3 minutes to let a crust form before flipping. Cook until deeply browned on at least two sides and just cooked through, about 5-6 minutes total. Remove to a plate.2 tablespoon vegetable or canola oil
- Meanwhile, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and beef broth to make the sauce.⅓ cup ketchup, ¼ cup rice vinegar, 3 tablespoon brown sugar , 2 tablespoon soy sauce, ⅓ cup beef broth
- In the same skillet (now empty), add the peppers and onion. If the pan is very dry, add a splash of neutral oil. Cook until slightly charred but still vibrant and crisp-tender, about 3-4 minutes. Add the pineapple and cook 1-2 minutes more.1 red bell pepper, 1 green bell pepper, 1 medium yellow onion, 1 cup pineapple chunks
- Add the garlic and ginger and cook briefly until fragrant.3 cloves garlic, 1 teaspoon freshly grated ginger or frozen crushed ginger cube
- Pour the sauce into the skillet, lower the heat, and bring to a simmer. Stir in the cornstarch slurry and simmer until glossy and lightly thickened, about 2-3 minutes. The sauce will continue to thicken as it cools.1 teaspoon cornstarch
- Return the beef to the pan and toss gently to coat. Simmer 1-2 minutes to allow the flavors to marry without overcooking the beef.
- Serve over rice. Garnish with scallions, cilantro, and a squeeze of fresh lime, if desired.
Nutrition
Calories: 437kcal | Carbohydrates: 35g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 104mg | Sodium: 1735mg | Potassium: 921mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1176IU | Vitamin C: 71mg | Calcium: 89mg | Iron: 4mg
