Sweet and Sour Beef
A delightful dish featuring tender beef in a glossy sweet and sour sauce, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 1 lb flank steak or sirloin, cut into thin strips Feel free to substitute with chicken or tofu for a twist!
- 1 cup bell peppers, mixed red, yellow, and green For added color!
- 1 medium onion, sliced
- 2 cloves garlic, minced Garlic is always a good idea.
- ¾ cup pineapple chunks, fresh or canned Adds a burst of sweetness.
- ½ cup soy sauce For a savory base.
- ¼ cup apple cider vinegar The tangy hero of our sweet and sour sauce.
- ¼ cup brown sugar Balances the flavors.
- 1 tablespoon cornstarch For thickening the sauce.
- Salt and pepper, to taste
- Cooked rice, to serve The ultimate pairing!
Instructions
Preparation
- In a bowl, combine the sliced beef with soy sauce and garlic. Let it marinate for 10 minutes while you prep the vegetables.
- In a large skillet or wok over medium-high heat, add a drizzle of oil. Once hot, add the marinated beef, cooking until browned, about 4–5 minutes. Remove from the pan and set aside.
- In the same pan, add the sliced onion and bell peppers. Sauté until they begin to soften, about 3 minutes.
- In a small bowl, whisk together the apple cider vinegar, brown sugar, and cornstarch until smooth. Pour the mixture into the pan with the vegetables, stirring to combine.
- Return the beef to the skillet, tossing to coat in the sauce. Add the pineapple chunks and cook for an additional 2–3 minutes until heated through.
- Season with salt and pepper to your liking.
- Spoon the sweet and sour beef over a bed of fluffy rice and sprinkle with sesame seeds for an extra touch.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of water to maintain the sauce's consistency. Can freeze for up to 2 months.