beef sweet and sour recipe

Written ByJenny Smyth Posted on
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The Best beef sweet and sour recipe

Beef sweet and sour is a classic Chinese-American dish that has been a staple in my household for years. I love how it’s easy to make and can be customized to suit our family’s taste.

The combination of tender beef, crunchy vegetables, and a tangy sauce is a perfect blend of flavors and textures. My kids adore this dish, and it’s often requested for special occasions.

As a busy mom, I appreciate that this recipe is quick to prepare and can be reheated easily for a delicious meal. Plus, it’s packed with nutrients like iron from the beef and vitamin C from the bell peppers.

I’ve tried various versions of this recipe over the years, but this one remains my favorite due to its simplicity and authenticity. Whether I’m serving it as a main course or as part of a buffet, beef sweet and sour always impresses our guests.

I’ve even used this recipe for potlucks and game-day gatherings with great success. The beauty of this dish lies in its adaptability – you can adjust the level of sweetness and sourness to suit your taste preferences.

This recipe has become a go-to in our household, and I’m confident it will become a favorite in yours too.

Classic Beef Sweet and Sour

4.7 from 1917 votes

Tender beef strips are coated in a crispy batter, fried until golden, and tossed in a glossy sweet and sour sauce with bell peppers, onions, and pineapple. This takeout favorite is easy to make at home and delivers a perfect balance of tangy and sweet flavors.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Beef and Batter

1 lb beef sirloin, cut into thin strips
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold water
1 large egg
Vegetable oil for frying

For the Sweet and Sour Sauce

1/2 cup ketchup
1/4 cup rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
1/4 cup pineapple juice
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Stir-Fry

1 tablespoon vegetable oil
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1/2 onion, cut into chunks
1 cup pineapple chunks (fresh or canned)

👨‍🍳Directions

1In a large mixing bowl, whisk together the cornstarch, flour, baking powder, and salt.
2Add the cold water and egg, then whisk until a smooth batter forms with no lumps.
3The batter should be thin enough to coat the beef strips lightly.
4Add the beef strips to the batter and stir to coat each piece evenly.
5Let the beef sit in the batter for 5 minutes while you prepare the sauce and vegetables.
6In a small bowl, combine the ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice.
7Stir until the sugar dissolves, then set the sauce aside.
8Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F.
9To test, drop a small bit of batter into the oil; it should sizzle and float to the surface immediately.
10Using tongs, carefully add the battered beef strips to the hot oil in a single layer, working in batches to avoid overcrowding.
11Fry for 3 to 4 minutes, turning occasionally, until the coating is golden brown and crispy.
12Remove with a slotted spoon and drain on paper towels.
13Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
14Add the bell peppers and onion, then stir-fry for 2 to 3 minutes until they are crisp-tender and slightly charred at the edges.
15Add the pineapple chunks to the vegetables and stir-fry for another minute until heated through.
16Pour the prepared sauce into the skillet and bring it to a simmer over medium heat.
17Stir the cornstarch slurry into the simmering sauce and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy coating consistency.
18The sauce should cling to the back of a spoon.
19Add the fried beef strips to the skillet and toss gently with the sauce and vegetables until everything is well coated.
20Cook for 1 minute more to warm the beef through, then serve immediately over steamed rice.

🔧Equipment

Large mixing bowl
Whisk
Deep skillet or wok
Tongs
Small bowl
Cutting board
Sharp knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 22g🥩Protein: 22g

📝Notes

For extra crispiness, double coat the beef by dipping in the batter, then in a light dusting of cornstarch before frying. Adjust the sweetness by adding more or less brown sugar to taste. If you prefer a thicker sauce, add a bit more cornstarch slurry.

Watch Video Of How Classic Beef Sweet and Sour Works

When I have leftovers, I store them in a sealed container in the fridge for up to three days. To reheat, I put the beef and sauce in a skillet over medium heat and add a splash of water or broth to loosen the sauce.

I also like to serve this dish over rice, noodles, or even in lettuce wraps for a lighter option. It is a versatile recipe that works for a quick family dinner or a casual gathering with friends, and it always brings people to the table with smiles.

I hope you try it and make it your own.

❓ Frequently Asked Questions About Beef Sweet and Sour

1. Can I use a different cut of beef for this recipe?

Yes, you can. Flank steak, sirloin, or even tenderloin work well because they are relatively tender and cook quickly. Avoid tough cuts like chuck or brisket unless you plan to braise them first, as they need longer cooking time to become tender.

2. How do I make the sauce less sweet or more tangy?

Adjust the balance to your taste. For less sweetness, reduce the sugar by half and add a little more vinegar. For more tang, increase the vinegar slightly. Taste the sauce before adding the beef and tweak it as needed.

3. Can I make this beef sweet and sour ahead of time?

Yes, you can make it ahead and store it in an airtight container in the fridge for up to three days. The flavors will meld together nicely, but the beef might lose some of its crispiness. Reheat gently on the stove or in the microwave, and add a splash of water if the sauce thickens too much.

4. What can I use instead of cornstarch for thickening?

You can use potato starch or arrowroot powder as a substitute. Mix it with cold water before adding it to the sauce, just like cornstarch. If you need a gluten-free option, arrowroot is a good choice.

5. Is this recipe gluten-free?

It can be if you use gluten-free soy sauce or tamari. Regular soy sauce contains wheat, so check the label. Also, ensure your ketchup is gluten-free, as some brands may have additives. The rest of the ingredients are naturally gluten-free.

6. Can I add other vegetables to this dish?

Absolutely. Bell peppers, onions, and pineapple are classic, but you can also add carrots, snap peas, or broccoli. Just cut them into similar sizes and stir-fry them with the beef or in the sauce until they are crisp-tender.

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