Sweet-and-Sour Beef Recipe

Sweet-and-Sour Beef Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

“This healthful stir-fry recipe is a family favorite,” writes Brittany McCloud from Kenyon, Minnesota. “I’ve used a variety of meats and apples and sometimes replace the green onion with yellow onion. It always tastes great!”

This recipe is:

Healthy

Quick

[X]

Rate Sweet-and-Sour Beef Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sweet-and-Sour Beef Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 pound beef top sirloin steak, cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice, optional

Directions

Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef in 2 teaspoons oil until no longer pink. Remove and keep warm.
In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.
Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts 1-1/2 cups (calculated without rice) equals 390 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 656 mg sodium, 56 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Sweet-and-Sour Beef in Light & Tasty August/September 2007, p26

More Flavorful Rice

From Delphi, Indiana, Shirley S. writes, “For extra flavorful rice to serve as a bed for sweet-sour stir-fries or other entrees, I substitute pineapple juice for some of the water to cook the rice.”