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Sweet-and-Sour Beef

Sweet-and-Sour Beef
“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!”
4 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2012

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Sweet-and-Sour Beef (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012