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Sweet-and-Sour Beef

 Sweet-and-Sour Beef
This healthful stir-fry recipe is a family favorite. I've used a variety of meats and apples and sometimes replace the green onion with yellow onion. No matter what tweaks I make, it always tastes great. —Brittany McCloud, Kenyon, MN
4 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 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
  • Hot cooked rice, optional


  • In a small bowl, mix cornstarch and water until smooth. Sprinkle beef
  • with salt and pepper. In a large nonstick skillet or wok coated with
  • cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef;
  • stir-fry 2-3 minutes or until no longer pink. Remove from pan.
  • In same skillet, stir-fry peppers and apples in remaining oil for 2
  • minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or
  • until peppers are crisp-tender. Remove from pan.
  • Add brown sugar and vinegar to skillet; bring to a boil, stirring to

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Sweet-and-Sour Beef (continued)

Directions (continued)

  • dissolve sugar. Stir cornstarch mixture and add to pan. Return to a
  • boil; cook and stir 1-2 minutes or until thickened. Return beef and
  • pepper mixture to pan; heat through. If desired, serve with rice.
  • Sprinkle with remaining green onion. 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.