🥩🍍 Sweet and Sour Beef

A classic Asian-inspired dish with juicy beef strips tossed in a sticky sweet, tangy, savory sauce. Better than takeout and ready in 25 minutes!

🧾 Ingredients (Serves 4)

For the Beef

• 1 lb (450 g) flank steak or sirloin, thinly sliced

• 2 tbsp cornstarch

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• ½ tsp black pepper

• 1 tbsp oil (for stir-frying)

Vegetables

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 medium onion, chopped

• 1 cup pineapple chunks (fresh or canned)

• Optional: 1 carrot, thinly sliced

Sweet & Sour Sauce

• ¼ cup ketchup

• ¼ cup rice vinegar (or white vinegar)

• 3 tbsp brown sugar or honey

• 2 tbsp soy sauce

• 1 tbsp cornstarch + 2 tbsp water (slurry)

• ½ cup water or pineapple juice

🍳 Instructions

1. Prep the Beef

1. Slice beef thin against the grain.

2. In a bowl, mix:

   • Cornstarch

   • Soy sauce

   • Rice vinegar

   • Black pepper

3. Add beef and coat well.

4. Let sit for 10–15 minutes (helps tenderize).

2. Stir-Fry the Beef

1. Heat oil in a large pan or wok over medium-high heat.

2. Add beef in a single layer.

3. Sear 2–3 minutes per side until browned.

4. Remove from pan and set aside.

3. Cook the Vegetables

1. In the same pan, add a little more oil if needed.

2. Add onions + bell peppers.

3. Stir-fry for 3–4 minutes until crisp-tender.

4. Add pineapple and toss.

4. Make the Sweet & Sour Sauce

In a bowl whisk together:

• Ketchup

• Vinegar

• Brown sugar

• Soy sauce

• Water/pineapple juice
  Add cornstarch slurry and whisk until smooth.

Pour sauce into the pan with the vegetables.

Cook 2–3 minutes until thickened and glossy.

5. Add Beef Back

Add the seared beef back into the pan.
Toss until coated and heated through.

6. Serve

Serve over:

• Steamed rice

• Noodles

• Cauliflower rice (low-carb)

Top with sesame seeds and green onions if desired.

🔥 Air Fryer Beef Option

1. Toss beef strips with cornstarch, soy sauce, oil, and pepper.

2. Air fry at 400°F (200°C) for 7–9 minutes, shaking halfway.

3. Add to stir-fried veggies + sauce at the end.

🍽️ Substitutions

• Beef → chicken, pork, shrimp, tofu

• Brown sugar → honey, maple syrup

• Ketchup → tomato paste + 1 tsp sugar + splash vinegar

• Bell peppers → zucchini, snap peas, mushrooms

❓ Q&A / Troubleshooting

Q1. How do I get the beef tender?

• Slice against the grain

• Marinate with cornstarch + soy (velveting technique)

• Don’t overcook—quick sear only

Q2. Can I make this low-sugar?

Yes! Use:

• 1–2 tbsp sweetener (monk fruit, stevia blend)

• Unsweetened ketchup

• No pineapple or use fresh (less sugary than canned)

Q3. Can I make it spicy?

Add:

• 1–2 tsp chili garlic sauce

• Sriracha

• Red pepper flakes

• Fresh chili slices

Q4. Can I meal prep this?

Yes!
Keeps 3–4 days in the fridge.
Store sauce + beef + veggies together.
Best reheated in a skillet or microwave.

Q5. Can I add more vegetables?

Great additions:

• Snow peas

• Broccoli

• Carrots

• Mushrooms

• Baby corn

Q6. Can I use ground beef?

Yes. Brown it fully, drain excess fat, then add the sauce and veggies.