Craving sweet and sour beef but short on time? This easy homemade version features tender steak, crisp veggies and a sweet-and-tangy homemade sauce in 30 minutes.
Sweet and Sour Beef
Updated on Oct. 23, 2024
Combining tender sirloin steak with crisp bell peppers and the unexpected tartness of apples, our Test Kitchen-approved recipe for sweet and sour beef rivals any takeout version. Ready in just 30 minutes, it’s the ideal solution for busy weeknights when you want a homemade meal that doesn’t skimp on flavor or satisfaction.
The beauty of making this classic Chinese takeout dish at home is that you can adjust the sweet and sour balance to your liking and ensure that the vegetables stay crisp-tender. Whether you serve it over a bed of steaming white rice for a complete meal or add some water chestnuts and baby corn to switch things up, you’ll have a restaurant-quality meal on the table that’s sure to have you reaching for seconds.
Ingredients for Sweet and Sour Beef
- Cornstarch and water:Â A cornstarch slurry helps thicken the sauce to a glossy consistency and allows it to cling to the beef and vegetables.
- Beef: Beef top sirloin steak is an excellent choice for stir-fries like this sweet and sour beef recipe as it’s lean, tender and cooks quickly. Here are the best cuts of beef every home cook should know.
- Bell peppers:Â Green and red peppers add both color and a crunchy texture to the dish.
- Apples: Apples provide a unique twist to this sweet and sour beef recipe, adding both tartness and natural sweetness. Use tart apples like Granny Smith to add contrast to the sweetness of the sauce.
- Green onions:Â Green onions add a mild onion flavor and color as a garnish to the dish.
- Brown sugar and cider vinegar:Â These two ingredients combine to create the signature sweet and sour flavor of the sauce.
- Rice (optional):Â While optional, you can serve the sweet and sour beef with rice to soak up the flavorful sauce.
Directions
Step 1: Prepare the cornstarch slurry
In a small bowl, mix the cornstarch and cold water until smooth. Set aside.
Step 2: Season and cook the beef
Season the beef cubes with salt and pepper. In a large nonstick skillet or wok, heat canola oil over medium-high heat. Add the beef and stir-fry for two to three minutes until the beef is no longer pink. Remove the cooked beef from the pan and set aside.
Editor’s Tip: For the best results, do not overcrowd the pan. Cook the beef in batches to ensure each piece gets nicely browned.
Step 3: Stir fry the vegetables
Add the remaining teaspoon of oil into the same skillet. Stir fry the bell peppers and apples for two minutes and then add 1/2 cup of the green onions. Stir fry for an additional one to three minutes until the peppers are crisp-tender. Remove the vegetables from the pan and set aside.
Step 4: Make the sweet and sour sauce
Add the brown sugar and cider vinegar to the skillet. Bring the mixture to a boil and stir to dissolve the sugar. Once boiling, stir in the cornstarch slurry. Return to a boil and cook, stirring constantly, for one to two minutes until the sauce thickens.
Step 5: Combine and serve
Return the beef and the pepper mixture to the skillet. Stir everything together until heated through. If desired, serve with hot cooked rice and garnish with the remaining green onions.
Sweet and Sour Beef Variations
- Use different proteins:Â Swap out the beef for sliced chicken or pork for a new take on this sweet and sour beef recipe.
- Add different vegetables:Â This recipe is fairly easy to substitute and works well with water chestnuts, baby corn, sliced carrots and snow peas.
- Give it a tropical twist:Â Add a cub of freshly cubed pineapple to give this recipe added sweetness and a characteristic tropical twist.
- Amp up the spicy notes: Add a dash of red pepper flakes or 1 tablespoon of sriracha when making the sauce for a spicy-sweet-sour combination to this sweet and sour beef recipe.
How to Store Sweet and Sour Beef
Allow the sweet and sour beef to cool completely before storing in an airtight container in the fridge for up to four days. The flavors often intensify after a day and make leftovers of this classic takeout dish particularly delicious.
Can you freeze sweet and sour beef?
Yes, you can easily freeze leftovers of this simple recipe! Cool the beef completely and store it in a freezer-safe container or zip-top bag for up to three months. Thaw it in the refrigerator overnight before reheating.
Sweet and Sour Beef Tips
Can I use a different cut of beef for sweet and sour beef?
While sirloin is tender and flavorful, flank steak or ground beef can also be used for this sweet and sour beef recipe. Make sure to adjust the cooking time accordingly—leaner cuts of beef take less time to cook.
What’s the best way to achieve the perfect sweet and sour balance?
Start with the recipe instructions as written and then adjust to taste. If it’s too sweet, add a little more vinegar. If it’s too sour, add a bit more brown sugar. Remember that the type of apples you use also contributes to the overall flavor profile.
Can I use a different type of vinegar?
While cider vinegar provides the best flavor for this sweet and sour beef, you can substitute rice vinegar or white vinegar if necessary. Each choice will slightly alter the final taste of the sauce. Here’s when each type of vinegar works best.
What side dishes pair well with sweet and sour beef?
This sweet and sour beef dish pairs well with steamed rice, stir-fried broccoli or a light cucumber salad to balance out the sweet and tangy flavors. Here are 64 of the best Chinese food recipes we’ve ever made to get you inspired on what else to serve alongside this recipe.
Sweet and Sour Beef
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 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
Directions
- In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok, 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 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.
Nutrition Facts
1-1/2 cups (calculated without rice): 389 calories, 8g fat (2g saturated fat), 46mg cholesterol, 663mg sodium, 53g carbohydrate (46g sugars, 4g fiber), 25g protein.
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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
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