Crispy Sweet and Sour Beef
Crispy Sweet and Sour Beef
Ingredients
For the Crispy Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain into 1/4-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 egg, large
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry and Garnish
- 1 tablespoon vegetable oil
- 1 bell pepper, red, seeded and cut into 1-inch pieces
- 1 bell pepper, green, seeded and cut into 1-inch pieces
- 1/2 onion, small, cut into 1-inch pieces
- 1/2 cup pineapple chunks, canned, drained
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
Prepare the beef: In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Mix well to coat the beef. Let it marinate at room temperature for 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
While the beef marinates, prepare the sweet and sour sauce: In a small bowl, whisk together the ketchup, 1/4 cup rice vinegar, granulated sugar, 2 tablespoons soy sauce, and pineapple juice. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min
- 3
After marinating, add the egg to the beef and mix until well combined. In a separate shallow dish, combine 1/2 cup cornstarch and all-purpose flour. Dredge each piece of beef in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 10 min
- 4
Heat the vegetable oil for frying in a large wok or deep pot over medium-high heat until it reaches 350°F. Fry the beef in batches, ensuring not to overcrowd the wok, for 3-4 minutes per batch, or until golden brown and crispy. Remove the beef with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 15 min•🌡️ 350
- 5
Carefully pour out all but 1 tablespoon of the frying oil from the wok. Heat the remaining oil over medium-high heat. Add the red bell pepper, green bell pepper, and onion. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 6
Add the pineapple chunks to the wok and stir-fry for 1 minute. Pour in the prepared sweet and sour sauce. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min
- 7
Return the crispy beef to the wok with the sauce and vegetables. Toss quickly to coat all the beef evenly. Serve immediately over cooked white rice, garnished with toasted sesame seeds and sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet and Sour Beef
For the Crispy Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain into 1/4-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 egg, large
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry and Garnish
- 1 tablespoon vegetable oil
- 1 bell pepper, red, seeded and cut into 1-inch pieces
- 1 bell pepper, green, seeded and cut into 1-inch pieces
- 1/2 onion, small, cut into 1-inch pieces
- 1/2 cup pineapple chunks, canned, drained
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
Prepare the beef: In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Mix well to coat the beef. Let it marinate at room temperature for 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
While the beef marinates, prepare the sweet and sour sauce: In a small bowl, whisk together the ketchup, 1/4 cup rice vinegar, granulated sugar, 2 tablespoons soy sauce, and pineapple juice. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min - 3
After marinating, add the egg to the beef and mix until well combined. In a separate shallow dish, combine 1/2 cup cornstarch and all-purpose flour. Dredge each piece of beef in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 10 min - 4
Heat the vegetable oil for frying in a large wok or deep pot over medium-high heat until it reaches 350°F. Fry the beef in batches, ensuring not to overcrowd the wok, for 3-4 minutes per batch, or until golden brown and crispy. Remove the beef with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 15 min•🌡️ 350 - 5
Carefully pour out all but 1 tablespoon of the frying oil from the wok. Heat the remaining oil over medium-high heat. Add the red bell pepper, green bell pepper, and onion. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 6
Add the pineapple chunks to the wok and stir-fry for 1 minute. Pour in the prepared sweet and sour sauce. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min - 7
Return the crispy beef to the wok with the sauce and vegetables. Toss quickly to coat all the beef evenly. Serve immediately over cooked white rice, garnished with toasted sesame seeds and sliced green onions.
⏱️ 2 min