Crispy Sweet and Sour Beef
Crispy Sweet and Sour Beef
Ingredients
For the Beef
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick strips
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
For the Stir-Fry
- 1 tablespoon vegetable oil
- 1 red bell pepper, cored, seeded, and sliced
- 1 green bell pepper, cored, seeded, and sliced
- 1/2 yellow onion, sliced
- 1 cup pineapple chunks, canned, drained
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the beef marinade: 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. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min
- 2
While the beef marinates, prepare the sweet and sour sauce: In a small bowl, whisk together ketchup, granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1/4 cup water, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
After the beef has marinated, remove it from the refrigerator. In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Add the beaten egg to the marinated beef and mix until the beef is fully coated.
⏱️ 5 min
- 4
Dredge the beef: Working in small batches, take each strip of beef and dredge it thoroughly in the cornstarch and flour mixture, ensuring it's completely coated. Shake off any excess. Place the coated beef on a wire rack set over a baking sheet.
⏱️ 10 min
- 5
Heat the oil for frying: In a large Dutch oven or deep skillet, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 6
Fry the beef: Carefully add a single layer of coated beef strips to the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy. Remove the beef with a slotted spoon and place it on a clean wire rack set over paper towels to drain excess oil. Repeat with the remaining beef, ensuring the oil returns to 350°F between batches.
⏱️ 10 min•🌡️ 350
- 7
Sauté the vegetables: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced red bell pepper, green bell pepper, and yellow onion. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.
⏱️ 4 min
- 8
Combine and finish: Add the drained pineapple chunks to the vegetables and stir-fry for 1 minute. Give the sweet and sour sauce a quick whisk again, then pour it over the vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens, about 1-2 minutes.
⏱️ 3 min
- 9
Add the crispy beef: Return the crispy fried beef to the wok with the sauce and vegetables. Toss gently to coat all the beef evenly with the sweet and sour sauce. Serve immediately over steamed rice, garnished with sliced scallions and sesame seeds.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet and Sour Beef
For the Beef
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick strips
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
For the Stir-Fry
- 1 tablespoon vegetable oil
- 1 red bell pepper, cored, seeded, and sliced
- 1 green bell pepper, cored, seeded, and sliced
- 1/2 yellow onion, sliced
- 1 cup pineapple chunks, canned, drained
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the beef marinade: 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. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min - 2
While the beef marinates, prepare the sweet and sour sauce: In a small bowl, whisk together ketchup, granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1/4 cup water, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
After the beef has marinated, remove it from the refrigerator. In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Add the beaten egg to the marinated beef and mix until the beef is fully coated.
⏱️ 5 min - 4
Dredge the beef: Working in small batches, take each strip of beef and dredge it thoroughly in the cornstarch and flour mixture, ensuring it's completely coated. Shake off any excess. Place the coated beef on a wire rack set over a baking sheet.
⏱️ 10 min - 5
Heat the oil for frying: In a large Dutch oven or deep skillet, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 6
Fry the beef: Carefully add a single layer of coated beef strips to the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy. Remove the beef with a slotted spoon and place it on a clean wire rack set over paper towels to drain excess oil. Repeat with the remaining beef, ensuring the oil returns to 350°F between batches.
⏱️ 10 min•🌡️ 350 - 7
Sauté the vegetables: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced red bell pepper, green bell pepper, and yellow onion. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.
⏱️ 4 min - 8
Combine and finish: Add the drained pineapple chunks to the vegetables and stir-fry for 1 minute. Give the sweet and sour sauce a quick whisk again, then pour it over the vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens, about 1-2 minutes.
⏱️ 3 min - 9
Add the crispy beef: Return the crispy fried beef to the wok with the sauce and vegetables. Toss gently to coat all the beef evenly with the sweet and sour sauce. Serve immediately over steamed rice, garnished with sliced scallions and sesame seeds.
⏱️ 3 min