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
- 1 egg white
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 4 cups vegetable oil, for deep frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons pineapple juice
- 2 tablespoons water
- 1 tablespoon cornstarch
For the Stir-Fry
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 1/2 cup pineapple chunks, drained, fresh or canned
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
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, and the egg white. Mix well to coat. In a separate shallow dish, whisk together the cornstarch, all-purpose flour, and baking soda. Dredge each piece of beef in the flour mixture, ensuring it's fully coated. Place the coated beef on a wire rack set over a baking sheet. Let it rest for 30 minutes to allow the coating to adhere.
⏱️ 10 min
- 2
Prepare the sweet and sour sauce: In a small bowl, whisk together the ketchup, granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, pineapple juice, water, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Deep fry the beef: Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). Carefully add the beef in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with remaining beef.
⏱️ 15 min•🌡️ 350 - 4
Stir-fry the vegetables: Discard all but 1 tablespoon of the frying oil from the wok. Heat the remaining oil over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the red bell pepper, green bell pepper, and yellow onion. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 5 min
- 5
Combine and serve: Add the pineapple chunks to the wok with the vegetables. Give the prepared sweet and sour sauce a quick whisk and pour it into the wok. Bring to a simmer, stirring constantly, until the sauce thickens. Add the crispy beef back into the wok and toss quickly to coat evenly with the sauce. Serve immediately over steamed rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 5 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
- 1 egg white
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 4 cups vegetable oil, for deep frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons pineapple juice
- 2 tablespoons water
- 1 tablespoon cornstarch
For the Stir-Fry
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 1/2 cup pineapple chunks, drained, fresh or canned
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
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, and the egg white. Mix well to coat. In a separate shallow dish, whisk together the cornstarch, all-purpose flour, and baking soda. Dredge each piece of beef in the flour mixture, ensuring it's fully coated. Place the coated beef on a wire rack set over a baking sheet. Let it rest for 30 minutes to allow the coating to adhere.
⏱️ 10 min - 2
Prepare the sweet and sour sauce: In a small bowl, whisk together the ketchup, granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, pineapple juice, water, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Deep fry the beef: Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). Carefully add the beef in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with remaining beef.
⏱️ 15 min•🌡️ 350 - 4
Stir-fry the vegetables: Discard all but 1 tablespoon of the frying oil from the wok. Heat the remaining oil over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the red bell pepper, green bell pepper, and yellow onion. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 5 min - 5
Combine and serve: Add the pineapple chunks to the wok with the vegetables. Give the prepared sweet and sour sauce a quick whisk and pour it into the wok. Bring to a simmer, stirring constantly, until the sauce thickens. Add the crispy beef back into the wok and toss quickly to coat evenly with the sauce. Serve immediately over steamed rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 5 min