Name: Chinese-Style Sweet and Sour Beef
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 500 g Beef steak (Flank steak, chuck steak, or another cut; sliced into thin strips.); Salt (Very little, because the soy sauce is already salty.); Black pepper (A little, to taste.); 2 tbsp Soy sauce for the marinade; 3 tbsp Vegetable oil (Use plenty of oil to stir-fry the vegetables and meat; the amount is estimated from the source.); 0.5 White onion (Cut into triangles approximately 2 cm thick.); 0.25 Red bell pepper (Cut into large irregular triangles; can be substituted with a bell pepper of any color.); 0.25 Yellow bell pepper (Cut into large irregular triangles; optional if using another bell pepper color.); 0.25 Green bell pepper (Cut into large irregular triangles; optional if using another bell pepper color.); 2 tbsp Ketchup (Any brand can be used.); 1.5 tbsp Rice vinegar; 5.5 tbsp Soy sauce for the sauce (The source indicates between 5 and 6 tablespoons.); 1 tsp Paprika (A little, to add a reddish color; amount estimated.); 3.5 tbsp Honey (The source indicates between 3 and 4 tablespoons.); 1 tbsp White sesame seeds (Add generously, to taste; amount estimated.); 1 tbsp Black sesame seeds (Optional; the author uses both white and black sesame seeds.)

Steps

Cut half a white onion into large triangles approximately 2 cm thick. This cut helps it retain its shape during cooking instead of falling apart.
Cut the bell peppers into large irregular triangles, not julienne or small pieces. You can use red, yellow, green, or just one color of bell pepper.
Set aside the cut onion and bell peppers while you prepare the meat.
Cut the beef steaks into thin strips. Place them in a bowl.
Add very little salt, a little black pepper, and 2 tbsp of soy sauce to the meat. Mix very well to coat all the strips and let them rest for a few minutes.
Heat a large saucepan or skillet very well. Add plenty of oil and wait until it is hot.
Add all the bell peppers and onion to the hot oil. Stir-fry for 1 to 2 minutes, stirring frequently, until they soften slightly while retaining their shape and some firmness.
Remove the vegetables from the pan and set them aside. Do not cook them any longer, as they could become watery and fall apart.
In the same pan, add a little more oil and let it heat up.
Add all the marinated beef strips. Cook them while stirring constantly so they brown evenly. If you prefer softer, less-browned meat, remove it when it reaches your preferred doneness.
When the meat is ready, return all the stir-fried bell peppers and onion to the pan.
Add 2 tbsp ketchup, 1½ tbsp rice vinegar, between 5 and 6 tbsp soy sauce, a little paprika, and between 3 and 4 tbsp honey.
Mix the meat, vegetables, and sauce ingredients very well. Stir-fry everything over high heat for approximately 1½ minutes, until the ingredients are well combined and a sweet and sour sauce forms around the meat.
Turn off the heat and finish with white sesame seeds and, if desired, black sesame seeds. Serve hot with white rice or pasta.

Notes

The amount of bell peppers is flexible: the author uses approximately one-quarter of each pepper and recommends not cutting them into small pieces. The meat and vegetables should be stir-fried quickly to prevent them from becoming watery. Serve with white rice or pasta.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 489
Protein: 37 g
Carbs: 25 g
Fat: 28 g
Fiber: 2 g

Where the calories come from

Beef steak55%
Vegetable oil18%
Honey12%
White sesame seeds3%
Black sesame seeds3%
Everything else9%

main course
Chinese food
stir-fry
sweet and sour
quick
beef
with rice
home cooking

Chinese-Style Sweet and Sour Beef

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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