This quick and satisfying Sweet and Sour Beef Stir Fry delivers bold flavors with minimal effort. Tender strips of flank steak are seared to perfection alongside crisp carrots, green bell peppers, and snow peas. The dish is brought together by a glossy, tangy sauce made from cider vinegar, sugar, and ginger, creating a perfect balance of sweet and sour notes that coat every bite. Its an ideal weeknight dinner that comes together in under 30 minutes, offering a hearty, protein-packed meal that appeals to both adults and children. Serve it hot over steamed rice for a complete, comforting experience that brings restaurant-quality flavor to your home table without the fuss.
Sweet And Sour Beef Stir Fry
Description
This quick and satisfying Sweet and Sour Beef Stir Fry delivers bold flavors with minimal effort. Tender strips of flank steak are seared to perfection alongside crisp carrots, green bell peppers, and snow peas. The dish is brought together by a glossy, tangy sauce made from cider vinegar, sugar, and ginger, creating a perfect balance of sweet and sour notes that coat every bite. Its an ideal weeknight dinner that comes together in under 30 minutes, offering a hearty, protein-packed meal that appeals to both adults and children. Serve it hot over steamed rice for a complete, comforting experience that brings restaurant-quality flavor to your home table without the fuss.Ingredients
Directions
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Place the steak in the freezer for 15-20 minutes until partially frozen, which makes it easier to slice thinly.
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On a cutting board, slice the beef crosswise against the grain into 1/4-inch wide strips.
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Heat 3 teaspoons of the salad oil in a 10-inch skillet or wok over high heat.
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Add the carrots and green bell pepper to the hot oil; stir-fry for 2 minutes, stirring quickly and frequently.
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Add the snow peas to the skillet and stir-fry for 2 additional minutes until crisp-tender.
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Using a slotted spoon, remove the vegetables from the skillet and set aside on a plate.
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Add the remaining 1 tablespoon of oil, ground ginger, minced garlic, and beef strips to the skillet.
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Stir-fry the beef until it loses its pink color, about 2 minutes.
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In a small bowl, blend the cornstarch with the French onion soup until smooth.
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Stir the cider vinegar and sugar into the soup mixture.
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Gradually pour the sauce mixture into the skillet with the beef, stirring constantly.
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Cook the sauce, stirring continuously, until it thickens and coats the beef, about 1-2 minutes.
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Return the cooked vegetables to the skillet and toss with the beef and sauce to heat through thoroughly.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1383.1kcal
- % Daily Value *
- Total Fat 94.2g145%
- Saturated Fat 31.3g157%
- Cholesterol 328.0mg110%
- Sodium 330.6mg14%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 2.4g10%
- Sugars 4.1g
- Protein 116.8g234%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, slice the beef against the grain to ensure tenderness. Partially freezing the meat makes this step much easier.
You can substitute the French onion soup with beef broth and a bit of soy sauce if you prefer a less sweet or onion-forward flavor profile.
Serve hot over steamed white or brown rice to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to prevent the beef from becoming tough.
