Sweet-and-Sour Beef with Rice

Here’s another meal that is pretty easy to make while we are in TLF. Andrew really enjoys Asian cuisine and loves making stir-fry recipes. I usually like it when he makes a stir-fry as well, I just don’t like all the chopping that goes into them! This recipe doesn’t take too long and has good flavor — it’s become one of my favorites.

Sweet-and-Sour Beef

Prep/Total Time: 30 minutes
Serves 4

Ingredients:
1 T. cornstarch
2 T. cold water
1 lb. beef top sirloin steak, cut into 1/2″ cubes
1 t. salt
1/2 t. pepper
3 t. canola oil, divided
1 large green pepper, cut into 1/2″ pieces
1 large sweet red pepper cut into 1/2″ pieces
2 medium tart apples, chopped
1/2 c. + 2 T. green onion, chopped, divided
2/3 c. packed brown sugar
1/2 c. cider vinegar
hot cooked rice

Directions:

1. In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan.

2. In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan.

3. Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

We usually make about a cup of jasmine rice to serve with this. We also add a little soy sauce to it… but we also really enjoy soy sauce. 🙂