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Sweet and Sour Beef

Sweet and Sour Beef
  • Prep 10 min
  • Total 18 min
  • Servings 5
The sweet kisses the sour for a nicely balanced flavor in this Asian dish.
Updated September 27, 2013

Ingredients

  • 1 beef flank steak, (1 pound)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon vegetable oil
  • 1 medium onion, cut into 1-inch pieces
  • 1 can (8 ounces) pineapple chunks in juice, undrained
  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 1 tablespoon chicken bouillon granules
  • 1 tablespoon soy sauce
  • 1 medium bell pepper, cut into 1-inch pieces
  • 2 medium tomatoes, each cut into 8 wedges
  • Hot cooked rice, if desired

Steps

  • 1
    Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
  • 2
    Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
  • 3
    Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.

  • Refrigerate cooked rice in a tightly covered container up to 5 days or freeze in an airtight container up to 6 months.
  • Out of season tomatoes looking a little blah? Replace them with a 14 1/2-ounce can of diced tomatoes; drain the juice for another use.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
90
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
50 mg
Sodium
1000 mg
Potassium
540 mg
Total Carbohydrate
26 g
Dietary Fiber
2 g
Protein
21 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
12%
12%
Exchanges:
1 Fruit; 2 Vegetable; 2 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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