Sweet and Tangy Beef
Experience the perfect balance of flavors with Sweet and Tangy Beef, a quick and vibrant stir-fry that’s guaranteed to impress! Tender slices of beef sirloin or flank steak are seared to perfection and coated in a luscious sauce made with soy sauce, hoisin sauce, and a hint of brown sugar for sweetness, balanced by the zing of rice vinegar, fresh ginger, and garlic. A medley of colorful bell peppers and onions adds crunch and freshness, while a cornstarch slurry ensures the sauce clings beautifully to every bite. Ready in just 35 minutes, this dish not only satisfies busy weeknights but also works as an elegant meal when served over fluffy steamed rice or noodles. Garnished with green onions and sesame seeds, this easy Sweet and Tangy Beef recipe will become your go-to for bold, crave-worthy dinners!
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Recipe Information
Ingredients
- 1 pound beef sirloin or flank steak
- 0.25 cup soy sauce
- 0.25 cup hoisin sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 green onions, sliced for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
Slice the beef thinly against the grain into bite-sized pieces. Set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Set the sauce mixture aside.
Mix the cornstarch with 2 tablespoons of water in a separate small bowl to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes, stirring occasionally, until the beef is browned but not fully cooked. Remove the beef and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red bell pepper, green bell pepper, and onion. Stir-fry the vegetables for 3-4 minutes until they start to soften.
Return the beef to the skillet with the vegetables. Pour the sauce mixture over the beef and vegetables, stirring well to coat everything evenly.
Bring the mixture to a simmer. Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.
Remove the skillet from the heat. Garnish the dish with sliced green onions and sesame seeds.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 45.3 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
