I threw together this recipe when I had some steak leftover from a barbecue that I didn't grill. I did marinate the meat, but added it at the end of cooking time rather than starting the recipe with the meat. You could do that, or make the recipe as written.
Sweet and Sour Steak Stir-Fry has the best flavor and is delicious and easy to make. You could substitute other vegetables if you'd like; broccoli and snow peas would be fabulous. This dish is colorful and nutritious too; the vegetables stretch one pound of meat to serve six people. Serve it over hot cooked rice (brown, for best nutrition) as soon as it's done.
Stir-fry recipes are quick to cook, but preparation time can be long because so many ingredients need to be sliced, chopped, cubed, or minced. Make sure that you have all of the ingredients prepared before you start cooking, because the cooking time is so fast. You can't stop to slice mushrooms when the other ingredients are cooking in the wok or pan.
Stir-fry recipes should be served the minute they are done. The tender vegetables, juicy meat, and savory and flavorful sauce are best when eaten hot.
- 1 pound strip steak
- 1/2 cup beef broth
- 3 tablespoons apple cider vinegar
- 3 tablespoons ketchup
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 1/8 teaspoon pepper
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 green bell pepper (sliced)
- 1 cup mushrooms (sliced)
- 1 cup grape tomatoes
- 2 tablespoons peanut oil (or safflower oil)
1. Cut steak into 2" x 1/2" strips and set aside.
2. In medium bowl, combine broth, vinegar, ketchup, soy sauce, brown sugar, cornstarch, ginger, and pepper; mix well and add meat; set aside for about 10 minutes.
3. Prepare all vegetables and place them, in the order they will be cooked, on plates next to the stove.
4. In large skillet or wok, heat oil over medium-high heat. Remove steak from marinade; reserve marinade.
5. Add steak to the hot oil and stir-fry until browned but still pink inside. Remove from wok.
6. Add onion to wok; stir-fry for 2 minutes.
7. Add garlic, bell pepper, and mushrooms; stir-fry for 3-4 minutes longer until crisp-tender.
8. Return beef and any accumulated juices to pan. Stir the reserved marinade and add to wok; stir-fry until sauce thickens. Add grape tomatoes and stir-fry for one minute. Serve over hot cooked rice, if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||2 g|