Sweet and Sour Steak Stir-Fry

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 12/1/21
Sweet and Sour Steak Stir Fry

Cameron Whitman / Stocksy

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
286 Calories
16g Fat
15g Carbs
22g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 286
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 28%
Cholesterol 61mg 20%
Sodium 453mg 20%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 8g
Protein 22g
Vitamin C 20mg 100%
Calcium 32mg 2%
Iron 3mg 16%
Potassium 490mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 1 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.

Ingredients

  • 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 freshly ground black pepper

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 green bell pepper, sliced

  • 1 cup sliced mushrooms

  • 1 cup grape tomatoes

  • 2 tablespoons peanut oil, or safflower oil

Steps to Make It

  1. Cut steak into 2 inch x 1/2-inch strips and set aside.

  2. In a medium bowl, combine broth, vinegar, ketchup, soy sauce, brown sugar, cornstarch, ginger, and pepper; mix well.

  3. Add meat and set aside for about 10 minutes.

  4. Prepare all vegetables and place them, in the order they will be cooked, on plates next to the stove.

  5. In large skillet or wok, heat oil over medium-high heat.

  6. Remove steak from marinade; reserve marinade.

  7. Add steak to the hot oil and stir-fry until browned but still pink inside. Remove from wok.

  8. Add onion to wok; stir-fry for 2 minutes.

  9. Add garlic, bell pepper, and mushrooms; stir-fry for 3 to 4 minutes longer until crisp-tender.

  10. Return beef and any accumulated juices to pan.

  11. Stir the reserved marinade and add to wok; stir-fry until sauce thickens.

  12. Add grape tomatoes and stir-fry for 1 minute.

  13. Serve over hot cooked rice, if desired.