Sweet and Sour Beef

Sweet and Sour Beef with Rice is a colourful and flavour-packed family meal that combines tender beef with crisp vegetables and a rich glossy sauce. The balance of sweetness and tanginess keeps every bite exciting and satisfying. Served with fluffy steamed rice, this dish creates a comforting takeaway-style dinner that everyone can enjoy.

Prep Time 20

Cook Time 20

Total Time 40

Servings Portions

Ingredients

The Beef Ingredients:

500 g beef steak thinly sliced
1 tbsp cornflour
1 tbsp light soy sauce
1 tsp sesame oil

The Vegetable Ingredients:

1 medium red bell pepper sliced
1 medium courgette sliced into half moons
1 medium carrot thinly sliced
1 head broccoli small cut into florets
100 g mange tout
225 g water chestnuts drained and sliced
2 medium spring onions sliced

The Sweet and Sour Sauce Ingredients:

The Rice Ingredients:

300 g long grain rice
Water for steaming

Larder Essentials:

Instructions

Prepare the Beef:

Place the sliced beef into a bowl. Add the cornflour, soy sauce, a small pinch of salt and a few twists of lack pepper and sesame oil. Mix well until the beef becomes evenly coated. Leave it to marinate for 10 minutes while you prepare the vegetables.
500 g beef steak, 1 tbsp cornflour, 1 tbsp light soy sauce, 1 tsp sesame oil

Cook the Rice:

Rinse the rice under cold water until the water runs clear. Add the rice to a saucepan with plenty of water and a good pinch of salt. Bring it to the boil, then reduce the heat and simmer until tender. Drain well and keep warm.
300 g long grain rice, Water, salt

Make the Sauce:

In a bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce and pineapple juice. In a separate small bowl, mix the cornflour with the cold water to create a smooth slurry.
4 tbsp tomato ketchup, 3 tbsp rice vinegar, 3 tbsp brown sugar, 2 tbsp light soy sauce, 150 ml pineapple juice

Cook the Beef:

Heat 1 tablespoon of vegetable oil in a large frying pan or wok over high heat. Add the beef in batches to avoid overcrowding the pan. Stir fry for 2 to 3 minutes until browned. Remove the beef and set it aside.
2 tbsp vegetable oil

Stir Fry the Vegetables:

Add the remaining oil to the pan. Toss in the broccoli, carrot and red bell pepper first. Stir fry for 3 minutes. Season lightly with salt and black pepper. Next, add the courgette, mange tout, water chestnuts, and spring onions. Continue cooking for another 2 minutes until the vegetables become tender yet still crisp.
1 medium red bell pepper, 1 medium courgette, 1 medium carrot, 1 head broccoli, 100 g mange tout, 225 g water chestnuts, 2 medium spring onions, 2 tbsp vegetable oil

Combine Everything:

Pour the sauce mixture into the pan. Stir well and allow it to bubble gently. Add the cornflour slurry and stir continuously until the sauce thickens and becomes glossy.
1 tbsp cornflour, 3 tbsp cold water
Return the beef to the pan and coat everything in the sauce. Cook for another 2 minutes until the beef heats through completely.

Serve:

Spoon the steamed rice into bowls or onto plates. Top with the sweet and sour beef and vegetables. Serve immediately while hot.

Equipment

Notes

Serving Suggestions:

This dish pairs beautifully with prawn crackers, spring rolls, or a light cucumber salad. You can also sprinkle sesame seeds or chopped spring onions over the top for extra flavour and texture.

Nutrition