Ingredients with Measurements:
- 1 pound beef sirloin, sliced thinly
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup pineapple chunks, drained
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, coat the beef slices with cornstarch, salt, and pepper.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the beef slices to the wok and cook until browned and crispy, about 3-4 minutes per side. Remove the beef from the wok and set aside.
4. In the same wok, add the onion, bell pepper, garlic, and ginger. Cook until the vegetables are tender, about 3-4 minutes.
5. Add the pineapple chunks, rice vinegar, ketchup, brown sugar, soy sauce, and water to the wok. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
7. Add the cornstarch mixture to the wok and stir until the sauce thickens.
8. Return the beef to the wok and stir to coat with the sauce.
9. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the beef
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 18g
- Carbohydrates: 34g
- Protein: 32g
- Sodium: 1170mg
- Fiber: 1g
- Sugar: 24g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or beef tenderloin
- Rice vinegar can be substituted with apple cider vinegar or white vinegar
- Ketchup can be substituted with tomato paste or barbecue sauce
- Brown sugar can be substituted with honey or maple syrup
- Pineapple chunks can be substituted with canned mandarin oranges or sliced peaches
Variations:
- Add sliced carrots and celery to the vegetable mixture for added crunch and nutrition.
- Use chicken or shrimp instead of beef for a different protein option.
- Add crushed red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the beef is sliced thinly to ensure even cooking.
- Don't overcrowd the wok when cooking the beef to prevent steaming instead of frying.
- Use fresh ginger for the best flavor.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and vinegar.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sweet and Sour Ginger Beef over a bed of steamed rice or noodles.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with a side of steamed broccoli or green beans for added nutrition.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
- Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more water or broth to thin it out.
- If the beef is tough, marinate it in soy sauce and cornstarch for at least 30 minutes before cooking.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sweet and sour dishes originated in China and have been adapted in many different cuisines around the world.
Flavor profiles:
- Sweet, sour, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for dinner or lunch.
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Region: Chinese