This Sweet and Sour Beef is always a favorite in our house! The beef is juicy and tender, and the sauce is that perfect combo of sweet and tangy.
The beef cooks quickly in the pan, and the sauce comes together in minutes. I like to add some bell peppers and onion for color and crunch, but you can easily use what you have in the fridge.
I'll share my favorite tip for getting the mouth of the beef soft, just like your favorite takeout! If you've got kids at the table, this one usually goes down a treat, as the sticky sauce and tender beef are hard to resist.
Serve with some white rice, and you have a delicious dinner in 30 minutes. Plus, it reheats well, so leftovers are a win, too.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Beef: Go for rump steak, top sirloin, round steaks, flank steak, or skirt steak. The thinly sliced sizzle steaks are also good choices.
Baking soda: This is used to tenderize the beef. It is also known as bicarb of soda, bicarbonate of soda, and sodium bicarbonate. Don't get it muddled with baking powder!
Light soy sauce: This adds seasoning to the beef. You can just use regular all-purpose soy if you don't have light soy sauce.
Bell peppers: We like to do a mixture of colors here. Red and Green look pretty with the yellow pineapple, but you can use any color peppers.
Ketchup: Just regular tomato ketchup, the kind you would have with your French fries. (Called tomato sauce in Australia)
Brown sugar: This adds a caramel sweetness; feel free to use white sugar instead.
Chinese cooking wine: Chinese Cooking Wine is also known as Chinese Rice Wine, Shaohsing Rice Cooking Wine, Shaoxing Wine, or Shaoxing Cooking Wine. You can find it in most grocery stores in the Asian section, on Amazon, or in your local Asian grocery store. Use dry sherry or sake if you can't find Chinese Cooking Wine.
Canned pineapple chunks: Opt for canned pineapple chunks that come in juice, not syrup. This is because the juice is used in the sauce. I prefer to buy the chunks as they are the biggest; I don't go for pineapple tidbits (USA) or pineapple pieces (AU), as they are smaller and are more prone to fall apart in the sauce. The can size of pineapple differs from country to country; go for a can that is about 17oz-20oz/435g-550g.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Cut the beef across the grain. This makes the meat more tender as it cooks. (see pictures below)
- After you tenderize the beef with the baking soda, ensure you rinse it really well. Baking soda is wonderful for tenderizing, but it doesn't taste very good, so you want to rinse the beef thoroughly.
- Have everything chopped and ready to go before you start cooking, as this is a quick cook.
- Chop the onion and bell peppers into large chunks so that they don't lose all their crunch when cooked.
- Once you add the pineapple to the sauce, stir gently, as you don't want the pieces to break apart.
Why You'll Love This Sweet and Sour Beef
- It is just like your favorite takeout place!
- Kids and adults love this dish.
- You can add or adapt the veg to suit your family.
- The beef is so tender!
Recipe Adaptations
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- The recipe uses thinly sliced steak, but to make it more budget-friendly, you can try ground beef instead. No need to tenderize; simply fry it in the pan until crispy, then follow the recipe as instructed.
- You can also use chicken breast or thinly sliced pork loin as an alternative to the beef. These can be tenderized in the same way as the beef.
- It's easy to add extra vegetables to this dish. Carrot ribbons, snow peas, baby corn, or broccoli florets are great additions.
- If you like your sweet and sour with more tang, then a squeeze of lime juice is excellent.
- Or if you prefer a much sweeter sauce, use half the amount of vinegar.
- For heat, you can add some sliced red chili peppers or a squirt of chili sauce.
FAQ'S
Some of the questions that our testers have asked. If you have any other questions, please drop us a comment below, and we'll get back to you as soon as we can.
This is best cooked and eaten straight away, as there is a risk that the beef will become overcooked when reheated. But you can prep all the components ahead of time. However, if you need to prepare it ahead of time, follow the reheat options below. It will still be delicious.
I recommend going for a rump steak, top sirloin, round steaks, flank steak, or skirt steak. They cook quickly and remain tender.
This Sweet and Sour Beef does freeze, but the sauce is thinner when you defrost it Still delicious but quite as thick. Defrost it in the refrigerator and then reheat as instructed below.
The stir-fry can be reheated in the microwave until bubbling. Or add it to a pan and heat until hot all the way through. I prefer doing it in a pan as I have more control and am less likely to overcook the beef.
You sure can! Combine the sauce ingredients in a small pan and simmer for a couple of minutes. (You will still need the pineapple)
Not tragic! You may need to simmer it for a bit longer to thicken it up. If you want it thicker, add an additional cornstarch slurry. (1 teaspoon of cornstarch/cornflour mixed with 1 teaspoon of cold water)
Always. Garlic should be measured with your heart. Go wild. (Okay, maybe not wild wild, unless you're trying to ward off vampires or impress a garlic-loving date.)
Yes!!! Midnight fridge snacking is a totally valid culinary experience, especially when there's sweet and sour beef involved.
Cooking Sweet and Sour Beef for Kids
If you have a picky eater, keep the veggies separate. Remove some of the beef and serve it with a small amount of sauce. You could add some finger batons of the veg to their plate for them to try. Raw carrots and bell peppers have a sweet crunch and mirror the veggies in the dish.
When serving young kids, cutting the beef into smaller pieces can help them chew more easily through the meat. Even without this step, this is a great recipe for kids, as the meat is incredibly tender due to the baking soda trick.
If you have an inquisitive eater, get them to taste the sauce and see if they think it needs any extra sweetness or vinegar. Kids often eat things they have helped make. (And sometimes they don't! They are fickle at times!)
And worst case, they will eat some rice and a bit of sauce. Don't worry. They are fed, and some nights are just about filling bellies. Tastes change with age, so they may love this next time you try it. And now you have leftovers for the freezer, which means you have a quick meal for yourself at another time!
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Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my favorite ideas so you can mix and match sides and drinks to make it a complete meal.
What to eat with Sweet and Sour Beef
This is a classic dish for serving with a big helping of boiled rice. The sauce is so delicious, you really want something that helps you spoon every last bit into your mouth!
Noodles would also be a good choice. And a side of steamed buns gives you bread to mop up any last bits of sauce.
If you want some extra veg, try steamed broccoli, bok choy, or snow peas for added color and crunch.
What to drink with Sweet and Sour Beef
Sweet and sour beef is all about balance-the zing of vinegar, the sweetness of the sauce, the richness of tender beef. Whether you prefer a crisp white that refreshes between bites or a fruity red that complements the sauce, there's a perfect match waiting.
The hint of sweetness in an Off-Dry Riesling mirrors the sweetness in the sauce, while the crisp acidity balances out the tangy vinegar. Or try a Gewürztraminer (my white wine pick) with its floral aroma, gentle spice, and juicy fruit, it can handle bold sauces without getting lost. If you're a dry wine fan, a light, refreshing Pinot Grigio is a great choice. It's crisp and clean, while Pinot Gris (especially from Alsace) has a little more body and stone fruit notes to match the sauce's richness. Both refresh your palate between bites.
For red wine lovers, a light and silky Pinot Noir with gentle tannins is a perfect red for dishes where the sauce is the star. Its bright cherry and berry flavors match the sweet notes, while its freshness complements the tang. If you prefer a bolder wine, Zinfandel is juicy and jammy with just enough spice to stand up to rich flavors. Its ripe fruit mirrors the sweet side of the sauce while the spice pairs with the savory beef.
My red wine pick would probably be a Gamay; it is the ultimate "fun" red wine! Fruity, fresh, and best served slightly chilled, it matches the vibrancy of the sauce without competing with it. The red berry notes work wonderfully with sweet and sour.
If you'd rather skip the wine, there are still plenty of delicious drinks that pair beautifully with sweet and sour beef. A chilled glass of sparkling apple cider is light, crisp, and just sweet enough to echo the sauce. For something with a bit of spice, ginger ale or ginger beer is a natural fit, adding a gentle warmth that works so well with tangy flavors. If you prefer fruity options, try pineapple juice topped with soda water for a fizzy twist.
Enjoy x
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I'll think love. They're all easy, tasty, and perfect for adding to your weekly meal plan.
If you try this Sweet and Sour Beef, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Sweet and Sour Beef
Ingredients
For the beef
- 14 oz beef thinly sliced (Note 1)
- 1 tablespoon baking soda (Note 2)
- 1 tablespoon light soy sauce (Note 3)
- 2 tablespoon oil
For the stir fry
- 1 tablespoon oil
- 1 onion sliced
- 2 bell peppers chopped (Note 4)
For the sauce
- ¾ cup ketchup (Note 5)
- 6 tablespoons brown sugar (Note 6)
- 3 tablespoons rice wine vinegar
- 1 tablespoon Chinese cooking wine (Note 7)
- ½ tablespoons soy sauce
- 1 can pineapple chunks in juice (Note 8)
- 1 tablespoon water
- 1 teaspoon cornflour
Instructions
Start with tenderizing the beef.
- Place the beef in a non-metallic bowl and sprinkle with the baking soda. Stir gently to coat all of the beef. Then cover and let the meat marinate for 15 minutes.14 oz beef1 tablespoon baking soda
- Wash off the baking soda and rinse the beef several times. (See note 9)
- Pat the beef dry with kitchen paper, then add the light soy sauce and set it aside.1 tablespoon light soy sauce
Cooking the beef
- Pour the oil into a heavy-based frying pan/skillet or wok and place over high heat.2 tablespoon oil
- Add the meat to the pan and cook for 2 minutes, stirring constantly.
- Use a slotted spoon to remove the beef to a bowl. Set aside.
To make the sauce
- Add the oil to the pan used for cooking the beef and heat over medium-high heat. Add the chopped onions and bell peppers and cook for 3 minutes until just cooked but still quite crunchy.1 tablespoon oil1 onion2 bell peppers
- Add the tomato ketchup, sugar, vinegar, Chinese cooking wine, soy sauce and stir well to combine. Then, add the tinned pineapple with its juice and stir gently.¾ cup ketchup6 tablespoons brown sugar3 tablespoons rice wine vinegar1 tablespoon Chinese cooking wine½ tablespoons soy sauce1 can pineapple chunks in juice
- Mix the cornstarch/cornflour with the water and stir it into the sauce.1 tablespoon water1 teaspoon cornflour
- Bring the sauce to a boil, then reduce the heat and let it simmer for 3 minutes.
- Add the cooked beef and cook for 2 minutes until everything is hot.
Notes
- Rump steak, top sirloin, round steaks, flank steak, or skirt steak are all perfect for this recipe. The thinly sliced sizzle steaks are also good choices.
- Baking soda is also known as bicarb of soda, bicarbonate of soda, and sodium bicarbonate. Don't get it muddled with baking powder!
- You can use regular all-purpose soy if you don't have light soy sauce.
- We like to do a mixture of colors here. Red and Green look pretty with the yellow pineapple, but you can use any color peppers.
- Just regular tomato ketchup, the kind you would have with your French fries. (Called tomato sauce in Australia)
- Feel free to use white sugar instead.
- Chinese Cooking Wine is also known as Chinese Rice Wine, Shaohsing Rice Cooking Wine, Shaoxing Wine, or Shaoxing Cooking Wine. You can find it in most grocery stores in the Asian section, on Amazon, or in your local Asian grocery store. Use dry sherry or sake if you can't find Chinese Cooking Wine.
- Use canned pineapple chunks that come in juice, not syrup. This is because the juice is used in the sauce. I prefer to buy the chunks as they are the biggest; I don't go for pineapple tidbits (USA) or pineapple pieces (AU), as they are smaller and are more prone to fall apart in the sauce. The can size of pineapple differs from country to country; go for a can that is about 17oz-20oz/435g-550g.
- Baking soda is amazing at tenderizing meat, but it doesn't taste very good, so make sure you rinse the beef several times.
Nutrition
Nutrition is per serving
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