Best Sweet Sour Beef Recipes

SWEET AND SOUR BEEF

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

SWEET-AND-SOUR BEEF

Steps:

• In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

SWEET-AND-SOUR BEEF STEW

Steps:

• In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

SWEET-AND-SOUR BEEF CABBAGE SOUP

Steps:

• In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender. , Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.

SWEET AND SOUR BEEF

Steps:

• Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
• Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
• Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.

SWEET AND SOUR BEEF AND CABBAGE

Steps:

• Place a large skillet over medium heat; cook the ground beef, onion, celery, and green bell pepper in the hot skillet until the beef is completely browned, 7 to 10 minutes. Sprinkle the oats, 3/4 teaspoon salt, the garlic powder, and 1/8 teaspoon black pepper into the beef mixture. Arrange the cabbage wedges atop the beef mixture.
• Stir the tomato sauce, cider vinegar, and brown sugar together in a bowl; season with salt and pepper. Pour over the cabbage and beef mixture. Place a cover on the skillet and simmer until the cabbage is tender, 15 to 20 minutes.

SWEET AND SOUR BEEF CUBES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Put flour into a large, sealable plastic bag; add beef cubes and seal bag. Shake bag to coat beef in flour; transfer beef to a large casserole dish.
• Top beef with sliced onions.
• Whisk water, ketchup, soy sauce, vinegar, Worcestershire sauce, and sugar together in a bowl; pour over the onion slices. Cover the dish with aluminum foil.
• Bake in preheated oven until the beef is tender enough to pull apart with a fork, about 3 hours.

SWEET AND SOUR HAWAIIAN BEEF CROCK POT

Steps:

• In a small bowl combine brown sugar, cider vinegar, reserved pineapple juice, soy sauce and garlic.
• Add/stir in the brown sugar until completely dissolved; set aside.
• Heat oil in a skillet.
• Season the beef cubes with salt and pepper then brown in hot oil on all sides.
• Place the browned meat in the slow cooker along with the red pepper flakes.
• Add in carrots and onion to the slow cooker.
• Pour the pineapple juice mixture over the veggies and beef.
• Cover and cook on LOW setting for 7-9 hours or on HIGH heat for about 3-4 hours, or until the meat is tender.
• Increase the heat to HIGH.
• Dissolve the cornstarch and cold water in a small bowl.
• Add in the cornstarch mixture, pineapple chunks and green pepper into the beef mixture in the slow cooker.
• Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened.
• Serve with cooked rice.

SWEET AND SOUR BEEF POT ROAST IN THE SLOW COOKER

Steps:

• In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast.
• In the slow cooker, combine broth, vinegar and sugar, and mix well.
• Add the beef and vegetables, cover and turn the slow cooker to LOW. Cook for approximately 8 hours
• Half an hour before serving, remove the beef and vegetables to a plate and tent with foil. Skim fat from the broth.
• Turn heat to HIGH.
• Mix flour and water together in a small bowl to make a slurry, and slowly add to the broth, pouring through a strainer to avoid lumps.
• Replace lid and cook for 30 minute
• Slice beef, serve with gravy, vegetables and your favourite side.

SWEET-AND-SOUR BEEF STEW (LAHMEH FIL MEHLEH)

Steps:

• In a large bowl, combine the chuck, allspice, cinnamon, 1 1/4 teaspoons of the salt and 1/8 teaspoon pepper and use your hands to mix it well.
• Pour the oil into the bottom of a heavy, 6-quart ovenproof casserole or Dutch oven and place half the onions in the bottom. Place half of the meat over the onions, pressing it down very firmly with your hands. Scatter half the potatoes, prunes and eggplant over the top of the meat. Add the remaining onions to the pot and press the remaining meat over the top of the onions. Scatter the remaining potatoes, prunes and eggplant over the meat.
• In a large bowl, combine the tomato paste, 2 1/2 cups of water, sugar, lemon juice, Worcestershire sauce, tamarind, 3/4 teaspoon salt and a few grinds of black pepper and mix until smooth. Pour the sauce over the meat and vegetables.
• Cover the pot and bring it to a boil over medium-high heat. Adjust the heat so that the mixture cooks at a strong simmer. Cook until the sauce is thick and the potatoes are tender but not mushy, about 2 hours. (The dish is often better if prepared a day in advance, refrigerated and reheated in a 350-degree oven before serving.) Season the stew to taste with salt and pepper and serve with Syrian rice.

SWEET AND SOUR BEEF SHORT RIBS

Steps:

• Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.
• In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.

ROAST BEEF SANDWICHES WITH SWEET-AND-SOUR RED ONIONS AND BLUE CHEESE

Steps:

• Combine onions, vinegar, and sugar in medium bowl; sprinkle with salt and pepper. Let stand until onions are soft, tossing occasionally, at least 1 hour and up to 4 hours.
• Place bottom halves of rolls on work surface. Sprinkle with cheese. Top each with 3 tomato slices, then 1/4 of roast beef. Top each with 1/2 cup watercress, then 1/4 of pickled onions. Cover with tops of rolls. Cut each sandwich in half.

QUICK "UNSTUFFED" SWEET-AND-SOUR CABBAGE AND BEEF

Steps:

• In a 12-inch-wide, deep skillet or a Dutch oven, cook the ground beef and onion over medium heat, breaking up the meat with a spoon. When the meat has browned and the onion is tender, spoon off and discard any fat in the skillet.
• Add the tomato sauce, applesauce, water, vinegar, brown sugar, and pepper. Bring the mixture to a boil, stirring constantly. Stir in the cabbage, which will wilt as it cooks and become more compact.
• Lower the heat and simmer, covered, stirring occasionally, for 25 to 30 minutes, or until cabbage is tender. Stir in the cooked rice and heat a few minutes longer, until it is cooked through. This is most easily served in bowls.

EASY SWEET AND SOUR BEEF AND CABBAGE

Steps:

• In a large skillet cook ground beef, onion, celery, and green pepper till meat is browned; drain off fat.
• Sprinkle meat mixture with rolled oats, parsley, the 3/4 teaspoon salt, garlic powder, and the 1/8 teaspoon pepper.
• Core cabbage; cut into six wedges.
• Place atop meat.
• In bowl combine tomato sauce, vinegar, brown sugar, the 1/2 teaspoon salt, and the dash of pepper; mix well.
• Pour over cabbage and meat.
• Cover and simmer for 20 to 30 minutes or till cabbage is tender.
• Serve at once.

SWEET AND SOUR BEEF CUBES WITH BABY CARROTS

Steps:

• Cut beef into 1 -inch cubes and dredge in flour, salt and pepper.
• In a large skillet, brown beef in a little oil, and place in slow cooker.
• Add remaining ingredients plus 1 cup of water.
• Cover and cook on low for 7-8 hours.
• Add carrots and cook an additional 1 1/2 hours.

SWEET-SOUR BEEF

Steps:

• In a large skillet, brown steak in oil over medium-high heat; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well. , Cover and cook on low until meat is tender, 7-8 hours. If desired, thicken cooking liquid. Serve with pasta. If desired, top with green onions.

SWEET-SOUR BEEF STEW

Steps:

• Brown meat, half at a time, in hot oil.
• (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.)
• If using Crockpot, drain and transfer meat to Crockpot.
• Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
• Cook on high for 6-8 hours.
• For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened.
• Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).

NANCY LINDAHL'S HEARTY SWEET AND SOUR BEEF STEW

Steps:

• In a large skillet, heat the oil and cook meat, just until browned (about 4-5 minutes).
• Place in the Crock Pot, along with all the rest of the ingredients except the sour cream.
• Mix well, cover and cook on high until the meat is tender.
• About 4-6 hours .
• Serve in bowls and top with a spoon full of Sour Cream.

SWEET AND SOUR BEEF STEW

Steps:

• 1. Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water, and 1 teaspoon salt. Cover and cook over low heat till meat is tender, about 2 hours.
• 2. Combine cornstarch and 1/4 cup water; add to beef mixture. Cook and stir till thickened and bubbly. Serve over noodles or rice.

SWEET AND SOUR BEEF

Steps:

• Cut beef into 1 inch cubes and dredge in flour, salt, and pepper.
• In a skillet, brown beef in a little oil and place in slow cooker.
• Add remaining ingredients, except carrots, and 1 cup of water.
• Cover and cook on low for 7-8 hours.
• Add carrots and cook for 1 1/2 hours.