Easy Sweet and Sour Beef Stir-Fry Recipe
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Easy sweet and sour beef stir-fry recipe with pineapple and crisp, colorful vegetables tossed in a sweet-tangy homemade sauce. Serve with rice or noodles for a filling dinner!
More about this recipe
This dish is a classic we used to serve at my Thai restaurant. While a lot of takeout places use bottled sauce, we always made ours from scratch with soy sauce, ketchup, vinegar, and sugar.
That’s exactly how I’m showing you how to make it here, and you can really taste the difference.
Homemade sweet and sour sauce is lighter, brighter, and not overly sweet like some Thai or Chinese takeout versions. (That same sauce also works great with shrimp, chicken, or just about any protein.)
Another thing you’ll notice is the texture. The vegetables stay crisp and fresh, not soggy or swimming in sauce, especially when you eat it straight after cooking.
And in my version, I love loading it up with colorful veggies and juicy pineapple. It just tastes (and looks) better when the plate is bright, fresh, and full of texture.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
For the sweet and sour sauce
- Light soy sauce – Adds a salty, savory base that deepens the flavor of the sauce.
- Oyster sauce – Creates richness and shine. For a vegetarian version, swap it with mushroom stir-fry sauce.
- White sugar – Sweetens things up to balance the vinegar and salty ingredients. You can also use brown sugar or palm sugar for a deeper flavor.
- Rice vinegar – Gives the sauce a gentle acidity without being too sharp, milder than regular white vinegar.
- Tomato ketchup – Adds a touch of sweetness, a pop of red color, and that classic tang.
- Water – Helps loosen the sauce so it spreads evenly.
For the stir-fry
- Oil – Go for a neutral oil like vegetable, sunflower, or canola.
- Garlic – Use finely minced or thinly sliced garlic.
- Beef – Flank steak or sirloin works great. Slice thinly against the grain for tender pieces that cook quickly.
- Pineapple – Fresh is best for juiciness and brightness, but canned pineapple in juice (not syrup) is a solid backup.
- Bell peppers – Use a mix of colors like red, yellow, and green to add crunch and vibrant color.
- Onion – Cut into wedges or thick slices so they keep some bite and texture in the wok.
- Cucumber – No need to peel unless the skin is extra thick or tough.
- Tomato – Pick firm, small tomatoes and cut them into wedges.
How to make sweet and sour beef
Make the sauce
Step 1: In a small saucepan, combine oyster sauce, soy sauce, sugar, rice vinegar, ketchup, and water.
Step 2: Place over low to medium heat and stir gently until the sugar has dissolved, and the sauce is smooth.
Step 3: Warm for 1–2 minutes, just until heated through. Don’t let it boil, and take it off the heat once everything is well mixed.
Stir-fry
Step 1: Prep the vegetables. Slice the cucumber into sticks, cut the pineapple into bite-sized chunks, slice the onion into wedges, dice the bell pepper, and cut the tomatoes into small wedges. Mince the garlic and cut the beef into thin slices.
Step 2: Cook the beef. Heat oil in a hot wok over medium-high heat. Add the beef and sear it until just cooked through. Transfer the beef to a plate and keep aside.
Step 3: Fry the garlic. In the same wok, toss in the garlic and stir fry until lightly golden and fragrant.
Step 4: Add the vegetables. Add the pineapple, cucumber, onion, and bell pepper. Stir fry for a minute or so until they start to soften but still stay crisp.
Step 5: Pour in the sauce. Add your sweet and sour sauce to the wok and toss everything together. Let it simmer briefly so the vegetables soak up the flavor.
Step 6: Add the tomatoes. Gently stir in the tomatoes so they warm through without breaking down too much.
Step 7: Return the beef. Add the cooked beef back into the wok and toss everything until the sauce coats the beef and vegetables evenly. Serve immediately with jasmine rice.
Recipe tips
- Love the sauce? Make a double batch and store the rest in the fridge, it’ll come in handy for a quick stir-fry later in the week.
- Chop your veggies to similar sizes so they cook at the same speed. You can even prep them the night before and store them in airtight containers in the fridge.
- For crisp-tender veggies, don’t overcook them. Just a quick stir-fry is enough.
Frequently asked questions
Is this recipe gluten-free?
No, the sauce contains light soy sauce, which is not gluten-free.
How to store leftovers?
Let the stir-fry cool completely, then transfer it to an airtight container. Keep it in the fridge for up to 3 days. When you’re ready to reheat, warm it gently in a pan over low heat, just don’t overcook it or the veggies might go soft.
More Thai beef stir-fry recipes to try
This That sweet sour beef recipe is perfect for busy weeknights as it’s ready in under 30 minutes. Let me know if you try it, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more!
Easy Sweet and Sour Beef Stir-Fry Recipe
Equipment
- Measuring spoons
- Cutting board & knife
- Small saucepan
- Wok or large skillet
- Mixing spoon or spatula
Ingredients
For the sweet and sour sauce
- 1 tbsp tomato ketchup
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sugar
- 1 tbsp rice vinegar
- ½ tbsp water
For stir-frying
- 2 tbsp oil
- 150 g beef, thinly sliced
- 2 cloves garlic, minced
- 150 g pineapple, cut into bite-sized chunks
- ½ onion, cut into wedges
- 100 g bell peppers, diced
- 100 g cucumber, sliced into sticks
- 1 small tomato, cut into wedges
Instructions
- Make the sauce. In a small saucepan, combine oyster sauce, soy sauce, sugar, rice vinegar, ketchup, and water. Warm it over low to medium heat, stirring until the sugar dissolves and the sauce becomes smooth. Heat for another minute or two without boiling, then set aside.
- Prep the ingredients. Slice the cucumber into sticks, cut the pineapple into chunks, slice the onion into wedges, dice the bell pepper, and cut the tomatoes into small wedges. Mince the garlic and slice the beef into thin pieces.
- Cook the beef. Heat oil in a hot wok over medium-high heat. Add the beef and sear until just cooked, then transfer to a plate.
- Fry the garlic. Add the garlic to the same wok and cook until fragrant and lightly golden.
- Stir fry the vegetables. Add the pineapple, cucumber, onion, and bell pepper. Cook briefly so they soften slightly but still stay crisp.
- Add the sauce. Pour in the sweet and sour sauce and toss well so the vegetables absorb the flavor.
- Finish with tomatoes and beef. Add the tomatoes, then return the cooked beef to the wok. Toss everything together until coated in sauce. Serve hot with jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
