Sweet and Sour Beef Stir Fry with Onions and Peppers
Tender strips of sirloin beef flash fried with peppers and onion, then glazed with a tangy sweet and sour sauce.
Made with Ginger and garlic paste and Sweet and sour sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 + marinating
- LevelEasy
- Costabout £2.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the beef with the tamari and cornflour and leave for 15 minutes. Cook the rice following the packet.
15 min - 2
Heat 1 tbsp of the oil in a wok until smoking hot. Stir fry the beef in two batches for 1 to 2 minutes each, until browned. Tip on to a plate.
2 min - 3
Add the remaining oil and stir fry the onion and peppers for 3 minutes.
3 min - 4
Stir in your ready made ginger and garlic paste (see the base recipe) for 20 seconds.
- 5
Pour in your ready made sweet and sour sauce (see the base recipe) and bubble for 1 minute.
- 6
Return the beef and toss for 30 seconds to heat through. Serve at once over the rice.
Tips
- Slice the beef thinly against the grain so it stays tender in the fast cook.
- Cook in batches. Crowding the wok cools it and the beef steams grey instead of browning.
- Do not cook the beef for long once the sauce is in. A minute is plenty.
Storing and freezing
Best eaten fresh. Keeps up to 2 days in the fridge, cooled within 1 hour. Reheat until steaming hot, once only.
Questions
Which beef cut works best?
Sirloin, rump or flank steak, sliced thin across the grain. Avoid slow cooking cuts such as stewing beef, which stay tough in a quick stir fry.
Can I use pork or chicken instead?
Yes. Use pork loin or chicken breast cut in thin strips and cook for 4 to 5 minutes until no pink remains.
Why is my beef tough?
It is usually sliced with the grain, too thick, or overcooked. Slice thin across the grain and cook very briefly over a hot pan.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.