Sweet and Sour Beef Mince Stir Fry
A flavorful twist on a takeout classic, this Sweet and Sour Beef Mince Stir Fry balances the tang of vinegar-rich sauce with the sweetness of pineapple and the savory, umami depth of lean ground beef. Inspired by Asian stir-fry traditions and adapted for weeknight simplicity, this dish combines vibrant colors, mouthwatering aromas, and textures that dance across your palate.
Equipment
Wok or large non-stick skillet
Sharp chef's knife
Cutting Board
Wooden spoon or silicone spatula
Measuring cups and spoons
Ingredients
1 tbsp vegetable oil - or peanut oil for higher smoke point
1 lb ground beef - (lean) preferably 90/10 lean-fat ratio
1 tbsp garlic - fresh, minced
2 tsp ginger - fresh, grated
1 cup red pepper (red capsicum) - sliced into thin strips
1 cup green pepper (green capsicum) - sliced into thin strips
½ cup yellow onion - thinly sliced- ¾ cup pineapple chunks - fresh or canned (drained)
¼ cup rice vinegar
3 tbsp ketchup - or tomato paste for deeper flavor
2 tbsp soy sauce - use low-sodium to control saltiness
3 tbsp brown sugar - packed
1 tsp cornstarch - mixed with 2 tbsp (30 ml) cold water to make a slurry- 2 cups steamed jasmine rice - for serving
Instructions
- Heat the wok or skillet over medium-high heat (375°F / 190°C) and add the vegetable oil until shimmering.
- Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned and no pink remains (about 6–8 minutes).
- Add minced garlic and grated ginger. Sauté for 1 minute until fragrant but not browned.
- Stir in bell peppers and onions. Continue to stir-fry for 4–5 minutes until slightly softened but still vibrant.
- Add pineapple chunks and toss quickly to warm through, about 1 minute.
- In a small bowl, combine rice vinegar, ketchup, soy sauce, and brown sugar. Stir well to dissolve the sugar.
- Pour the sauce over the stir fry and mix to coat all ingredients. Simmer for 2 minutes.
- Stir in cornstarch slurry and continue cooking for another 1–2 minutes until the sauce thickens and clings to the beef and vegetables.
- Remove from heat and serve hot over steamed jasmine rice.
Notes
- For extra heat, add 1 tsp of chili flakes or a chopped red chili with the garlic and ginger.
- To make it gluten-free, substitute tamari for soy sauce and ensure your ketchup is gluten-free.
- For a vegetarian version, use crumbled tofu or plant-based ground instead of beef.
- To caramelize your beef slightly, resist stirring constantly; let it sear undisturbed for 30 seconds at a time.
Nutrition
Calories: 678kcalCarbohydrates: 100gProtein: 31gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 477mgPotassium: 783mgFiber: 4gSugar: 21gVitamin A: 1385IUVitamin C: 84mgCalcium: 74mgIron: 4mg
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