Sweet and Sour Beef

Ingredients

Here are the following ingredients:

Marinated Beef

• 4 lb (2 kg) Flank Steak
• 1 cup (250 mL) soy sauce
• ½ cup (125 mL) rice wine vinegar
• ½ cup (125 mL) canola oil
• 2 tbsp (30 mL) garlic powder
• 2 tbsp (30 mL) ground ginger

Sweet and Sour Sauce

• 2 cups (500 mL) beef stock (no salt added)
• 2 cups (500 mL) ketchup
• ¾ cup (175 mL) pineapple juice
• ½ cup (125 mL) packed brown sugar
• ½ cup (125 mL) rice wine vinegar
• ½ cup (125 mL) soy sauce
• ¼ cup (60 mL) sesame oil
• ¼ cup (60 mL) cornstarch
• 14 oz (400 g) pineapple pieces (canned or fresh), about 2 cups (500 mL)
• 1 tsp (5 mL) ground white pepper

Batter

• 3 cups (750 mL) cornstarch
• 10 oz (300 g) flour, all-purpose, about 2 cups (500 mL)
• 2 tsp (10 mL) baking powder
• 2 tsp (10 mL) kosher salt
• 3 cups (750 mL) cold club soda

Service

• 2 cups (500 mL) cornstarch
• 2 cups (500 mL) canola oil
• 1 cup (250 mL) minced garlic
• 1 cup (250 mL) minced ginger
• 3 lb (1.5 kg) chopped red and green bell pepper, about 12 cups (3 L)
• 1 lb (500 g) chopped onion, about 4 cups (1 L)
• 1 cup (250 mL) thinly sliced green onion (bias cut)
• ⅓ cup (75 mL) toasted black and white sesame seeds, about 1 oz (30 g)

Preparation

1. Marinated Beef: Cut beef, across the grain, into ⅛-inch (3 mm) thick slices, then cut each into 1½-inch (4 cm) long pieces
2. Whisk soy sauce with vinegar, vegetable oil, garlic powder and ginger. Pour over beef to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Sweet and Sour Sauce: Add beef stock, ketchup, pineapple juice, brown sugar, rice vinegar, soy sauce and sesame oil to saucepan; bring to a boil. Whisk 1 cup (250 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
4. Stir in pineapple chunks and white pepper. Cool, cover and refrigerate or hold for service.
5. Batter: Whisk cornstarch with flour, baking powder and salt. Pour in club soda; stir until smooth. Mixture should be thick but pourable. Add additional club soda, 1 tbsp (15 mL) at a time, if batter is too thick.

Service

1. Remove 4 oz (125 g) beef from marinade; shaking off excess. Toss with 2 tbsp (30 mL) cornstarch.
2. Coat beef in ¼ cup (60 mL) Batter; shaking off excess. Deep-fry for 2 to 3 minutes at 350°F (180°C) until golden brown and crispy. Drain on paper towel-lined pan; set aside.
3. Heat 1 tbsp (15 mL) oil in wok or skillet until almost smoking. Add 1 tbsp (15 mL) EACH garlic and ginger. Cook for 30 seconds or until fragrant. Add ¾ cup (175 mL) bell peppers and ¼ cup (60 mL) onion. Stir-fry until veggies are tender-crisp.
4. Add ½ cup (125 mL) Sweet and Sour Sauce; bring to a boil. Add beef; toss until well-coated and heated through.
5. Plate over cooked starch. Garnish with 1 tbsp (15 mL) green onion and 1 tsp (5mL) sesame seeds.

Beef Cuts