Beef in sweet and sour sauce - originally from Asia! Beef in sweet and sour sauces: cranberry, orange, honey, brandy

Beef in sweet and sour sauce - originally from Asia! Beef in sweet and sour sauces: cranberry, orange, honey, brandy

Meat dishes are very common in feeding most of the world's population. Roasting and stewing is the easiest and fastest way to heat treat slices of beef.

The use of marinating, adding acidic sauces contribute to the softening of the fibers of the meat.

Therefore, for such dishes it is better to choose meat with a small amount of fat. This adds juiciness and tenderness to the dish, since, being melted during the heat treatment, the fat envelops the pieces of meat. Sugar, honey, fructose or dried fruit are used as the sweet component of the meat sauce.

Beef in sweet and sour sauce - general principles of cooking

Beef for the dish is better to take fresh, without dark spots and unpleasant smell. It is advisable to take the meat of a young animal. If the beef is frozen, then you need to defrost it at room temperature.

Cut the meat should be across the fibers into small but long pieces. Prepared beef must first fry in its own juice with vegetable oil, and then, roll in flour, should continue to fry until golden brown.

The classic recipe for sweet and sour sauce contains such components as ginger, garlic, sugar, soy sauce, tomato paste, onion, vinegar and flour. Vegetables first need to fry, then adding the remaining components need to bring the mixture to thicken and strain. Ingredients for the sauce can be changed on your own. For example, you can add soft plums, cloves, wine, lemon or orange juice.

Meat with sauce is prepared with any vegetables to taste. Most of all will be in harmony with beef eggplant, onion, carrot, bell pepper and zucchini.

Beef in sweet and sour pineapple sauce


• 300 g of beef (neck or shoulder part);

• 140 g canned pineapples;

• 80 g of yellow sweet pepper;

• half carrot;

• 80 g of red pepper (sweet);

• half a tomato;

• 1.5 Art. l any soy sauce; • 1 tsp. vinegar;

• 1 tbsp. l sugar sand;

• ground black pepper;

• sunflower or vegetable oil.


1. Wash the meat, dry in the air and cut into small steaks. Beat off each steak with a hammer, gently putting the meat in a plastic bag.

2. Prepare the mixture for marinating. To do this, pour soy sauce into an enamelled cup, add apple vinegar. Add sugar, ground black pepper. Mix the mixture and put meat into it. Keep in a cool place for several hours.

3. Peel carrots and bell peppers, rinse and chop into small cubes. If canned pineapples are in the form of rings, they need to be cut into cubes. Chop the tomatoes into mashed potatoes.

4. Chopped vegetables (first carrots and peppers) put in a slightly heated pan with sunflower oil and fry. Add tomato puree and canned pineapples with juice. Season with salt.

5. Simmer the vegetable mixture at moderate heat and the lid closed until all the liquid has evaporated.

6. Marinated softened meat should be fried in another pan. To do this, pour sunflower oil into it and warm it up well. Spread the meat separately and fry on both sides until cooked.

7. Put the stewed vegetable mixture in a portion plate. Put slices of fried meat on it. Serve hot.

Beef in cranberry sweet and sour sauce


• 450 g of beef;

• 100 g of brown sugar or 125 ml of liquid honey;

• 35 ml apple cider vinegar;

• 150 g fresh or freshly frozen cranberries;

• one medium bulb;

• pinch of black pepper;

• pinch of cinnamon;

• salt;

• two peppers allspice.


1. Rinse beef, dry and cut into cubes or strips.

2. Place the meat in a saucepan, pour hot boiled water there too, so that it covers the meat for a few centimeters. Turn on high heat, after boiling remove all the foam and reduce the heating of the burner to moderate. Then stew with a slightly open lid.

3. Prepare products for the sauce. Sort out the fresh cranberries and rinse them. If fresh frozen berries are used, put them in a bowl and let them thaw at room temperature. Cut the bottom and the neck of the onion, remove the dry scales and wash the onion, cut it into cubes. 4. Grind to a powdered consistency of peas allspice.

5. Take a small saucepan or saucepan and put cranberries and onions in it. Add a little less glass of boiled water and simmer for about 10-14 minutes. Cool the mixture slightly and grind it into a slurry using an immersion blender. Add sugar, ground pepper, vinegar, salt and cinnamon to the sauce. Simmer a few more minutes.

6. When the meat softens a little, and the meat broth boils away by 2/3, add the sauce to the saucepan with the meat and simmer until thick.

Beef in sweet and sour cognac sauce


• 450 g of beef;

• a glass of brandy;

• 35 ml apple cider vinegar;

• 120 ml of olive oil;

• 25 g of granulated sugar;

• one onion;

• 20 ml of soy sauce.


1. Fry meat cut into portions in a well heated pan without oil. When the meat has acquired a light crispy color, pour olive oil into the pan and fry it to the state of “meat with blood”.

2. Add apple cider vinegar, brandy and stew meat until tender.

3. Chop the onion finely and fry in a separate frying pan, add sugar and mix well. Add soy sauce and a glass of boiled water. Stew until complete evaporation of moisture.

4. Add onion sauce to the meat and heat.

5. Put the dish on a pre-heated plate and serve.

Beef in sweet and sour honey sauce with dried fruits


• 450 g of beef;

• one large onion;

• 90 g pitted prunes;

• 80 g dried apricots without stones;

• 40-50 ml of oil;

• 1 tsp. flower honey or 12 g of sugar;

• ground black pepper.


1. Meat must be washed and dried. Cut off the film and cores. Cut beef into portions.

2. Peel and wash the onion. Cut in small pieces.

3. Wash the prunes and dried apricots and soak in warm water for 10 minutes.

4. Pour the sunflower oil into the pan and put it on the heat. Fry the meat in a pan together with the onions until crisp color. Season the onions with salt and pepper.

5. Cut prunes and dried apricots into strips and put them to the meat. Pour a glass of hot boiled water. 6. When the mixture boils, reduce the heat to moderate and simmer with a slightly open lid (you can even close the lid tightly) until the meat is boiling. This process can take up to two hours to complete.

7. Before the end of heat treatment, add honey and mix.

8. Close the lid and let the meat soak a little honey.

Beef in sweet and sour red wine


• 450 g of beef;

• two onions (white);

• two onions (red);

• 1 cup dry any red wine;

• 110 ml of olive oil;

• 3 tablespoons of soy sauce;

• salt to taste;

• pinch of pepper;

• A spoon of granulated sugar or powder.


1. After primary processing, cut the meat into portions, put in a bowl. Sprinkle with olive oil and sprinkle with black pepper. Mix.

2. Put utyatnitsa on the included plate and heat it a little. Lay out the meat and fry it quickly until crispy crust. Put in a plate.

3. Cut white onion and red onion into half rings and place in the same uatnitsa with butter from frying meat. Stir and put out a little.

4. Pour onion with soy sauce and dry red wine. Sprinkle with sugar and salt.

5. Stir the contents of the meat dish and put the meat up. Close the lid. The fire should be moderate.

6. Simmer for about an hour and a half, sometimes turning pieces of meat.

Boiled beef in sweet and sour orange sauce


• 400 g of beef;

• two black peppercorns;

• two peppercorns;

• 100 g parsley root;

• 50 ml of freshly squeezed orange juice;

• 1 tsp. orange peel;

• 50 g of black currant;

• 150 ml of port wine;

• 2 incomplete Art. l wheat flour;

• 40 g butter;

• 250 ml of broth;

• 1 tsp. honey

• salt to taste;

• pinch of black pepper.


1. Wash and put the beef meat in the cooking pot. Pour hot water into the meat. Add black and allspice peas, washed and chopped parsley root. When it boils, remove the foam and reduce the heat so that the meat boils a little. Cook until softened, then add salt. 2. When the meat is cooked drain and strain 250 ml of broth for the subsequent preparation of the sauce. Let the meat be in the remaining hot broth.

3. For the sauce will need a small saucepan. Put the butter in it and melt. Pour the flour and mix. Pass a little.

4. Add the cooked broth to the sauce and simmer on very low heat.

5. Currant berries to sort, peel, wash and chop into puree using a blender.

6. Pour orange juice and port wine into broth, add orange zest and currant puree and honey. Stir the sauce and season with salt and pepper, ground.

7. Simmer the sauce until light thickens. It will take just a few minutes. Then cool the sauce slightly and pour it into a sauceboat.

8. Pull the meat out of the broth, cut into portioned thin slices. Lay the meat on a plate. Top with sauce.

Beef in sweet and sour sauce - tricks and useful tips

• Instead of flour, you can use potato or corn starch.

• Add only spices and spices that will harmonize well with each other.

• Instead of tomato paste, you can add any ketchup, tomato juice or tomato pulp to the dish.

• Ground pepper can add both red and black in any quantity to taste.

• For refinement of taste, use rice instead of ordinary vinegar.

• To make the dish truly Chinese, sprinkle it with sesame before serving.

• Sweet and sour sauce can be prepared for the winter and used at any time of the year as needed.

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