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Sweet and Sour Skillet Stir-Fry with Tomatoes and Beef

A savory and sweet stir-fry of ground beef, Anaheim chiles, and Roma tomatoes, napped in a Thai-inspired sweet and sour sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Weeknight Dinner
Cuisine: Asian-Inspired
Servings: 2 (2-3 approx)
Author: Coco Morante


  • 2 tablespoons organic cane sugar
  • 2 tablespoons tomato ketchup
  • 2 tablespoons lime juice
  • 1 tablespoon white vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons canola oil
  • 1/2 medium red onion chopped
  • 1/2 pound ground beef 85% lean
  • 4 large Anaheim peppers halved lengthwise, seeded, and cut into 1-inch pieces
  • 2 large Roma tomatoes cut into 1/2-inch wedges, wedges halved lengthwise


  • In a small mixing bowl, combine the sugar, ketchup, lime juice, vinegar, soy sauce, and fish sauce. Stir to combine thoroughly and set aside.
  • Heat the canola oil in a large (12-inch) stainless steel or cast-iron skillet over medium-high heat. Add the red onion and stir-fry until softened, but not quite beginning to brown, about five minutes, stirring often with a bamboo spatula or wooden spoon.
  • Add the ground beef to the skillet. Break up the meat with a spatula it cooks, stir-frying until it has cooked through and most of the liquid has evaporated, about 5-7 minutes.
  • Add the peppers to the skillet and stir-fry until al dente, about five minutes.
  • Add the tomatoes and stir-fry until slightly softened but still whole, about three minutes.
  • Pour the sauce mixture into the skillet and mix to coat the ingredients evenly. Let simmer until thickened slightly, about two minutes. Serve over steamed rice.