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.
Servings: 2 (2-3 approx)
Ingredients
- 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
Instructions
- 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.