|A perfectly seasoned and flavorful|
recipe that'll quickly become
your quick go-to and main-stay recipe
when you're craving sweet and sour...
Prep: 10 mins |
Cook: 20 mins
Posted: by Sandra
· 1 pound beef tenderloin (or moose/venison/buffalo/chicken/pork)
· 1 tablespoon vegetable oil
· 1/2 medium onion, julienned
· 1/2 medium green bell pepper, julienned (or red)
· 1 can (8 ounces) pineapple chunks in juice, (do not drain)
· 1-1/4 cups water
· 1/4 cup dark brown sugar
· 1/4 cup apple cider vinegar
· 1/4 cup ketchup
· 1 tablespoon soy sauce
· 2 tablespoons cornstarch
---Prepared steamed rice
Cut meat with grain into 1" strips; cut strips across the grain into 1" cubes.
In a glass measuring cup, whisk all the sauce ingredients and set aside.
Heat large skillet over medium-high heat. Add oil; rotate skillet to coat. Add moose meat and let brown, add onion and continue cooking for 2 minutes, and then add bell pepper and continue cooking for 2 more minutes. Stir in pineapple with its juice and heat to boiling; reduce heat to medium. Whisk sauce ingredients together to re-combine cornstarch in bottom of bowl, and then slowly pour in sauce mixture while stirring for 2 final minutes until sweet & sour thickens.
Serve sweet and sour over steamed rice.
Tip: When I use moose or venison tenderloin, I brown the meat and let it simmer in a bit of beef broth on low heat for about 1-1/2 hours, just to ensure it is tender. I then re-crisp it by browning it again by following the above recipe.