Brazilian recipe
Brazilian Stir-Fried Beef with Vegetables (Picadinho Oriental)
Succulent beef sirloin cubes with crisp garden vegetables in a delicious umami-rich stir-fry sauce. A quick, flavourful weeknight dinner idea.
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Ingredients
2 beef sirloin steaks (approx. 300g)
1/2 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 garlic cloves
1/2 tbsp freshly grated ginger
1 cup water
1/2 cup soy sauce
2 tbsp rice vinegar
2 tbsp cornflour
2 tbsp vegetable oil
1/2 tbsp toasted sesame oil (optional)
Sliced spring onions (to taste, for serving)
Toasted sesame seeds (to taste, for serving)
1/2 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 garlic cloves
1/2 tbsp freshly grated ginger
1 cup water
1/2 cup soy sauce
2 tbsp rice vinegar
2 tbsp cornflour
2 tbsp vegetable oil
1/2 tbsp toasted sesame oil (optional)
Sliced spring onions (to taste, for serving)
Toasted sesame seeds (to taste, for serving)
Where to find ingredients
Beef sirloin steaks can be found at any local butcher or supermarket meat section. Cauliflower, carrots, onions, and garlic are staple produce items at major supermarkets (Coles, Woolworths, ALDI) or local greengrocers. Frozen peas are in the freezer aisle. Look for soy sauce, rice vinegar, cornflour, and sesame oil in the 'Asian' or 'International' aisle of your local supermarket. Fresh ginger is available in the fresh produce section.
Preparation method
- Slice the steaks into thin 1 cm strips and transfer to a bowl, trimming off any larger pieces of fat.
- Allow the beef to sit at room temperature so it doesn't cool down the pan when cooking.
- Prepare the vegetables: discard the leaves and the base of the cauliflower stalk, then cut into medium florets.
- Wash the cauliflower and set aside in a colander.
- Peel the carrot and slice it in half lengthways.
- Slice the carrot halves diagonally into thin 0.5 cm half-moons.
- Peel the brown onion and cut it into medium dice.
- Peel the garlic and slice it thinly.
- Heat a wok or large frying pan over medium heat.
- While the pan is heating, prepare the sauce: in a measuring jug or small bowl, whisk together the water, soy sauce and rice vinegar.
- Add the cornflour to the liquid mixture and stir well with a spoon to dissolve.
- Once the pan is hot, add 1 tablespoon of vegetable oil and tip in the beef strips.
- Brown the beef for about 2 minutes without moving it, waiting for it to release from the pan before flipping.
- Transfer the browned beef to a bowl and drizzle the remaining vegetable oil into the pan.
- In the same pan, add the cauliflower and carrot and stir-fry for 6 minutes until they begin to brown.
- Add the onion and stir-fry for a further 2 minutes.
- Add the sliced garlic and grated ginger, mixing well to release the aromatics.
- Return the beef to the pan, add the frozen peas and stir, cooking for just 2 minutes to thaw the peas.
- Pour the soy sauce and cornflour mixture over the beef and vegetables.
- Stir continuously for about 2 minutes until the sauce thickens and becomes glossy.
- Turn off the heat and stir in the toasted sesame oil, if using.
- Finish by scattering with sliced spring onions and toasted sesame seeds.
- Serve immediately, preferably with Japanese or steamed white rice.
Observations
This stir-fried beef is a vibrant, flavour-packed take on classic home-cooked meat dishes, with a subtle nod to Asian culinary influences. It pairs juicy, bite-sized sirloin cubes with the fresh crunch of vegetables, all coated in a glossy, savoury sauce made from soy, rice vinegar, and ginger. It’s a versatile and no-fuss option for a special lunch or dinner, perfect for serving alongside steamed white rice.
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