Brazilian recipe
Stir-fried Beef with Vegetables (Picadinho Oriental)
Succulent beef sirloin cubes tossed with crisp fresh vegetables in a savory-sweet Asian-inspired sauce. A quick and flavorful meal perfect for your busy weeknights.
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Ingredients
2 sirloin steaks (approx. 300 g)
1/2 head cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tablespoon grated ginger
1 cup water
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons cornflour
2 tablespoons vegetable oil
1/2 tablespoon toasted sesame oil (optional)
Sliced spring onions to garnish
Toasted sesame seeds to garnish
1/2 head cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tablespoon grated ginger
1 cup water
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons cornflour
2 tablespoons vegetable oil
1/2 tablespoon toasted sesame oil (optional)
Sliced spring onions to garnish
Toasted sesame seeds to garnish
Where to find ingredients
Sirloin steak can be sourced from any local butcher or the meat counter at supermarkets like Massy Stores. Cauliflower, carrots, onions, and garlic are readily available in the produce aisle. Frozen peas can be found in the frozen vegetable section of most major grocery stores. Soy sauce, rice vinegar, ginger, and sesame oil are commonly found in the 'International' or 'Asian' food aisles of local supermarkets. Cornflour (cornstarch) is available in the baking or staples aisle.
Preparation method
- Slice the steaks into 1 cm thin strips and transfer to a bowl, discarding any larger bits of fat.
- Leave the meat at room temperature so it does not cool down the pan when cooking.
- Prepare the vegetables: discard the leaves and the base of the cauliflower stalk and cut it into medium florets.
- Wash the cauliflower and set aside in a colander.
- Peel the carrot and slice it in half lengthwise.
- Slice the carrot halves diagonally into 0.5 cm thin half-moons.
- Peel the onion and cut it into medium cubes.
- Peel the garlic and cut it into thin slices.
- Heat a wok or a large frying pan over medium heat.
- While the pan heats up, prepare the sauce: in a measuring jug or bowl, mix the water, soy sauce, and rice vinegar.
- Add the cornstarch to the liquid mixture and stir well with a spoon to dissolve.
- Once the pan is hot, add 1 tablespoon of vegetable oil and put in the strips of meat.
- Sear the meat for about 2 minutes without stirring, waiting for it to release from the pan before turning.
- Transfer the browned meat to a bowl and drizzle with the remaining vegetable oil.
- In the same pan, add the cauliflower and carrot and sauté for 6 minutes, until they begin to brown.
- Add the onion and sauté for another 2 minutes.
- Add the sliced garlic and grated ginger, mixing well to release the aromas.
- Return the meat to the pan, add the frozen peas, and stir, cooking for just 2 minutes to thaw the peas.
- Pour the soy sauce and cornstarch mixture over the meat 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 sprinkling with sliced spring onions and toasted sesame seeds.
- Serve immediately, preferably with Japanese or white rice.
Observations
This Asian-style stir-fry is a vibrant take on home-cooked beef, bringing together juicy sirloin steak cubes and crunchy fresh vegetables. Everything is tossed in a glossy, aromatic sauce made with soy sauce, rice vinegar, and ginger. It is a versatile, no-fuss meal that is ready in minutes—perfect for a quick lunch or dinner served alongside steamed white rice.
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