Brazilian recipe
Brazilian-Style Beef Stir-Fry with Vegetables (Picadinho)
Juicy cubes of sirloin steak tossed with fresh vegetables in a delicious, savoury-sweet Asian-inspired sauce. A speedy, flavour-packed meal for your weeknight dinner.
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Ingredients
2 sirloin steaks (approx. 300 g)
1/2 head of cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves of 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 taste (for serving)
Toasted sesame seeds to taste (for serving)
1/2 head of cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves of 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 taste (for serving)
Toasted sesame seeds to taste (for serving)
Where to find ingredients
Sirloin steak and fresh vegetables like cauliflower, carrots, and spring onions are readily available at any local Botswana supermarket or fresh produce market. Soy sauce, rice vinegar, cornflour, and toasted sesame oil can be found in the international or Asian food aisles of larger supermarkets in Gaborone or Francistown. If you cannot find fresh ginger, a good substitute is high-quality ginger paste, though fresh is always preferred for the best flavour. Frozen peas are standard in the freezer section of most grocery stores.
Preparation method
- Slice the steaks into 1 cm thin strips and transfer to a bowl, discarding any larger chunks of fat.
- Leave the meat at room temperature so it does not cool down the pan during cooking.
- Prepare the vegetables: discard the leaves and the base of the cauliflower stalk, then cut it into medium florets.
- Wash the cauliflower and set aside in a colander.
- Peel the carrot and cut it in half lengthwise.
- Slice the carrot halves diagonally into 0.5 cm thin half-moons.
- Peel the 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 bowl, mix 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 place the strips of meat inside.
- Brown the meat for about 2 minutes without stirring, waiting for it to release from the pan before flipping.
- Transfer the browned meat to a bowl and drizzle in the remaining vegetable oil.
- 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 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 mix, cooking for just 2 minutes to thaw the peas.
- Pour the soy sauce and cornflour 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 'picadinho' is a vibrant, flavour-forward take on stir-fried beef, inspired by the bold flavours of Asian cuisine. It pairs tender, bite-sized sirloin with crisp-tender vegetables, all coated in an aromatic sauce featuring soy, rice vinegar, and ginger. It's a versatile, no-fuss option for a special lunch or dinner that hits the spot for everyone and is best enjoyed served over fluffy white rice.
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