Brazilian recipe
Brazilian-style Beef Stir-Fry with Vegetables (Picadinho Oriental)
Tender strips of sirloin tossed with fresh, crunchy vegetables in a savoury, tangy Asian-inspired sauce. A quick, satisfying meal for any busy weeknight.
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Ingredients
2 sirloin steaks (approx. 300 g)
1/2 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 cornstarch
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 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 cornstarch
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
You can find most of these ingredients in any well-stocked local supermarket. For the sirloin steak, visit your local butcher shop for the best quality cuts. Fresh vegetables like cauliflower, carrots, onions, and spring onions are widely available at local produce markets or farmers' stands. Look for staples like soy sauce, rice vinegar, cornstarch, and toasted sesame oil in the 'Asian' or 'International' aisle of your grocery store. If you are specifically looking for a larger selection of Asian pantry staples or specialty Japanese-style ingredients, local 'International' specialty grocers are your best bet.
Preparation method
- Slice the steaks into 1 cm thin strips and transfer them to a bowl, trimming off any large pieces 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 it 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 into thin slivers
- Heat a wok or a large frying pan over medium heat
- While the pan heats, 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
- 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 with 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 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 stir-fry is a vibrant take on the classic Brazilian beef stew, infused with an Asian-inspired twist. We combine juicy, bite-sized pieces of sirloin with crisp-tender vegetables, all coated in a rich, aromatic sauce made from soy, rice vinegar, and fresh ginger. It’s an incredibly versatile and speedy dish for a special weeknight dinner or lunch, perfect served alongside fluffy white rice.
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