Brazilian recipe
Asian-Style Beef Stir-Fry (Picadinho Oriental)
Juicy cubes of sirloin steak sautéed with fresh veggies in a savory-sweet glaze. A vibrant, quick-fix weeknight meal that the whole family will love.
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Ingredients
2 sirloin steaks (approx. 300 g)
1/2 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 garlic cloves
1/2 tbsp fresh ginger, grated
1 cup water
1/2 cup soy sauce
2 tbsp rice vinegar
2 tbsp cornstarch
2 tbsp vegetable oil
1/2 tbsp toasted sesame oil (optional)
Sliced green onions to garnish
Toasted sesame seeds to garnish
1/2 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 garlic cloves
1/2 tbsp fresh ginger, grated
1 cup water
1/2 cup soy sauce
2 tbsp rice vinegar
2 tbsp cornstarch
2 tbsp vegetable oil
1/2 tbsp toasted sesame oil (optional)
Sliced green onions to garnish
Toasted sesame seeds to garnish
Where to find ingredients
In Canada, you can find fresh sirloin steak, carrots, onions, and cauliflower at any local supermarket like Loblaws, Sobeys, or FreshCo. Look for soy sauce, rice vinegar, and toasted sesame oil in the 'International' or 'Asian' aisle. Frozen peas are easily sourced from the frozen food section. If you have access to a local Asian grocer (such as T&T Supermarket), you may find a better selection of authentic rice vinegars and high-quality soy sauces, which are ideal for the best flavour profile.
Preparation method
- Slice the steaks into 1 cm thin strips and transfer to a bowl, discarding any larger pieces of fat.
- Let the beef sit at room temperature so it does not cool down the pan when cooking.
- Prepare the vegetables: trim off the leaves and the base of the cauliflower stalk, then cut it into medium florets.
- Rinse the cauliflower and set it aside in a colander.
- Peel the carrot and slice it in half lengthwise.
- Slice the carrot halves diagonally into 0.5 cm half-moons.
- Peel the onion and cut it into medium-sized dice.
- Peel the garlic cloves and slice them thinly.
- Heat a wok or a large skillet over medium heat.
- While the pan is heating, prepare the sauce: in a measuring jug or bowl, whisk together the water, soy sauce, and rice vinegar.
- Add the cornstarch to the liquid mixture and stir well with a spoon until dissolved.
- Once the pan is hot, add 1 tablespoon of vegetable oil and add the beef strips.
- Brown the meat for about 2 minutes without stirring, waiting until it releases from the pan before flipping.
- Transfer the browned beef to a bowl and drizzle with the remaining vegetable oil.
- In the same pan, add the cauliflower and carrot, sautéing 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 their 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 cornstarch mixture over the beef and vegetables.
- Stir constantly 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 scallions and toasted sesame seeds.
- Serve immediately, preferably with Japanese or steamed white rice.
Observations
This stir-fry is a zesty, flavor-packed take on classic beef dishes, drawing inspiration from Asian culinary techniques. It pairs tender sirloin steak with the crisp bite of fresh vegetables, all coated in a rich, aromatic glaze made with soy sauce, rice vinegar, and ginger. It’s a versatile and reliable choice for a quick lunch or a cozy dinner, best served hot over a steaming bowl of jasmine or white rice.
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