Brazilian recipe
Asian-Style Beef Stir-Fry with Vegetables (Picadinho Oriental)
Succulent strips of beef sirloin tossed with fresh vegetables in a savoury, tangy soy-based sauce. A quick, fuss-free, and flavour-packed weeknight dinner.
0.0 / 5 by 0 Reviews
Ingredients
2 sirloin steaks (approx. 300g)
1/2 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 garlic cloves
1/2 tablespoon grated fresh 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 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 garlic cloves
1/2 tablespoon grated fresh 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 can be found at any local butcher or supermarket meat counter. For the cauliflower, carrots, and onions, choose fresh produce from your local greengrocer or the supermarket vegetable aisle. Frozen peas are readily available in the freezer section. Soy sauce, rice vinegar, cornflour, and sesame oil are standard in most large supermarkets, typically in the 'World Foods' or Asian ingredients aisle. Fresh ginger is found in the fresh produce section. Spring onions and sesame seeds can be picked up in the vegetable or baking/specialty aisles respectively.
Preparation method
- Slice the steaks into thin 1 cm strips and transfer to a bowl, discarding any large pieces 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 lengthways
- Slice the carrot halves diagonally into thin 0.5 cm half-moons
- Peel the onion and chop it into medium cubes
- Peel the garlic and slice it thinly
- Heat a wok or large frying pan over a 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
- As soon as the pan is hot, add 1 tablespoon of vegetable oil and put in the meat strips
- Brown 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 a further 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 defrost 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 Asian-inspired beef stir-fry is a vibrant and flavoursome twist on a classic Brazilian home-cooked staple. It pairs the natural tenderness of sirloin steak with the crisp bite of fresh vegetables, all coated in a rich, umami-packed sauce infused with soy, rice vinegar, and ginger. It is a versatile and incredibly speedy dish for a quick mid-week meal or a casual dinner, perfect when served alongside steamed white rice.
Ratings and comments