Brazilian recipe
Oriental Beef Stir-Fry with Vegetables
Juicy cubes of sirloin steak with fresh vegetables and a delicious tangy Asian-inspired sauce. A quick and tasty meal for any day of the week.
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Ingredients
2 sirloin steaks (approx. 300g)
1/2 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 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, cauliflower, carrots, onions, and garlic can be found at local markets like Makola or Osu Night Market. Soy sauce, rice vinegar, cornflour, sesame oil, and sesame seeds are available in the international aisle of larger supermarkets in Accra.
Preparation method
- Cut the steaks into 1cm thin strips and transfer to a bowl, discarding 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 and cut 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 thin 0.5cm half-moons
- Peel the onion and cut into medium chunks
- Peel the garlic and slice thinly
- Heat a wok or 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 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 add the strips of meat
- Brown the meat for about 2 minutes without stirring, waiting for it to detach 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 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 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 steamed white rice
Observations
This oriental stir-fry is a vibrant and flavour-packed take on beef, inspired by Asian cooking. It combines the succulence of sirloin steak cut into cubes with the crunch of fresh vegetables, all coated in an aromatic and tangy sauce made from soy sauce, rice vinegar, and ginger. It is a versatile and quick option for a special lunch or dinner that satisfies everyone and is best served with white rice.
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