Brazilian recipe
Oriental Beef Stir-Fry with Vegetables
Tender sirloin steak cubes with fresh vegetables in a delicious sweet and savoury Asian-inspired sauce. A quick and flavourful weeknight meal.
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Ingredients
2 sirloin steaks (approx. 300g / 10.5 oz)
1/2 head of cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tbsp grated fresh ginger
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 spring onions, to garnish
Toasted sesame seeds, to garnish
1/2 head of cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tbsp grated fresh ginger
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 spring onions, to garnish
Toasted sesame seeds, to garnish
Where to find ingredients
Beef sirloin can be found at most supermarkets in the fresh meat aisle. Cauliflower, carrots, onions, garlic, and peas are widely available at grocery stores and local markets. Soy sauce and rice vinegar are typically found in the international or Asian foods aisle. Cornstarch is usually in the baking aisle. Vegetable oil and toasted sesame oil are common cooking oils found in most supermarkets. Spring onions and sesame seeds are available at most grocery stores and are great for garnishing.
Preparation method
- Slice the steaks into 1 cm thin strips and transfer to a bowl, discarding any large pieces of fat.
- Leave the meat at room temperature so the pan does not lose heat 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 cut it in half lengthwise.
- Slice the carrot halves diagonally into 0.5 cm thin half-moons.
- Peel the onion and cut into medium cubes.
- 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.
- As soon as the pan is hot, add 1 tablespoon of vegetable oil and add 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 in 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 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 Oriental Beef Stir-Fry is a vibrant and flavourful take on a classic dish, drawing inspiration from Asian cuisine. It combines the tenderness of sirloin steak, cut into bite-sized pieces, with the satisfying crunch of fresh vegetables, all coated in an aromatic sweet and sour sauce made with soy sauce, rice vinegar, and ginger. It's a versatile and quick option for a special lunch or dinner, pairing perfectly with white rice.
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