Brazilian recipe
Stir-fried beef with vegetables (Picadinho oriental)
Succulent sirloin beef cubes tossed with fresh, crisp vegetables in a savoury, tangy Asian-inspired sauce. This is a fast, flavourful weeknight dinner option 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 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 garlic cloves
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
Sirloin steaks and fresh produce like cauliflower, carrots, onions, garlic, and ginger can be found at local supermarkets or municipal markets. For specialty items, soy sauce, rice vinegar, cornstarch, and toasted sesame oil are available in the international or Asian aisles of major grocery stores. Frozen peas are usually kept in the freezer section. If you can't find specific Asian-style ingredients, look for shops that carry regional or imported goods, but generally, these items are readily available in most urban market settings.
Preparation method
- Slice the steaks into thin 1 cm strips and transfer them to a bowl, trimming off any large bits of fat
- Leave the meat at room temperature so it does not cool down the pot when you start cooking
- Prep the vegetables: discard the leaves and the base of the cauliflower stalk and cut it into medium florets
- Wash the cauliflower and leave it to drain in a colander
- Peel the carrot and cut it in half lengthwise
- Slice the carrot halves diagonally into thin 0.5 cm half-moons
- Peel the onion and cut it 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, make 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 until dissolved
- Once 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 flipping
- Transfer the browned meat to a bowl and drizzle with the rest of the vegetable oil
- In the same pan, add the cauliflower and carrot and sauté for 6 minutes, until they start 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 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 dish is a vibrant, flavour-packed take on classic stir-fry, drawing inspiration from Asian culinary techniques. By combining tender, cubed sirloin with fresh crunchy vegetables, it creates a balanced meal that is both satisfying and light. The sauce—a mix of soy sauce, rice vinegar, and a kick of ginger—wraps everything in a glossy, aromatic glaze. It is a versatile, no-fuss meal perfect for a quick dinner, best served alongside steamed white rice.
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