Brazilian recipe
Asian-Style Beef and Vegetable Stir-Fry
Succulent strips of sirloin steak with crisp vegetables tossed in a savoury, tangy Asian-inspired sauce. A quick and delicious midweek meal.
0.0 / 5 by 0 Reviews
Ingredients
300g sirloin steak, thinly sliced
1/2 cauliflower, cut into small florets
1 carrot, sliced into thin half-moons
1 onion, medium diced
3/4 cup frozen peas
2 garlic cloves, thinly sliced
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, for garnish
Toasted sesame seeds, for garnish
1/2 cauliflower, cut into small florets
1 carrot, sliced into thin half-moons
1 onion, medium diced
3/4 cup frozen peas
2 garlic cloves, thinly sliced
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, for garnish
Toasted sesame seeds, for garnish
Where to find ingredients
Sirloin steak and fresh vegetables are available at local butchers or supermarket meat and produce aisles. Soy sauce, rice vinegar, cornflour, and toasted sesame oil can be found in the world foods or baking aisles of most Irish supermarkets.
Preparation method
- Slice the sirloin into thin 1cm strips, removing any excess fat
- Allow the beef to come to room temperature so the pan heat stays consistent
- Remove the leaves and stalks from the cauliflower and cut into medium florets
- Wash the cauliflower florets and drain well
- Peel the carrot and slice it in half lengthways
- Slice the carrot halves diagonally into 0.5cm thin half-moons
- Peel the onion and cut into medium-sized dice
- Peel the garlic and slice it thinly
- Heat a wok or large frying pan over a medium-high heat
- In a jug or bowl, mix the water, soy sauce, and rice vinegar
- Add the cornflour to the liquid mixture and stir until completely dissolved
- Once the pan is hot, add 1 tablespoon of vegetable oil and sear the beef strips
- Brown the meat for about 2 minutes without moving it, letting it sear before turning
- Remove the browned beef to a bowl and add the remaining vegetable oil to the pan
- Add the cauliflower and carrots to the pan and stir-fry for 6 minutes until lightly browned
- Add the onion and cook for another 2 minutes
- Add the sliced garlic and grated ginger, tossing well to release the aromatics
- Return the beef to the pan, add the frozen peas and cook for 2 minutes until the peas are heated through
- Pour the soy sauce and cornflour mixture over the beef 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, ideally with a side of steamed white or jasmine rice
Observations
This stir-fry is a vibrant and flavourful dish that brings together tender sirloin steak and crunchy fresh vegetables, all coated in a rich, aromatic sauce made with soy sauce, rice vinegar, and ginger. It is a versatile and speedy option for a lunch or dinner that everyone will enjoy, perfect when served over a portion of steaming white rice.
Ratings and comments