Brazilian recipe
Quick Beef Stir-fry with Veggies
Tender sirloin steak cubes with crisp fresh vegetables tossed in a delicious sweet and sour Asian-inspired sauce. A fast and tasty everyday meal.
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Ingredients
2 sirloin steaks (about 300g)
1/2 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tbsp grated 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 scallions for serving
Toasted sesame seeds for serving
1/2 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tbsp grated 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 scallions for serving
Toasted sesame seeds for serving
Where to find ingredients
Look for sirloin steak at your local butcher or supermarket meat counter. Cauliflower, carrots, onions, and garlic are standard produce items found in any grocery store. Frozen peas are usually in the freezer aisle. Soy sauce, rice vinegar, cornstarch, vegetable oil, and toasted sesame oil can be found in the international foods aisle or the baking aisle for cornstarch. Scallions and sesame seeds are typically in the produce section.
Preparation method
- Slice the steak into thin 1 cm strips and pop them in a bowl, trimming off any big bits of fat.
- Leave the meat out to reach room temperature so it doesn't cool down the pan when you start cooking.
- Get your veggies ready: throw away the leaves and the bottom of the cauliflower stalk, then break it into medium florets.
- Wash the cauliflower well and set it aside in a strainer to drain.
- Peel the carrot and slice it in half lengthways.
- Slice the carrot halves on the diagonal into thin 0.5 cm half-moons.
- Peel the onion and chop it into medium-sized chunks.
- Peel the garlic and slice it thin.
- Get your wok or a large frying pan nice and hot over medium heat.
- While the pan is heating up, mix your sauce: in a measuring jug or bowl, stir together the water, soy sauce, and rice vinegar.
- Add the cornstarch to the liquid mix and stir well with a spoon until it's all dissolved.
- As soon as the pan is hot, add 1 tablespoon of vegetable oil and toss in the beef strips.
- Brown the meat for about 2 minutes without moving it, waiting for it to sear off the pan before you turn it over.
- Transfer the browned beef to a bowl and drizzle in the rest of the vegetable oil.
- In the same pan, add the cauliflower and carrot and sauté for 6 minutes until they start to get a bit of colour.
- Toss in the onion and sauté for another 2 minutes.
- Add the sliced garlic and grated ginger, stirring well to get those aromatics going.
- Put the beef back into the pan, add the frozen peas, and stir, cooking for just 2 minutes to thaw the peas through.
- Pour the soy sauce and cornstarch mixture over the beef and veggies.
- Stir continuously for about 2 minutes until the sauce thickens up and turns lovely and glossy.
- Turn off the heat and stir in the toasted sesame oil, if you're using it.
- Finish it off by sprinkling with chopped scallions and toasted sesame seeds.
- Serve up straight away, preferably with some Japanese or plain white rice.
Observations
This "oriental" picadinho is a vibrant, flavourful take on stewed beef, inspired by Asian cooking. It brings together succulent sirloin steak cut into cubes with the crunch of fresh veggies, all coated in a sweet, tangy, and aromatic sauce made with soy sauce, rice vinegar, and ginger. It's a versatile and quick option for a special lunch or dinner that pleases all palates and pairs well with white rice.
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