Brazilian recipe
Asian-Style Beef Stir-Fry with Vegetables (Picadinho oriental com legumes)
Juicy beef sirloin cubes paired with crisp seasonal vegetables and a savory-sweet glaze. A vibrant and swift meal perfect for any busy weeknight.
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Ingredients
2 sirloin steaks (approx. 300g)
1/2 head 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 green onions to taste (for serving)
Toasted sesame seeds to taste (for serving)
1/2 head 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 green onions to taste (for serving)
Toasted sesame seeds to taste (for serving)
Where to find ingredients
Fresh produce and pantry staples for this dish are widely available at local markets and grocery retailers. For the best result, look for firm cauliflower and fresh carrots in the produce section. You can substitute sirloin with flank steak if desired, though sirloin provides the best tenderness for this quick-cooking method.
Preparation method
- Slice the steaks into 1cm thin strips and transfer to a bowl, discarding any excess fat
- Bring the meat to room temperature to ensure the pan stays hot during cooking
- Prep the vegetables: remove leaves and the base of the cauliflower, then cut into medium florets
- Wash the cauliflower and set aside in a colander
- Peel the carrot and slice it in half lengthwise
- Slice the carrot halves diagonally into 0.5cm half-moons
- Peel the onion and cut into medium-sized cubes
- Peel the garlic and slice it thinly
- Heat a wok or large frying pan over medium-high heat
- While the pan heats, prepare the sauce: in a measuring jug or bowl, mix the water, soy sauce, and rice vinegar
- Add the cornstarch to the liquid mixture and whisk well until completely dissolved
- Once the pan is hot, add 1 tablespoon of vegetable oil and add the beef strips
- Sear the beef for about 2 minutes without stirring, allowing it to release from the pan before flipping
- Remove the browned beef to a bowl and add the remaining vegetable oil to the pan
- In the same pan, add the cauliflower and carrot and stir-fry for 6 minutes until they begin to brown
- Add the onion and continue to stir-fry for another 2 minutes
- Add the sliced garlic and grated ginger, mixing well to release the aromatics
- Return the beef to the pan, add the frozen peas and stir, cooking for just 2 minutes to thaw the peas
- Pour the soy sauce and cornstarch mixture over the beef and vegetables
- Stir constantly 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 green onions and toasted sesame seeds
- Serve immediately, ideally with steamed Japanese or white rice
Observations
This Asian-inspired stir-fry offers a lively, flavor-packed take on classic seared beef. It brings together tender strips of sirloin steak with the fresh crunch of florets and vegetables, all coated in an aromatic glaze of soy sauce, rice vinegar, and freshly grated ginger. It is a versatile and efficient choice for a quick lunch or a comforting dinner that is sure to please, served best alongside steamed white rice.
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