Brazilian recipe
Asian-Style Beef Stir-Fry with Vegetables
Succulent beef sirloin cubes paired with crisp seasonal vegetables and a delicious tangy stir-fry sauce. A quick and flavoursome weekday meal.
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Ingredients
2 beef sirloin steaks (approx. 300g)
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 cornflour
2 tablespoons vegetable oil
1/2 tablespoon toasted sesame oil (optional)
Sliced spring onions to garnish
Toasted sesame seeds to garnish
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 cornflour
2 tablespoons vegetable oil
1/2 tablespoon toasted sesame oil (optional)
Sliced spring onions to garnish
Toasted sesame seeds to garnish
Where to find ingredients
Beef, fresh vegetables, and pantry staples are available at local markets and grocery stores; cornflour, soy sauce, rice vinegar, and toasted sesame oil can be found in the international food aisle.
Preparation method
- Slice the steaks into 1 cm thin strips and transfer to a bowl, discarding any excess fat
- Bring the beef to room temperature to prevent cooling the pan during cooking
- Prepare the vegetables: remove the leaves and base of the cauliflower stalk, then cut into medium florets
- Rinse 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 half-moons
- Peel the onion and cut into medium-sized dice
- Peel the garlic and cut into thin slices
- Heat a wok or large frying pan over medium heat
- While the pan heats, 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 until dissolved
- Once the pan is hot, add 1 tablespoon of vegetable oil and place the beef strips in
- Sear the beef for about 2 minutes without stirring, waiting for it to release from the pan before turning
- Transfer the browned beef to a bowl and add the remaining vegetable oil to the pan
- In the same pan, add the cauliflower and carrot, sautéing 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 beef to the pan, add the frozen peas, and cook for 2 minutes just to thaw the peas
- 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, preferably with steamed white or jasmine rice
Observations
This Asian-style stir-fry is a vibrant, flavour-packed version of sautéed beef, inspired by Eastern cooking traditions. It combines tender beef sirloin cut into cubes with the crunch of fresh vegetables, all coated in an aromatic sauce made from soy sauce, rice vinegar, and ginger. It is a versatile and quick option for a special lunch or dinner that satisfies everyone and is best served alongside steamed white rice.
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