Brazilian recipe
Oriental Beef Stir-Fry with Vegetables
Tender cubes of sirloin steak with fresh vegetables and a delicious Asian sweet and sour sauce. A quick and flavorful meal for everyday.
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Ingredients
2 sirloin steaks (about 300 g)
1/2 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
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 scallions to taste (for serving)
Toasted sesame seeds to taste (for serving)
1/2 cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
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 scallions to taste (for serving)
Toasted sesame seeds to taste (for serving)
Where to find ingredients
Look for sirloin steak and fresh vegetables at your local grocery store. Frozen peas, soy sauce, rice vinegar, cornstarch, vegetable oil, and sesame oil can be found in the international foods aisle or the cooking essentials section of most supermarkets.
Preparation method
- Cut the steaks into thin strips of 1 cm and transfer to a bowl, discarding larger pieces of fat
- Leave the meat at room temperature so it doesn't cool the pan when cooking
- Prepare the vegetables: discard the leaves and stem base of the cauliflower and cut into medium florets
- Wash the cauliflower and set aside in a colander
- Peel the carrot, cut it in half lengthwise
- Slice the carrot halves diagonally into thin half-moons of 0.5 cm
- Peel the onion and cut it into medium cubes
- Peel the garlic and slice it thinly
- Heat a wok or large skillet over medium heat
- While the pan heats up, 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 stir well with a spoon to dissolve
- As soon as the pan is hot, add 1 tablespoon of vegetable oil and add 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 remaining vegetable oil
- In the same pan, add the cauliflower and carrot and sauté 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 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 incorporate the toasted sesame oil, if using
- Finish by sprinkling with sliced scallions and toasted sesame seeds
- Serve immediately, preferably with Japanese or white rice
Observations
This oriental beef stir-fry is a vibrant and flavorful take on beef stew, inspired by Asian cuisine. It combines the tenderness of sirloin steak cut into cubes with the crunch of fresh vegetables, all coated in a sweet and savory sauce made with soy sauce, rice vinegar, and ginger. It's a versatile and quick option for a special lunch or dinner that appeals to all tastes and can be served with white rice.
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