Brazilian recipe
Oriental Beef Stir-fry with Vegetables
Tender sirloin beef cubes with fresh vegetables and a delicious sweet and sour Asian sauce. A quick and flavorful meal for everyday.
0.0 / 5 by 0 avaliações
Ingredients
2 sirloin steaks (about 300 g)
1/2 head of 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 head of 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
Sirloin steaks can be found at any supermarket butcher counter. Frozen peas are available in the freezer section of most supermarkets. Cauliflower, carrots, onions, garlic, and scallions are standard produce items in the fresh produce aisle of any grocery store. Ginger and fresh scallions are also commonly found there. Soy sauce and rice vinegar are usually in the international foods aisle or the Asian foods section of larger supermarkets. Cornstarch is typically found in the baking aisle. Vegetable oil is a pantry staple found in most supermarkets. Toasted sesame oil is available in the international foods aisle or Asian foods section. Toasted sesame seeds are often found in the spice aisle or the baking aisle.
Preparation method
- Cut the steaks into thin 1 cm strips and transfer to a bowl, discarding larger pieces of fat
- Let the meat sit 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 and cut it in half lengthwise
- Slice the carrot halves diagonally into thin 0.5 cm half-moons
- Peel the onion and cut into medium cubes
- Peel the garlic and slice thinly
- Heat a wok or large skillet over medium heat
- While the pan heats, prepare the sauce: in a measuring pitcher 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
- Once 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 turning
- 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 start 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 a classic beef dish, inspired by Asian cuisine. It combines the tenderness of cubed sirloin with the crispness 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.
Ratings and comments