Brazilian recipe
Oriental Beef Stir-Fry with Vegetables
Tender beef cubes with fresh vegetables and a delicious sweet and savory Asian-inspired sauce. A quick and flavorful meal for everyday.
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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
Vegetable oil, soy sauce, rice vinegar, cornstarch, sesame oil, ginger, garlic, onions, carrots, cauliflower, peas, sirloin steak, scallions, and sesame seeds can be found at most grocery stores and supermarkets. Fresh produce like carrots, cauliflower, onions, ginger, garlic, scallions can also be found at local farmers' markets.
Preparation method
- Cut the steaks into thin 1 cm strips and transfer to a bowl, discarding larger pieces of fat
- Let the meat come to room temperature so it doesn't cool the pan when cooking
- Prepare the vegetables: discard the leaves and the base of the cauliflower stem 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 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 cup 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 strips of meat
- 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 stir-fry for 6 minutes, until they begin to brown
- Add the onion and stir-fry 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 cubed sirloin steak with the crispness of fresh vegetables, all coated in a sweet, savory, 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 appeals to all tastes and can be served with white rice.
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