Brazilian recipe
Quick Beef Stir-fry with Veggies and Oriental Glaze
Tender cubes of sirloin steak with crisp, fresh vegetables in a delicious sweet and savory Asian-inspired sauce. A speedy and flavorful weeknight meal.
0.0 / 5 by 0 Reviews
Ingredients
2 sirloin steaks (about 10.5 oz / 300 g)
1/2 head of cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tablespoon grated fresh 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 serve
Toasted sesame seeds, to serve
1/2 head of cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tablespoon grated fresh 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 serve
Toasted sesame seeds, to serve
Where to find ingredients
Beef sirloin can be found at any supermarket butcher counter. Cauliflower, carrots, onions, garlic, and peas are common produce items at grocery stores and supermarkets. Soy sauce and rice vinegar are widely available in the international or Asian foods aisle of most supermarkets. Cornstarch is a pantry staple found in the baking aisle. Vegetable oil and optional toasted sesame oil are also standard grocery items.
Preparation method
- Cut the steaks into thin strips, about 1/2 inch thick, and place them in a bowl. Discard any large pieces of excess fat
- Let the meat sit at room temperature for a bit so it doesn't cool the pan too quickly when cooking
- Prepare the veggies: remove the leaves and the tough base of the cauliflower stem, then cut it into medium-sized florets
- Rinse the cauliflower florets and set aside in a colander to drain
- Peel the carrot, then cut it in half lengthwise
- Slice the carrot halves diagonally into thin, half-moon shapes, about 1/4 inch thick
- Peel and dice the onion into medium cubes
- Peel the garlic cloves and thinly slice them
- Heat a wok or large skillet over medium-high heat
- While the pan heats up, make 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 until fully dissolved
- Once the pan is hot, add 1 tablespoon of vegetable oil and place the beef strips in the pan
- Sear the beef for about 2 minutes without stirring, letting it get a good crust before flipping
- Transfer the seared beef to a bowl and add the remaining 1 tablespoon of vegetable oil to the pan
- Add the cauliflower and carrot to the same pan and stir-fry for 6 minutes, until they start to get golden brown
- Toss in the diced onion and cook for another 2 minutes
- Add the sliced garlic and grated ginger, stirring well to release their aromas
- Return the seared beef to the pan, add the frozen peas, and stir everything together, cooking for just 2 minutes to heat through the peas
- Pour the soy sauce and cornstarch 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 you're using it
- Finish by garnishing with sliced scallions and toasted sesame seeds
- Serve immediately, ideally with Japanese or plain white rice
Observations
This Oriental stir-fry offers a vibrant, flavor-packed twist on classic braised beef, drawing inspiration from Asian cooking. It marries the succulence of bite-sized sirloin with the satisfying crunch of fresh vegetables, all coated in an aromatic sweet and tangy glaze made with soy sauce, rice vinegar, and ginger. It's a versatile and quick option for a special lunch or dinner that appeals to every palate, perfect served over white rice.
Ratings and comments