Beef with Vegetables

Prepare the sauce by mixing the soy sauce, water, and cornstarch, dissolving the cornstarch well to avoid lumps.

Cut the onion into large rectangular pieces.

Cut half a green bell pepper and half a red bell pepper into shapes similar to the onion, ensuring the vegetables are visible in the dish.

Prepare the frozen vegetables, cutting larger carrots into quarters and slightly reducing the size of the broccoli and cauliflower, if necessary.

Cut the top round steak (1kg) into steaks and then into pieces shaped roughly rectangular.

Heat a skillet very well with a drizzle of oil over high heat, ensuring it is sizzling hot before adding the beef.

Add the beef all at once, spreading it out in the pan, and let it brown without stirring.

After browning the first side, flip the beef pieces to brown the other side and season with a pinch of salt.

Add the garlic (4 to 5 cloves) and sauté for about one minute until it starts to lightly brown.

Add the onion and bell peppers, seasoning again with a pinch of salt (use little salt due to the soy sauce) and the crushed red pepper flakes (optional). Sauté quickly so the vegetables absorb the meat flavor without losing their color and freshness.

Pour the reserved sauce into the pan and stir. Then, add the reserved vegetables (broccoli, cauliflower, and carrot).

Lower the heat, mix all ingredients well to incorporate the sauce, and add a little more water to compensate for sauce reduction, keeping the beef moist.

Cover the pan and let it simmer for approximately 5 minutes for the sauce to thicken slightly and the dish to finish developing flavor.

Serve hot, optionally garnished with fresh scallions.