Petitchef

Steak and brussels sprouts stir-fry

Main Dish
4 servings
20 min
18 min
Easy
This classic recipe is presented with a unique twist in that it features Brussels sprouts. With only eight ounces of steak for four servings, it is very low in fat and calories. The jalapeno pepper and ginger adds spice, while the carrots add a touch of sweetness to this dish.
Based on a recipe found in "Bon Appetit", March 2013 edition.

Ingredients

Number of serving: 4
3 tablespoons oyster sauce

3 tablespoons reduced-sodium soy sauce

2 tablespoons unseasoned rice vinegar

4 tablespoons vegetable oil, divided

1 pound Brussels sprouts, halved

8 ounces flank or skirt steak, thinly sliced against the grain

Kosher salt

4 green onions, whites chopped, greens sliced

3 garlic cloves, sliced

2 tablespoons chopped and peeled fresh ginger

2 medium carrots, peeled, thinly sliced on a diagonal

1 jalapeno pepper, sliced into rings

Steamed rice (for serving)

Preparation

  • Mix oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out the skillet.
  • Season steak with salt. Heat 1 tablespoon of oil in skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussels sprouts.
  • Heat remaining 1 tablespoon of oil in skillet. Add whites from the green onion, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed.
  • Add carrots and jalapeno pepper and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
  • Return Brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with remainder of the green onions, serves 4.
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