Beef and Brussel Sprout Stir Fry

Brussels Sprouts and Steak Stir-Fry

February 3, 2013

Brussels Sprouts and Steak Stir-Fry Chris Morocco

The trick to a successful stir-fry? Prep everything before you cook.

Ingredients

Makes 4 servings

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 scallions, whites chopped, greens sliced

3 garlic cloves, sliced

2 tablespoons chopped peeled ginger

2 medium carrots, peeled, thinly sliced on a diagonal

1 Fresno chile or jalapeño, sliced into rings

Steamed rice (for serving)

Step 1

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Step 2

Heat 2 tablespoons 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 skillet.

Step 3

Season steak with salt. Heat 1 tablespoon oil in same 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.

Step 4

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Step 5

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 scallion greens.

Nutrition Per Serving

Per serving: 318 calories

18 g fat

6 g fiber

#### Nutritional analysis provided by Bon Appétit

How would you rate Brussels Sprouts and Steak Stir-Fry?

Reviews (49)

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• Delish!!

• Great!

• Sorry error in previous review. Strained marinade to remove sliced ginger and crushed garlic cloves. Also increased meat to 1.5 lbs.

• This was delicious. I took head to some of the other people who wrote reviews. I doubled the liquids and used it as a meat marine for 2 hours. Roasted the brussell sprouts in a 425 oven seasoned with S+P and Slyvia's Secret Seasoning and olive oil for 20 minutes. Sautés the scallions, garlic, ginger and jalapeño until soft. Removed from cast iron skillet. Browned beef in batches, rested on plate. Strained the marinade to remove sliced garlic. Added 1 tsp of corn starch whisked. Placed beef, brussell sprouts, carrots, scallions, ginger, garlic in skillet, added marinade and cooked through until thickened and hot. Served with brown jasmine rice. There were no leftovers!,,,

• Bold and tasty! No modifications to the recipe required. Great as is! I did increase the amount of steak to almost a pound and the sauce was still sufficient.

• Absolutely fantastic! I added some chili flakes but other than that made the recipe as described and it's excellent.

• Great! Easy! Gets me to eat my Brussel Sprouts.

• Very good, especially after increasing the ginger and garlic. A little Siracha also a nice addition if you like it spicy.

• I used a wok to cook. The Brussels sprouts were a nice change, and they get a little char on the edges. The sauce is a nice flavor but quite soupy even after attempting to reduce. I also think the flank steak was not the right beef for the dish. Even cut thin, it's still quite chewy. The ratio of main ingredients seemed off. A lot of Brussels, a few carrots, a little beef. Overall, as far as stir fries go, I won't make this again. I may include Brussels sprouts in future stir fries, and the oyster sauce.

• Fabulous dish. I wouldn't have thought to stir fry Brussels sprouts, but they were great. I wanted to make sure they took on some char, so I used a cast iron pan, which was a good call. Added a sliced yellow pepper, otherwise followed the recipe. Served with brown jasmine rice. Highly recommend this dish.

• I had a bag of brussel sprouts and some pork in the refrigerator. Just for kicks I looked up Pork/brussel sprout stir fry and this popped up. I substituted pork for the beef, otherwise followed directions. This dish is surprisingly easy and packed with flavor. So much so that I felt compelled to write a review.

• Delicious recipe! I used elk backstrap in place of the beef, doubled the sauce as recommended by other reviewers (while reducing the soy sauce) & otherwise followed the recipe as written. Very easy & great outcome.

• grilled the meat the first day, used the leftover meat for the stir fry! fabulous

• Really tasty! I used twice the amount of skirt steak called for (we're carnivores in this family), 1 fresno pepper and 1 jalapeno, and made slightly more sauce than the recipe called for. Served it over brown rice for a wonderful weeknight dinner. It would probably be great with mushrooms added. We love brussels sprouts, and this is a fun and different way to use them.

• This was really, really good! I doubled the sauce, but other than that made the recipe "as is". The jalapeño added just the right amount of kick, and all of the flavors worked really well together. A keeper for sure!

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Source: https://www.epicurious.com/recipes/food/views/brussels-sprouts-and-steak-stir-fry-51148620

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