Brussel Sprouts and Steak Stir Fry

January 3, 2017

  • Prep: 25 mins
  • Cook: 25 mins

  • 25 mins

    25 mins

    50 mins

  • Yields: 4

Ingredients

3 tablespoons oyster sauce

3 tablespoons Soy sauce

2 tablespoons unseasoned rice vinegar

4 tablespoons vegetable oil

3 cups Maas River Farms Brussels Sprouts, halved

8 ounces flank or skirt steak, thinly sliced

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)

Directions

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

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 8 minutes.

Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

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.

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.

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.

close full screen
00:00