 |
| Brussels Sprouts and Steak Stir-Fry |
It had been a long time since I made a stir-fry at home, but all that changed recently when I discovered a recipe that combined flavors that I was sure would please. Flavors like scallions and ginger and soy and rice vinegar and chiles and garlic, along with a couple a of delicious vegetables and steak, that combined to create Brussels Sprouts and Steak Stir-Fry.
With the recipe earmarked in my Bon Appetit magazine and ample motivation in place, I was excited to pull out my beautiful wok (which was overdue for some action) and bring this meal to life. I took the time to mise en place (i.e. prep) all my ingredients before starting to cook, so everything flowed pretty effortlessly from there. (Always a good idea.) When the stir-fry was done, I served it over a bed of steamed, brown rice to round out the dish.
I love the ease and casual flair of stir-frys, allowing you to make good use of your imagination, tastes and whatever you happen to have on hand. Whether you're going all-veggie or tossing in a favorite protein like shrimp, chicken, steak, etc., it's an exciting way to make good (and what I consider fun) food.
And not to worry, if you don't have a wok handy, you can make this recipe just as easily using a large skillet.
Happy Eating!
Brussels Sprouts and Steak Stir-Fry
Ingredients:
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)
Method:
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 4 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.
Recipe Courtesy of Bon Appetit
