Wednesday, April 17, 2013

Brussels Sprouts and Steak Stir-Fry

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

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 jalapeƱo, sliced into rings  
Steamed rice (for serving)

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


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