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

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

 

Foodie Vocabulary: Mise en Place

Mise en Place (pronounced meez ahn plahs) is a french culinary term for "everything in its place".  A  culinary technique of sorts used in professional restaurants and kitchens where efficiency and time management are essential, it should also be embraced in the kitchens of home cooks alike.

At the heart, mise en place involves organizing and preparing ingredients, tools and whatever essentials are used to prepare a dish or meal.   From pre-measuring and setting aside ingredients, to preheating an oven, to making sure all needed utensils, appliances, etc., are clean and ready for use, to reading a recipe through from start to finish to make sure nothing is overlooked--and everything in between--mise en place brings an order and reliability to the cooking process that is worthwhile.  I like to think of it as an investment of pre-labor that will yield the dividends of a successful--and enjoyable--cooking experience. 

Example of Mise en Place

I know first hand how valuable mise en place is because I've experienced, among other things, the upset of omitting an ingredient as I went along in preparing a dish.  In particular, once when baking a cake, I sifted together all of my dry ingredients EXCEPT one:  the salt!  Although most wouldn't notice the overly sweet end result, I missed that extra balance and brightness of flavor that my cake lacked from that error.  And you better believe I didn't make that mistake twice. 

So the next time you set out to prepare a delicious bite, take a moment to make sure that "everything's in its place" and let the joy of cooking begin.

Happy Eating!