Brussels Sprouts and Steak Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The trick to a successful stir-fry? Prep everything before you cook. 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) |
Directions:
1. Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
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.
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.
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.
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.
6. Per serving: 318 calories, 18 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
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