Steak and Brussels Sprouts Stir Fry

Never in a million years would I think to add brussels sprouts to a stir fry. But it works. There's a lot of crunch in this dish, from the nutty crispiness of the brussels sprouts to the slightly cooked carrots. The jalapenos add heat and the ginger shines through and adds brightness. And it tastes even better on Day 2, when all the flavors get time to blend with each other. This recipe is adapted from from Bon Appetit.

Total time to cook: 20 minutes
Makes: 4 servings

3 tbsp oyster sauce
3 tbsp soy sauce
2 tbsp rice vinegar
4 tbsp vegetable oil
1 lb brussels sprouts, cut in half
3/4 lb flank steak, cut into thin strips
Black pepper
4 green onions, the green and white parts sliced
4 garlic cloves, sliced
1 1-inch piece of ginger, peeled and thinly sliced
4 medium carrots, peeled and cut into 1/4-inch thick pieces
2 small jalapenos, sliced into thin rings (keep the seeds, or remove for less heat)
Cooked white rice (about 3/4 cup per serving)
- In a small bowl, mix the oyster sauce, soy sauce, rice vinegar, and a quarter of a cup of water together.
- In a medium pan, heat two tablespoons of vegetable oil over medium-high heat. Place the brussels sprouts in the pan flat side down, and when they start to brown, flip and continue cooking (stirring regularly). Cook until both sides are browned, about five to seven minutes. Put the sprouts aside and wipe the pan down.
- Season the steak with a little black pepper. In the same pan, heat another tablespoon of vegetable oil over medium-high heat. When the oil starts to smoke, add the steak in a single layer. When browned (about three minutes), flip and cook for another two minutes. Set aside with the brussels sprouts.
- In the same pan, heat the final tablespoon of vegetable oil over medium-high heat. Cook the green onions, garlic, and ginger for about one minute, stirring constantly. Add the carrots and jalapeno and cook for another two to three minutes.
- With the heat still on, add the brussels sprouts and steak to the other vegetables. Stir in the sauce and cook for another three to four minutes.
- Serve hot over the rice.

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