Beef-and-Brussels Sprouts Stir-fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound flank steak |
1/4 teaspoon salt |
1/8 teaspoon freshly ground pepper |
2 tablespoons peanut oil, divided |
1/2 cup beef broth or water |
1 tablespoon light brown sugar |
2 tablespoons soy sauce |
2 teaspoons fresh lime juice |
1/2 teaspoon cornstarch |
12 ounces fresh brussels sprouts, trimmed and halved |
1 red jalapeño or red serrano pepper, sliced |
1 tablespoon grated fresh ginger |
2 garlic cloves, thinly sliced |
1/4 cup chopped fresh mint |
hot cooked rice |
Directions:
1. Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
2. Stir-fry steak, in 2 batches, in 1 Tbsp. hot oil in a large cast-iron or stainless-steel skillet over high heat 2 to 3 minutes or until meat is no longer pink. Transfer to a plate, and wipe skillet clean.
3. Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
4. Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned. Add jalapeño pepper, ginger, and garlic, and stir-fry 1 minute. Pour soy sauce mixture over Brussels sprouts, and bring mixture to a boil. Cook, stirring often, 3 to 4 minutes or until sprouts are tender. Stir in mint and steak. Serve over rice.
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