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Beef Stir Fry with Brussels Sprouts

A 2008 survey by Heinz shows that Brussels sprouts now take the most-hated prize for Americans in general, with eggplant faring slightly worse among kids. Brussels sprouts seem to be universally loathed, practically: They make it to the top five in surveys of the most-hated vegetables around the world. From Just Disgusting, by Andy Griffiths…. check out the following link – Brussels Sprouts

I happen to be a big fan of these little gems. A simple little meal is a bunch of Brussels sprouts in a bowl with a few drops of water, microwaved with a little salt, pepper and butter. This time I decided to take it up a notch and use them in a stir fry (Thanks again to Pinterest). As Mikey would say…Try it and you will like it!

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Oriental cooking is all in the preparation…so lets get chopping!

Beef Stir Fry with Brussels Sprouts

Ingredients

4 Servings

  • 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 (Substitute green onions if you like)
  • 3 garlic cloves, sliced
  • 2 tablespoons chopped peeled ginger or fresh grated
  • 2 medium carrots, peeled, thinly sliced on a diagonal
  • 1 Fresno chile or jalapeño, sliced into rings OPTIONAL
  • Steamed rice (for serving)

Preparation

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 Brussel 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 Brussel 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 Brussel 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.

 

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on February 4, 2017, in Beef, Chinese, Main Course, Pinterest and tagged , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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