Brussels Sprouts and Steak Stir-Fry - Northern Michigan's News Leader

Brussels Sprouts and Steak Stir-Fry

Posted: Updated:

Brussels Sprouts and Steak Stir-Fry

Oyster Sauce, Soy Sauce, Rice Vinegar, Vegetable Oil Brussels Sprouts, Steak, Salt, Scallions, Garlic Cloves, Ginger, Carrots, Fresno Chile or Jalapeno, Rice

3 Tbsp. oyster sauce
3 Tbsp. reduced sodium soy sauce
2 Tbsp. unseasoned rice vinegar
4 Tbsp. vegetable oil, divided
1 lb. Brussels sprouts, halved
8 oz. flank or skirt steak, thinly sliced against the grain
kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced
2 Tbsp. chopped peeled ginger
2 medium carrots, peeled, thinly sliced on diagonal
1 fresno chile or jalapeno, sliced into rings
steamed rice (for serving)

Whisk oyster sauce, soy sauce, vinegar, and ¼ cup water in a small bowl; set sauce aside.

Heat 2 Tbsp 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 Tbsp 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 Tbsp. 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.