I love Brussels Sprouts. Normally I roast them because I like the sugars brought out by the roasting, but I’m always looking for new ways to cook them up. As I was leafing through my March Bon Appetit, I came across this fantastic recipe for a Brussels Sprouts and Beef Stir Fry. In the past, I’ve not had much success with stir-fry dishes because they never quite lived up to my mom’s delectable creations that I grew up with. I can never get mine to taste quite like mom’s so they are always a little disappointing.
Despite this, I want to like stir-fry meals. Stir-fry dishes follow one of my eating in tips and goals: shopping mostly in the outside aisles of the grocery store. This is my tactic to avoid processed foods, mostly found in the middle aisles of the grocery store. Stir-frys take advantage of fresh (or frozen) produce and it’s easy to incorporate a protein too. It’s like the Asian one-pot dinner.
The Brussels Sprouts and Beef Stir-Fry was surprisingly delicious. This was one of my meals from last week’s meal plan. Of course, it was different from mom’s but in a good way. In fact, it had the right balance of spices and I was left feeling delighted that I’d manage to cook up a stir-fry that was yummy, but not loaded with oil or MSG. Hats off to Bon Appetit on this one. It’s definitely a keeper. I followed the recipe pretty closely, adding red peppers and some Sriracha sauce for heat. I served this over some brown rice and it made for a great dinner and leftovers. With that, I’ll leave you with next week’s meal plan and the recipe for the stir-fry. You’ll see in the meal plan that I’ve got more than a few meals out next week because I’ll be out-of-town for work. Despite my love for cooking and eating in, I’m psyched about my SF reservations!
BRUSSELS SPROUTS AND BEEF STIR-FRY (adapted from Bon Appetit, March 2013)
3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon sriracha sauce
4 tablespoons olive oil, divided
1 pound brussels sprouts, trimmed and halved
8 ounces flank or skirt steak, thinly sliced against the grain
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced thinly
2 tablespoons peeled ginger, finely grated with a microplane
2 medium carrots, peeled, and sliced on a diagonal
1 red bell pepper, sliced in small pieces
1 jalapeño, sliced into thin rings
In a small bowl, whisk oyster sauce, soy sauce, vinegar, sriracha, and 1/4 cup water in a small bowl, then set the sauce aside.
In a large skillet over medium-high heat, heat 2 tablespoons oil. Add Brussels sprouts and cook. Leave the sprouts in one spot for a 15-20 seconds at a time to allow the sprouts to brown, then toss. Continue this pattern, tossing the sprouts occasionally, for 4-5 minutes or until some nice golden brown spots begin to develop. Cover the skillet and cook the sprouts for about 3 minutes, or until they are tender. Scoop out the Brussels sprouts and transfer them to a plate and set aside.
Season the sliced steak with salt. Then, in the same skillet over high heat, heat 1 tablespoon of oil and heat until just beginning to smoke. Add the sliced steak in a single layer and cook the sliced steak until browned, about 3 minutes. Turn the steak until the pieces are almost cooked through or for another minute or so. Don’t worry, the steak doesn’t need to be cooked all the way through. Remove the sliced steak and add it to the plate of sprouts.
Keep any juices in the skillet and heat the remaining tablespoon of oil in the same skillet. Add the scallion whites, garlic, and ginger and stir for about a minute or so, until the ingredients are fragrant.
Then, add the sliced carrots and red peppers until the veggies are slightly softened, about 3-4 minutes. After the veggies are soft, place the sprouts, steak, and any juices, back into the skillet with the veggies.
Stir everything carefully and add the whisked sauce. Toss the veggies in the sauce and cook until the sauce begins to thicken, about 4 minutes. Serve over rice.