Brussels Sprouts and Steak Stir Fry Recipe

brussels sprouts cookingIngredients

  • 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
  • 3 garlic cloves, sliced
  • 2 tablespoons chopped and peeled ginger
  • 2 medium carrots, peeled, thinly sliced on a diagonal
  • 1 Fresno chile or jalapeƱo, sliced into rings
  • Steamed rice (for serving)

Directions

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small Duralex bowl; set sauce aside.

Heat 2 tablespoons oil in a large Lodge Logic Cast Iron 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 Lodge Cast Iron skillet.

Season steak with salt. Heat 1 tablespoon oil in same Lodge Logic 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 tablespoon oil in same Lodge 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 Lodge Logic skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.