STEAK AND BRUSSELS SPROUTS STIR-FRY
This classic recipe is presented with a unique twist in that it features Brussels sprouts. With only eight ounces of steak for four servings, it is very low in fat and calories. The jalapeno pepper and ginger adds spice, while the carrots add a touch of sweetness to this dish. Based on a recipe found in "Bon Appetit", March 2013 edition.
Provided by smellofrosemary
Categories main dish
Time 38m
Yield 4
Number Of Ingredients 13
Steps:
- Mix oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
- Heat 2 tablespoons of 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 the skillet.
- Season steak with salt. Heat 1 tablespoon of oil in 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 of oil in skillet. Add whites from the green onion, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed.
- Add carrots and jalapeno pepper 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 remainder of the green onions, serves 4.
- Visit http://smellofrosemary.blogspot.com/
BRUSSELS SPROUTS AND STEAK STIR-FRY
This stir-fry has a brand new look, made with frozen Brussels sprouts & butter sauce. A quick dinner with a restaurant flair!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook Brussels sprouts for minimum time as directed on box.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 1 to 2 minutes or until beef is no longer pink; remove from pan.
- Add bell pepper and onion to skillet; cook and stir 2 minutes. Add stir-fry sauce and red pepper flakes. Reduce heat; cook and stir about 2 minutes longer or until vegetables are crisp-tender. Stir in beef and Brussels sprouts & butter sauce; cook about 1 minute or until hot. Serve with rice.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 0 g
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