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    Home » Recipes » Beef Recipes

    Steak & Brussels Sprouts Stir Fry

    20 mins | Yield 2 | December 10, 2013 | Updated: December 18, 2018 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Brussels sprouts, when cooked well, are damned delicious. This Brussels Sprouts Stir Fry combines them with Flank Steak to leave you drooling for more.

    Steak and Brussels Sprouts Stir Fry | Kita Roberts GirlCarnivore.com

    The internet was made for haters and porn – as eloquently put by Aisha Tyler. A statement I believe to be 100% based upon solid hard earned fact. So let’s talk a minute about haters. Those people who just seethe bad juju no matter what. They can suck the joy out of the best things in life, and not in a fun way.  You know what I hate? A hater. It’s boring.

    Brussels Sprouts are victims are unrelenting hate. Every one I know hates these tiny green cabbages. And just why? No one really knows. They just know that they hate them. Mom boiled the hell out of these little babies and they were bland mushy tasteless balls of hate. A mistake so horrid that poor brussels sprouts are often left alone and sad in the market to never be tried by long grown boring brussels victims. Sad, but, I’m not one to hold a grudge, and brussels sprouts, when cooked well, like many things, are damned delicious.

    More for me.

    Steak and Brussels Sprouts Stir Fry | Kita Roberts GirlCarnivore.com

     

    If you’ve tried my Steak & Brussels Sprouts Stir Fry recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram@girlcarnivore as well as on  Twitter and Facebook.

    If you like stir fry as much as I do, give these a try.

    Sesame Steak Stir Fry

    Orange Chicken Stir Fry

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    Rate this Recipe!

    Steak & Brussels Sprouts Stir Fry

    Stir frys are all about having everything ready to go. They come together quick and are awesome in flavor with crunchy veggies and perfect meat. But, if you stall in the middle it can all come crashing down. I'm not one for sticking to the rules, but I never skip a proper mise en place when cooking a stir fry.
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Servings: 2
    Calories: 554kcal

    Ingredients

    • 3 tablespoon oyster sauce
    • 3 tablespoon reduced sodium soy sauce
    • 2 tablespoon rice vinegar
    • ¼ cup water
    • 4 tablespoon vegetable oil divided
    • 1 lbs brussels sprouts cut into halves
    • 8 oz flank or skirt steak thinly sliced against the grain
    • salt and pepper
    • 4 scallions whites chopped and greens sliced
    • 3 garlic cloves minced
    • 2 tablespoon fresh peeled ginger minced
    • 2 medium carrots peeled and cut on a bias
    • 1 chile or jalapeno pepper sliced into thin rings, seeds discarded
    • hot rice for serving

    Instructions

    • Whisk the oyster sauce, soy sauce and vinegar in a small bowl. Add water and stir to combine. Set aside
    • Heat 2 tbs vegetable oil in a large heavy wok or skillet over medium-high heat. 
    • When the oil is hot, add the brussels sprouts and cook, tossing as needed, until golden brown, about 4 to 5 minutes. Cover and cook for 3 minutes longer. With a slotted spoon, transfer to a large bowl, cover, and set aside. Set wok back over heat.
    • Sprinkle the steak liberally with salt. 
    • Add 1 tablespoon of the oil back to the wok and swirl to coat. When oil is just starting to smoke, toss the steak in a single layer and cook until almost fully browned, about 3 minutes, turning every 30 seconds. Add the steak to the bowl with the brussels, cover and set aside.
    • Add the remaining 1 tablespoon oil to the wok. Add the scallion whites, garlic and ginger. Cook 1 minute, stirring constantly. 
    • Add the carrots and pepper, tossing gently, until carrots are slightly tender, but still crispy, about 2 minutes.
    • Return the brussels sprouts and steak to the wok, along with any accumulated juices, and pour in the soy sauce mixture. Toss to coat and cook until the sauce has thickened, about 3 minutes. 
    • Remove from heat, serve with hot rice and garnish with sliced scallion greens.

    Notes

    Bon Appetit Magazine March 2013

    Nutrition

    Nutrition Facts
    Steak & Brussels Sprouts Stir Fry
    Amount Per Serving
    Calories 554 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 24g150%
    Cholesterol 68mg23%
    Sodium 1703mg74%
    Potassium 1591mg45%
    Carbohydrates 34g11%
    Fiber 11g46%
    Sugar 8g9%
    Protein 34g68%
    Vitamin A 12140IU243%
    Vitamin C 202.3mg245%
    Calcium 173mg17%
    Iron 5.9mg33%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Steak and Brussels Sprouts Stir Fry | Kita Roberts GirlCarnivore.com

     

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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    Comments

    1. Erin @ The Spiffy Cookie says

      December 10, 2013 at 11:21 am

      Holy crap that looks good. I love brussels. I used to not like them as a kid but what kid does like green things? But thankfully I gave them another try when I got older and saw the light.

      Reply

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