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.
8ozflank or skirt steakthinly sliced against the grain
salt and pepper
4scallionswhites chopped and greens sliced
2tablespoonfresh peeled gingerminced
2medium carrotspeeled and cut on a bias
1chile or jalapeno peppersliced into thin rings, seeds discarded
hot rice for serving
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.