Yield
Makes 4 servings
Photo: Greg Dupree; Styling: Missie Neville Crawford

How to Make It

Step 1

Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.

Step 2

Stir-fry steak, in 2 batches, in 1 Tbsp. hot oil in a large cast-iron or stainless-steel skillet over high heat 2 to 3 minutes or until meat is no longer pink. Transfer to a plate, and wipe skillet clean.

Step 3

Whisk together beef broth and next 4 ingredients in a small bowl until smooth.

Step 4

Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned. Add jalapeño pepper, ginger, and garlic, and stir-fry 1 minute. Pour soy sauce mixture over Brussels sprouts, and bring mixture to a boil. Cook, stirring often, 3 to 4 minutes or until sprouts are tender. Stir in mint and steak. Serve over rice.

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