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Beef-and-Brussels Sprouts Stir-fry

Photo: Greg Dupree; Styling: Missie Neville Crawford
Yield Makes 4 servings
A ripping-hot skillet works as well as a wok to sear food fast. Just be sure to use one that can take the heat, preferably cast-iron or a large, heavy-bottomed stainless. Feel free to substitute any cruciferous vegetable cut into even pieces in place of Brussels sprouts, from broccoli and cauliflower to cabbage and bok choy.

Ingredients

  • 1/2 pound flank steak
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons peanut oil, divided
  • 1/2 cup beef broth or water
  • 1 tablespoon light brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon cornstarch
  • 12 ounces fresh Brussels sprouts, trimmed and halved
  • 1 red jalapeño or red serrano pepper, sliced
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, thinly sliced
  • 1/4 cup chopped fresh mint
  • Hot cooked rice

How to Make It

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

  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.

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

  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.