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.
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
Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
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.
Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
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.