- 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.