Photo: Greg Dupree; Styling: Missie Neville Crawford
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.

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.

Ratings & Reviews

lovestocook826's Review

May 20, 2013
I feel like I always fail with stir fry but this stir fry was really unique. Lot's of great flavors and spicy! I served over pasta for a lo mein effect. The Brussels sprouts soaked up the broth mixture and you got a zap of lime in each bite! I used sirloin filet instead of flank steak to make sure it was tender.

koolaidmom's Review

March 25, 2013
Absolutely wonderful! I did take liberties and used chipotle pepper because I had it on hand. A secret.....leftovers for lunch were even better! 5-stars from me!

maxie1410's Review

February 13, 2013

MrsTHB's Review

January 19, 2013