Rating: 5 stars
4 Ratings
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  • 5 star values: 4

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.

Recipe by Southern Living January 2013

Gallery

Greg Dupree; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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