Brussels Sprouts and Steak Stir-Fry

Ingredients for Brussels Sprouts and Steak Stir-Fry

• 45ml di salsa di ostriche

• 45ml salsa di soia a basso contenuto di sodio

• 2 cucchiai di aceto di riso non condito

• 60ml di olio vegetale, diviso

• 450g brussels sprouts, halved

• 230g flank or skirt steak, thinly sliced against the grain

• Sale kosher

• 4 spring onions, whites chopped, greens sliced

• 3 spicchi d'aglio, affettati

• 2 cucchiai di zenzero pelato e tritato

• 2 medium carrots, peeled, thinly sliced on a diagonal

• 1 Fresno chilli or jalapeño, sliced into rings

• Steamed rice (for serving)

How to make Brussels Sprouts and Steak Stir-Fry

Whisk oyster sauce, soy sauce, vinegar, and 60ml water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add spring onion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chilli and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with spring onion greens.

Avvertenza

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