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Monday, October 19, 2015

Steak and Brussels Sprouts Stir Fry

I didn't always like brussel sprouts...but my husband is a big fan.  Over the years I have found that technique is the key with these vegetables.  Cooked just right they can be sweet and down right delicious.  In this recipe, they give stir fry a new twist. 

8 oz. sirloin steak cut into strips
1 c. basmati rice
8 oz. brussel sprouts
1 carrot
2 cloves of garlic
1 thumb fresh ginger
1 jalapeno
2 green onions
2 T. soy sauce
2 T. white wine vinegar
2 T. vegetable oil

Quarter the brussel sprouts.  Peel and cut the carrot into thin diagonal slices.  Slice the green onions, keep the green and white sections separated.  Thin slice the jalapeno, mince the garlic and ginger.
Combine the vinegar and soy sauce in a small bowl.

Bring 1 1/2 c. water to boil, add rice. Cover and simmer for 20 minutes.
In a large saucepan heat 1 T. oil.  Add the brussel sprouts and cook 4 minutes, tossing occasionally.
Remove sprouts from pan.  Heat the other T. of oil in the same pan and add the steak strips.  Cook in a single layer until browned and cooked through, about 3-5 minutes.  Set aside with the sprouts.
Add the whites of the green onions, garlic and ginger to the pa.  Cook one minute.  Add the carrots and jalapeno.  Cook about 3 minutes.  Return sprouts and steak to pan.  Add the soy sauce and cook until sauce thickens. 
Serve over rice with the green part of the onions sprinkled on top.

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