Beef & Brussels Sprouts Stir Fry
Whisk together and set aside:
2 Tbsp. soy sauce
1 Tbsp. rice, white wine, or apple cider vinegar
1 Tbsp. olive oil
2 Tbsp. water
2-3 c. Brussels Sprouts, halved if large
½ lb. beef, thinly sliced into strips
2-3 Tbsp. sliced green, or other mild, onions
1 clove garlic, minced or pressed
¼ - ½ tsp. grated fresh ginger (to your taste)
Optional: ½ c. very thinly sliced carrots
Saute the Brussels sprouts in 1 Tbsp. olive oil until browned, about 3 minutes; cover pan, cook until tender, about 2-3 minutes more. Remove sprouts from pan and set aside in a bowl.
Season beef with salt and pepper. Using the same skillet you cooked the sprouts in, (add a drizzle of oil if pan seems dry), saute the beef until it’s browned on all sides, and nearly cooked- about 3-4 minutes. Remove beef; combine with the sprouts in the bowl.
Again, if needed, add a wee drizzle oil to pan.
Saute the onions, garlic, and ginger about 1 minute, or until soft and fragrant. If adding carrots, toss in now, and cook another minute or two.
Add the reserved Brussels sprouts, steak strips, and soy sauce mixture. Cook for about 1-2 minutes, until sauce thickens a little, stirring once or twice.
Serve over rice. Garnish with raw chopped green onion tops if you wish.
Recipe created or adapted by Liz Talley, Urban Graze
All rights reserved©