• Liz Talley - Urban Graze

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

Olive oil

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

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