Weekly Winner – A Simple Stir-Fried Supper

Beef Brussels Stir FrySometimes I forget that simple can be delicious.  A Weekly Winner recipe doesn’t have to take all day to make.  A few ingredients, simply treated and prepared correctly can turn into an amazing meal.  Case in point: Brussels Sprouts and Steak Stir Fry.

I have had mixed emotions and results with my past forays into the world of stir frys.  Most of the time the results don’t seem as good as if I had just prepared the ingredients separately.  The flavors were muddled and some part always seems either under or over cooked.  But this recipe went perfectly.  The combination of flavors and textures epitomized what stir fry can, and should be.  The recipe comes from Bon Appetit magazine.   It’s not just a winner, it’s a Weekly Winner.

Brussels Sprouts and Steak Stir Fry

Ingredients

3 tablespoons oyster sauce

3 tablespoons reduced-sodium soy sauce

2 tablespoons unseasoned rice vinegar

4 tablespoons vegetable oil, divided

1 pound brussels sprouts, halved

8 ounces flank or skirt steak, thinly sliced against the grain

Kosher salt

4 scallions, whites chopped, greens sliced

3 garlic cloves, sliced

2 tablespoons chopped peeled ginger

2 medium carrots, peeled, thinly sliced on a diagonal

1 Fresno chile or jalapeño, sliced into rings

Steamed rice (for serving)

Preparation

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup 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 scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile 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 scallion greens.

 

Advertisements

3 Comments (+add yours?)

  1. Cathy Burger Monteiro
    Mar 29, 2013 @ 13:28:15

    This is horribly tempting. I have a challenge for you: I’m on a soft food diet for the next few weeks–nothing harder hand mashed potatoes. Got any good recipes?

    Reply

  2. kristopher (@catererlondonUK)
    Apr 24, 2013 @ 06:55:14

    This was delicious. Whole family enjoyed it. I doubled the sauce, used venison tenders (yummy), and served over brown rice. Everyone in the family loved this.This was delicious! I will definitely be making this again!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: