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.

 

Weekly Winner – Just Good Honest Food

Sometimes I like to keep it simple.  As much as I enjoy fooling around with spices, fancy sauces and unique ingredients and combinations, every once in a while I want food to taste like what it is.  Just good, honest food.  This recipe was a real surprise.  I knew I would like it because I liked all the ingredients but the combination, with just the slightest Asian-flair, was truly lovely.  And it tasted just like it should, but somehow enhanced.  This week’s Winner is Pork and Charred Brussels Sprouts with Chile Lime Sauce and it comes from Sunset Magazine.

pork & chile lime

Pork and Charred Brussels Sprouts with Chile-Lime Sauce

Ingredients:

1 1/2 pounds brussels sprouts, stems trimmed

1 pork tenderloin (1 1/4 lbs.), trimmed

1/2 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

5 tablespoons extra-virgin olive oil, divided

1 pound sweet potatoes, cut into 3/4- by 4-in. wedges

1 small red onion, cut into 1/2-in. wedges

1/4 cup honey

1/4 cup lime juice

2 tablespoons Thai or Vietnamese fish sauce

2 garlic cloves, peeled

1 tablespoon chopped fresh ginger

2 Thai chiles or 1 serrano chile, minced

3/4 cup roughly chopped cilantro, divided

Preparation:

  1. Preheat oven to 450°. Separate brussels sprout leaves; thinly slice hearts. Set aside.
  2. Season pork with 1/4 tsp. each salt and pepper. Brown in 1 tbsp. oil in a large frying pan over high heat, turning, 8 to 10 minutes.
  3. Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper. Add pork. Roast 15 to 20 minutes for medium-rare, stirring vegetables once.
  4. Meanwhile, purée honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.
  5. Heat 1 tbsp. oil in the frying pan over high heat and lightly char half the brussels sprouts, stirring, 2 minutes. Transfer to a bowl. Repeat for remaining brussels sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce.
  6. Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts. Drizzle more sauce to taste over everything (you may have some left over).