Steak and Brussel Sprouts Stir-Fry

Steak
The Bon Appetit this month was a winner.  I saw this recipe and made it over the weekend.  A few little changes but they are reflected in the recipe below.  Definitely one to be made again.  This is also one that you could substitute chicken, pork or even broccoli. 

This is for four hungry people

4 Tbsp. Oyster Sauce

4 Tbsp. Soy Sauce

3 Tbsp. Rice Vinegar

One and a half lbs flank sliced thinly sliced against the grain

3 Tbsp. chopped ginger

6 Scallions whites and greens thinly sliced

2 Jalapenos sliced into rings (one red and one green)

3 carrots peeled and thinly sliced into thin sticks  (I bought these already sliced for ease)

1 and a half lbs brussel sprouts cut in half

Vegetable oil

 

Whisk together the oyster sauce, soy sauce and rice vinegar in a bowl. 

Coat the bottom of a large deep frying pan with vegetable oil.  Add the brussel sprouts (season with kosher salt) and cook getting them browned at a medium high heat.  I just shake the pan a few times to move them around.  Takes about 8 minutes.  Take out the brussel sprouts and put them in the bowl you plan on using to serve the meal.

Put a little more oil back into the pan and put in the meat.  Let the meat just brown.  Takes a few minutes.  Stir a few times.  Add this to the brussell sprouts mixture sitting on the side.

Put a little more oil back into the pan again.  Add the scallions, jalapenos and ginger and brown for about a minute.  Add the carrots and mix for about two minutes. 

Put the steak and brussel sprouts back into the pan with the rest of the ingredients, pour the sauce over it and mix everything together.  The mixture should start to thicken from the sauce.  Stir for about a few minutes on medium heat. 

Put back into the serving bowl and serve along side with steamed white rice.