Between my Indy Mini training (which is Saturday!!!) and Jon and I getting Ginger Kitchen Gourmet Ice Cream up and running, I’ve had little time to share our scrumptious recipes with you. This week’s recipe is simply too good to keep to ourselves. If you’re looking for a flavor-packed, nutritious, and easy-to-prepare meal, this one is for you. You can tone down the heat by omitting the Serrano peppers and scaling back the ginger. If you’re a paleo fan, you can omit the rice- the stir fry is substantial enough to stand alone. Enjoy!
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 4 tablespoons vegetable oil, divided
- 1 pound brussels sprouts, halved
- 8 ounces sirloin 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 Serrano, sliced into rings
- Steamed rice (for serving)
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. Drain skillet if necessary.
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 Serrano pepper 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.