Another tasty weeknight dinner! Prepped all the ingredients this afternoon when I had a free minute and was able to throw everything together really quickly when it was time to eat. Way better than your average, boring stir-fry. Brussels Sprouts and Steak Stir-Fry Recipe and picture from www.bonappetit.com
3tablespoonsreduced-sodium soy sauce
2tablespoonsunseasoned rice vinegar
4tablespoonsvegetable oil, divided
1poundbrussels sprouts, halved
8ouncesflank or skirt steak, thinly sliced against the grain
4scallions, whites chopped, greens sliced
3garlic cloves, sliced
2tablespoonschopped peeled ginger
2medium carrots, peeled, thinly sliced on a diagonal
1Fresno chile or jalapeño, 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.
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.