Brussels Sprouts and Steak Stir-Fry

By Gothelp

by The Bon Appétit Test Kitchen

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)

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from epicurious.com

Preparation

Step 1

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.