Brussels Sprouts & Steak Stir Fry

By Bailey1_

Ingredients

• 3 TB organic beef broth
• 3 TB Bragg's aminos
• 2 TB unseasoned rice vinegar
• 1/2 tsp arrowroot powder
• 1 TB Xylitol
• 3 TB extra virgin olive oil, divided
• 1 pound brussels sprouts, quartered
• 8 ounces flank or skirt steak, thinly sliced against the grain
• Sea salt
• 1 scallions, whites & greens sliced seperately
• 1 garlic cloves, minced
• 2 TB chopped peeled ginger
• 2 medium carrots, peeled, thinly sliced on a diagonal
• 1 Fresno chile or jalapeño, sliced into rings

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Whisk broth, aminos, vinegar, Xylitol and arrowroot powder in a small bowl; set sauce aside.

Heat 1 TB oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. (I put a little ginger juice in for flavor on the sprouts.) Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 TB 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 TB 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. (I liked my carrots a little more crisp.)

Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened. Garnish with scallion greens.