Brussels Sprouts and Steak Stir-Fry

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
• •1 teaspoon Kosher salt
• •4 whole scallions, whites chopped, greens sliced
• •3 cloves garlic cloves, sliced
• •2 tablespoons chopped peeled ginger
• •2 medium medium carrots, peeled, thinly sliced on a diagonal
• •1 whole Fresno chile or jalapeño, sliced into rings
• •2 cups Steamed rice (for serving)

Cooking Instructions

1. 1.

   Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

   2 min

2. 2.

   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.

   7 min

3. 3.

   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.

   4 min

4. 4.

   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.

   3 min

5. 5.

   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.

   3 min