Steak and Brussels Sprout Stir-Fry
with Carrot, Ginger, and Jasmine Rice
- Soy
- Wheat
Brussels sprouts and stir-fry may sound like an unlikely pair, but trust us, it works. The addition of this cruciferous veggie adds a seasonal flair to the dish—not to mention a hefty dose of iron and Vitamins A and C. Feel free to add as much or as little jalapeño as you like. After all, you’re the chef!
Ingredients
12 ounce
Beef Sirloin Tips
½ cup
Jasmine Rice
8 ounce
Brussels Sprouts
1 unit
Carrots
1 thumb
Ginger
1 unit
Jalapeño
2 unit
Scallions
1 ounce
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Lemon
Not included in your delivery
1 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Bring 1 cup salted water to a boil in a medium pot. Once boiling, add rice. Cover and reduce heat to low. Simmer until tender, 15-20 minutes. Remove from heat until meal is ready.
Wash and dry all produce. Trim and quarter Brussels sprouts lengthwise. Peel and cut carrot on a diagonal into thin slices. Thinly slice scallions, keeping whites and greens separate. Thinly slice jalapeño, removing ribs and seeds if you prefer less heat. Peel and mince ginger. Halve lemon.
Heat a drizzle of vegetable oil in a large pan over medium-high heat. Season sirloin tips on all sides with salt and pepper. Sear until browned, 1-2 minutes per side. Remove from pan and set aside.
Add Brussels sprouts, carrots, and as much jalapeño as you like to same pan. Toss until veggies are just barely tender, 5-6 minutes.
Finish the stir-fry: Add scallion whites and ginger. Toss until veggies are softened, 3-5 minutes. Add soy sauce, steak, and a squeeze of lemon. Toss until steak is cooked to desired doneness, 2-3 minutes.
Serve: Fluff rice with a fork. Serve stir-fry on a bed of rice, top with scallion greens, and enjoy!
