- Servings: 4
This classic recipe is presented with a unique twist in that it features Brussels sprouts.
- 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 green onions, whites chopped, greens sliced
- 3 garlic cloves, sliced
- 2 tablespoons chopped and peeled fresh ginger
- 2 medium carrots, peeled, thinly sliced on a diagonal
- 1 jalapeno pepper, sliced into rings
- Steamed rice (for serving)
DirectionsMix oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
Heat 2 tablespoons of 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 the skillet.
Season steak with salt. Heat 1 tablespoon of oil in 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 of oil in skillet. Add whites from the green onion, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed.
Add carrots and jalapeno pepper 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 remainder of the green onions.