I am so glad that it’s Friday because I have the BEST meal to try. I love when I get a new recipe to make because it keeps things fresh. This Spicy Steak and Brussels Stir Fry sounds amazing and is packed with greens and lean meat! I know there are people out in the world who will say Brussels?…NO WAY! But I will always back my brussels up because they are so good if you make them right! My favorite is the simple salt pepper and butter, but you can do balsamic glazed or honey and bacon and have such a yummy side. Be open to trying something fresh and you may be surprised. I am so glad you all are on this journey with me and can’t wait to see where it takes us. Have a great weekend!
3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce (sub coconut aminos)
2 tablespoons unseasoned rice vinegar
4 tablespoons coconut oil, divided
1 pound brussels sprouts, halved
8 ounces flank or skirt steak, thinly sliced against the grain
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
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.