Friday, March 29

Steak, Mushroom, & Brussels Sprout Stir-Fry

Steak Mushroom Brussels Sprout Stir-fry


This is the newest recipe in my growing index of stir-fry dishes. Tender slices of skirt steak and mushrooms get paired with shredded brussels sprouts and tossed in a yummy brown sauce. It's inspired by a recent recipe in Bon Appetit, but with more veggies since I'm still trying to get back on track from Vegas. It's almost like a warm Asian salad with the slightly-crisp brussels sprout leaves making up more than half the dish. I found that it was fully satisfying without any accompanying rice, but if you are trying to stretch it to feed more people (or just love rice) you could certainly serve some on the side. As with all stir-fries, this meal cooks in just a few minutes so it's important to prep everything in advance so that the ingredients can be added quickly while cooking. Leftovers reheat easily for a second lunch or dinner the next day.


Related Recipes:
- Beef & Eggplant Stir-Fry
- Thai Stir-Fried Brussels Sprouts
- Beef, Mushroom, & Snow Pea Stir-Fry


Steak, Mushroom, & Brussels Sprout Stir-Fry:
  • Heat 2 tbsp. canola oil in a large wok over very high heat.
  • Once oil is nearly smoking, add in 1 lb. thinly sliced brussels sprouts, 6 diced scallions, and 8 oz. thinly sliced mushrooms.
  • Cook vegetables for 4-6 minutes, or until softened and caramelized in some places.
  • Remove vegetables to a plate and return the empty wok to the heat.
  • Add in 1 tbsp. more oil and then add in 1 tbsp. matchstick-sized pieces of ginger, 2 tbsp. minced garlic, and 1 minced Fresno chile.*
  • Cook for 30 seconds, or until fragrant but not brown, then add in 3/4 lb. thinly sliced skirt steak.**
  • Cook for 3-4 minutes, or until meat is brown, then add in the vegetables.
  • Meanwhile, whisk together 3 tbsp. soy sauce, 3 tbsp. oyster sauce, 1 tbsp. rice vinegar, and a pinch of sugar in a small bowl.
  • Pour sauce into the wok and toss to combine.
  • Cook for 2 minutes, or until sauce has thickened and coated the meat and vegetables.
  • Divide onto plates and serve.

Serves four
*I left in most of the seeds for extra heat. If you want it even spicier you can use a hotter chile.
**Slice steak very thinly across the grain to keep it tender. Can substitute with flank steak.