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:
Nutritional Facts Per Serving
Energy | 540 kcal |
Fat | 9 g |
Saturated Fat | 3 g |
Carbohydrate | 65 g |
Sugars | 9 g |
Cholesterol | 78 mg |
KJ | 2259 kJ |
Dietary Fiber | 10 g |
Protein | 47 g |
Sodium | 889 mg |
Servings: 4 people
Calories: 540kcal
Ingredients
- 1 cup Jasmine Rice
- 16 oz Brussels Sprouts
- 2 ea Carrots
- 4 ea Scallions
- 1 ea Jalapeno
- 1 thumb Ginger
- 1 ea Lemon
- 24 oz Sirloin Tips
- 4 tablespoon Soy Sauce
- 2 teaspoon Vegetable Oil
Instructions
- Cook the rice: 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.
- Prep: 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.
- Sear the steak: 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.
- Start the stir-fry: 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!
Nutrition
Serving: 1meal | Calories: 540kcal | Carbohydrates: 65g | Protein: 47g | Fat: 9g | Saturated Fat: 3g | Fiber: 10g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!