Steak and Brussels Sprout Stir-Fry with Carrot, Ginger, and Jasmine Rice
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!
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
Serve: Fluff rice with a fork. Serve stir-fry on a bed of rice, top
with scallion greens, and enjoy!