Steak and Brussels Sprout Stir-Fry Meal Prep

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!

Source: HelloFresh

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

Steak and Brussels Sprout Stir-Fry

Course Lunch, Main Dish

Cuisine American

Keyword Meal Prep, Steak

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 540kcal

Author Meal Prep on Fleek

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!