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stir fry meal prep recipe
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5 from 1 vote

Steak and Brussels Sprout Stir-Fry

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch, Main Dish
Cuisine: American
Keyword: Meal Prep, Steak
Servings: 4 people
Calories: 540kcal
Author: Meal Prep on Fleek


  • 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 tbsp Soy Sauce
  • 2 tsp Vegetable Oil


  • 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!


Serving: 1meal | Calories: 540kcal | Carbohydrates: 65g | Protein: 47g | Fat: 9g | Saturated Fat: 3g | Fiber: 10g