Best Brussels Sprouts Steak Stir Fry Recipes

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BRUSSELS SPROUTS AND STEAK STIR-FRY



Brussels Sprouts and Steak Stir-Fry image

The trick to a successful stir-fry? Prep everything before you cook.

Provided by Bon Appétit Test Kitchen

Categories     Stir-Fry     Quick & Easy     Low Cal     High Fiber     Dinner     Steak     Winter     Healthy     Low Cholesterol     Brussels Sprout     Bon Appétit     Quick and Healthy     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons vegetable oil, divided
1 pound brussels sprouts, halved
8 ounces flank or skirt steak, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced
2 tablespoons chopped peeled ginger
2 medium carrots, peeled, thinly sliced on a diagonal
1 Fresno chile or jalapeño, sliced into rings
Steamed rice (for serving)

Steps:

  • Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
  • Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
  • Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
  • Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

BRUSSELS SPROUTS AND STEAK STIR-FRY



Brussels Sprouts and Steak Stir-Fry image

This stir-fry has a brand new look, made with frozen Brussels sprouts & butter sauce. A quick dinner with a restaurant flair!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 box (10 oz) frozen baby Brussels sprouts & butter sauce
1 teaspoon vegetable oil
3/4 lb boneless beef top sirloin steak, trimmed of fat, cut into 1/8-inch slices
1 medium red, yellow or orange bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/4-inch wedges
1/3 cup stir-fry sauce
1/4 teaspoon crushed red pepper flakes, if desired
2 cups hot cooked brown rice, cooked without salt

Steps:

  • Cook Brussels sprouts for minimum time as directed on box.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 1 to 2 minutes or until beef is no longer pink; remove from pan.
  • Add bell pepper and onion to skillet; cook and stir 2 minutes. Add stir-fry sauce and red pepper flakes. Reduce heat; cook and stir about 2 minutes longer or until vegetables are crisp-tender. Stir in beef and Brussels sprouts & butter sauce; cook about 1 minute or until hot. Serve with rice.

Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 0 g

BRUSSELS SPROUTS AND STEAK STIR-FRY



BRUSSELS SPROUTS AND STEAK STIR-FRY image

Yield 4

Number Of Ingredients 13

3 T oyster sauce
3 T reduced sodium soy sauce
2 T unseasoned rice vinegar
4 T vegetable oil
1 lb brussells sprouts
8 oz. flank or skirt steak
kosher salt
4 scallions
3 garlic cloves
2 T ginger
2 medium carrots
1 fresno chile or jalapeno
rice

Steps:

  • recipe

BRUSSELS SPROUTS STEAK STIR-FRY



BRUSSELS SPROUTS STEAK STIR-FRY image

Yield 4

Number Of Ingredients 12

3 T oyster sauce
3 T reduced sodium soy sauce
2 T unseasoned rice vinegar
4 T vegetable oil
1 lb. brussels sprouts
8 oz. flank or skirt steak
4 scallions
3 garlic cloves
2 T chopped ginger
2 medium carrots
1 fresno or jalapeno pepper
rice

Steps:

  • recipe

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