Steak and Brussels Sprout Stir-Fry

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    5686

    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!

    Tags: Gluten free
    Allergens: SoyWheat

    Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

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    Ingredients

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    12 ounce
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    8 ounce
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    1 thumb
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    2 unit
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    1 unit
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    ½ cup
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    1 unit
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    1 unit
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    1 ounce

    Not Included in your Delivery

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    1 teaspoon
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    unit

    Utensils

    • Pot
    • Peeler
    • Large Pan
    • Fork

    Instructions

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    1
    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.
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    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.
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    3
    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.
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    Add Brussels sprouts, carrots, and as much jalapeño as you like to same pan. Toss until veggies are just barely tender, 5-6 minutes.
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    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.
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    Serve: Fluff rice with a fork. Serve stir-fry on a bed of rice, top with scallion greens, and enjoy!