Makes 4 servings
1/2 .............. pound flank steak
1/4 ..............teaspoon salt
1/8 ..............teaspoon freshly ground pepper 2 .................tablespoons peanut oil, divided
1/2 ..............cup beef broth or water
1 .................tablespoon light brown sugar
2 .................tablespoons soy sauce
2 .................teaspoons fresh lime juice
1/2 ..............teaspoon cornstarch
12 ...............ounces fresh Brussels sprouts, trimmed and halved 1 .................red jalapeño or red serrano pepper, sliced 1 .................tablespoon grated fresh ginger
2 .................garlic cloves, thinly sliced
1/4 ..............cup chopped fresh mint
**Hot cooked rice**
1. Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
2. Stir-fry steak, in 2 batches, in 1 Tbsp. hot oil in a large cast-iron or stainless-steel skillet over high heat 2 to 3 minutes or until meat is no longer pink. Transfer to a plate, and wipe skillet clean.
3. Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
4. Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned. Add jalapeño pepper, ginger, and garlic, and stir-fry 1 minute. Pour soy sauce mixture over Brussels sprouts, and bring mixture to a boil. Cook, stirring often, 3 to 4 minutes or until sprouts are tender. Stir in mint and steak. Serve over rice.
TIP :
A ripping-hot skillet works as well as a wok to sear food fast. Just be sure to use one that can take the heat, preferably cast-iron or a large, heavy-bottomed stainless. Feel free to substitute any cruciferous vegetable cut into even pieces in place of Brussels sprouts, from broccoli and cauliflower to cabbage and bok choy.
Heart Healthy
