Beef-and-Brussels Sprouts Stir-fry

Ingredients

• 0.5 cup beef broth 
• 12 ounces brussels sprouts fresh trimmed halved
• 4 servings rice hot cooked
• 0.5 teaspoon cornstarch 
• 0.5 pound flank steak 
• 1 tablespoon ginger fresh grated
• 0.3 cup mint leaves fresh chopped
• 2  garlic clove thinly sliced
• 1 tablespoon brown sugar light
• 2 teaspoons juice of lime fresh
• 2 tablespoons vegetable oil; peanut oil preferred divided
• 0.1 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 1  serrano chiles red sliced
• 2 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cut steak diagonally across the grain into thin strips.
2. Sprinkle with salt and pepper.
3. 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.
4. Transfer to a plate, and wipe skillet clean.
5. Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
6. Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned.
7. Add jalapeo pepper, ginger, and garlic, and stir-fry 1 minute.
8. 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.
9. Serve over rice.