Brussels Sprouts and Steak Stir-Fry

Ingredients

• 1 pound brussels sprouts halved
• 2 medium carrots peeled thinly sliced
• 1  fresno chile sliced into rings
• 4 servings rice steamed (for serving)
• 3  garlic cloves sliced
• 2 tablespoons ginger peeled chopped
• 4 servings kosher salt 
• 3 tablespoons soya sauce reduced-sodium
• 3 tablespoons oyster sauce 
• 4  scallions sliced chopped
• 8 ounces skirt steak thinly sliced
• 2 tablespoons unseasoned rice vinegar 
• 4 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk oyster sauce, soy sauce, vinegar,and 1/4 cup water in a small bowl; setsauce aside.
2. Heat 2 tablespoons oil in a large skillet overmedium-high heat.
3. Add brussels sproutsand cook, tossing occasionally, untilgolden brown, about 4 minutes. Cover andcook until crisp-tender, about 3 minuteslonger.
4. Transfer to a plate; wipe out skillet.
5. Season steak with salt.
6. Heat 1 tablespoon oilin same skillet over high heat until justbeginning to smoke.
7. Add steak in a singlelayer; cook until browned, about3 minutes. Turn and cook until nearlycooked through, about 30 seconds.
8. Addto brussels sprouts.
9. Heat remaining 1 tablespoon oil in sameskillet.
10. Add scallion whites, garlic,and ginger and stir until fragrant, about1 minute, adjusting heat as needed.
11. Add carrots and chile and cook, tossingoccasionally, until carrots are slightlysoftened, about 2 minutes.
12. Return brussels sprouts and steakto skillet and add reserved sauce. Cook,tossing occasionally, until sauce isthickened, about 3 minutes.
13. Serve withsteamed rice and garnish with scalliongreens.
14. Per serving: 318 calories, 18 g fat, 6 g fiber
15. Bon Appétit