Brussels Sprouts And Steak Stir Fry Food

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STEAK AND BRUSSELS SPROUT STIR-FRY WITH CARROT, GINGER, AND JASMINE RICE



Steak and Brussels Sprout Stir-Fry with Carrot, Ginger, and Jasmine Rice image

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!

Provided by HelloFresh

Categories     main course

Time 30m

Number Of Ingredients 12

12 ounce Beef Sirloin Tips
½ cup Jasmine Rice
8 ounce Brussels Sprouts
1 unit Carrots
1 thumb Ginger
1 unit Jalapeño
2 unit Scallions
1 ounce Soy Sauce
1 unit Lemon
1 teaspoon Olive Oil
unit Kosher Salt
unit Pepper

Steps:

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

Nutrition Facts : Calories 540 kcal, Fat 9 g, SaturatedFat 3 g, Carbohydrate 65 g, Sugar 9 g, Protein 47 g, Fiber 10 g, Cholesterol 78 mg, Sodium 889 mg

BRUSSELS SPROUTS AND NOODLE STIR-FRY



Brussels Sprouts and Noodle Stir-Fry image

Entered for safe-keeping, from Better Homes and Gardens "Cook's Secrets: 62 Recipes You'll Want to Make Forever". Look for smaller, compact sprouts that are vivid green (sweetest). Larger Brussels sprouts can be a little bitter. Brussels sprouts can be stored in the refrigerator for up to 3 days. To store fresh cilantro, cut 1/2-inch from the bottoms of stems and stand in small jar or glass with about 1 inch of water; loosely cover with a plastic bag, and if you change the water every few days, it will stay fresh for up to 2 weeks. One tablespoon grated fresh ginger will be about 1 inch of fresh ginger (if using a microplane grater, 1 tablespoon will be too much). To make it a main dish, add 2 cups chopped, cooked chicken breast or ham or cooked and shelled and deveined shrimp to the skillet when you add the broth.

Provided by KateL

Categories     Onions

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

3 ounces thin whole wheat spaghetti (dried) or 3 ounces multi-grain spaghetti (dried)
2 tablespoons olive oil
1 cup red onion, thinly sliced (1 large)
3 garlic cloves, minced
12 ounces fresh Brussels sprouts, trimmed and thinly sliced
1 tablespoon fresh ginger, grated (see Recipe Description)
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced sodium soy sauce
1/2 cup carrot, shredded (1 medium)
1/3 cup fresh cilantro, snipped
3 tablespoons slivered almonds, toasted

Steps:

  • Break spaghetti into pieces. Cook according to package directions; drain. Return spaghetti to hop pan; cover and keep warm.
  • (Trim Brussels sprouts like mini cabbages, removing the stems and wilted or damaged outer leaves. Rinse and pat dry. Cut sprouts crosswise into thin (about 1/4-inch) slices. They will then cook quickly and evenly, but overcooking will make them mushy and smelly.).
  • In a large skillet over medium-high heat, heat oil. Add onion and garlic; cook for 1 minute.
  • Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute more.
  • Add broth and soy sauce (and desired protein, if any). Cook about 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
  • Remove from heat.
  • Stir in cooked spaghetti, carrot, and cilantro. Sprinkle with almonds.
  • Serve immediately.

Nutrition Facts : Calories 118.3, Fat 5, SaturatedFat 0.7, Sodium 156.4, Carbohydrate 16.1, Fiber 2.6, Sugar 2.4, Protein 4.5

SUPERB STIR FRIED BRUSSELS SPROUTS



Superb Stir Fried Brussels Sprouts image

If you've never stir fried sprouts before, then dust off that wok and get to it! Tnis is a superb way to handle Brussels sprouts, crisp, tender and tasty!!!

Provided by MarieRynr

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 lb Brussels sprout, trimmed and thinly sliced
6 pieces sun-dried tomatoes packed in oil, cut into fine shreds
1 finely grated lemon, zest of
1 -2 tablespoon lemon juice

Steps:

  • Heat your wok over high heat until very hot, add the olive oil and swirl around once.
  • Now add the garlic and stir fry for a few seconds to scent the oil.
  • Immediately tip in the sprouts (before the garlic has a chance to burn) and stir fry constantly for about 4 minutes until the sprouts are cooked-you are aiming for tenderness with a residual crunch.
  • Stir in the sun dried tomato strips, the lemon zest and lemon juice to taste; then stir fry for a final 30 seconds or so.
  • Taste and season with salt and pepper if necessary.

Nutrition Facts : Calories 113.3, Fat 8, SaturatedFat 1.1, Sodium 36.2, Carbohydrate 9.9, Fiber 3.3, Sugar 2.1, Protein 3.2

BRUSSELS SPROUTS AND CHICKEN STIR FRY



Brussels Sprouts and Chicken Stir Fry image

A delicious stir-fry, economical and quick to make. I like to serve this over soba noodles and rice would work as well. Don't let the length of the ingredients list put you off.

Provided by sugarpea

Categories     One Dish Meal

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 18

1 large egg white
2 teaspoons cornstarch, divided
6 ounces boneless skinless chicken breasts, cut into 3/4 inch pieces
2 cups Brussels sprouts, trimmed and halved, if large, quartered
1 1/2 tablespoons soy sauce
1/2 teaspoon sugar
3/4 tablespoon rice vinegar
3 tablespoons chicken broth
1/2 teaspoon sesame oil
1/2 teaspoon cold water
2 tablespoons vegetable oil
1 shallot, minced
1 garlic clove, minced
2 teaspoons gingerroot, peeled and minced
1/2 red bell pepper, cut into 3/4 inch pieces
1/2 cup scallion, cut diagonally into 3/4 inch pieces
4 ounces water chestnuts, sliced thin, blanched for 30 seconds, cooled under cold water
salt and pepper

Steps:

  • Whisk egg white and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil Brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
  • In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
  • Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
  • Stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the Brussels sprouts and stir-fry 1 minute.
  • Make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
  • Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.

Nutrition Facts : Calories 367.9, Fat 16.6, SaturatedFat 2.4, Cholesterol 49.3, Sodium 936.4, Carbohydrate 29.7, Fiber 5.2, Sugar 7.4, Protein 27.2

BRUSSELS SPROUTS, AND NOODLE STIR FRY



Brussels Sprouts, and Noodle Stir Fry image

Make and share this Brussels Sprouts, and Noodle Stir Fry recipe from Food.com.

Provided by adopt a greyhound

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 ounces thin spaghetti
2 tablespoons olive oil
1 medium red onion, fine dice
3 garlic cloves, minced
12 ounces Brussels sprouts, trimmed and thinly sliced
1 tablespoon grated fresh ginger
1 cup shredded cooked chicken breast, if using
1/4 cup cashews
1/4 crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced sodium soy sauce
1/2 cup shredded carrot
chopped cilantro, to garnish

Steps:

  • Break spaghetti into 1-inch pieces. Cook according to package directions and drain. Return to the hot pan, keep warm.
  • Meanwhile, in a large skillet over medium high heat, add oil. Add onion and garlic and cook for 2 minutes, stirring often. Add the Brussels sprouts, ginger, chicken, cashews and red pepper flakes. Cook, stirring for about 3 minutes. Add the broth and soy sauce. Allow to boil and cook until most of the liquid has evaporated, about 2-3 minutes (stirring occasionally). Remove from heat.
  • Stir in cooked spaghetti and carrots, stirring to combine. Top with cilantro before serving.

Nutrition Facts : Calories 319.7, Fat 14.6, SaturatedFat 2.7, Cholesterol 29.4, Sodium 387.7, Carbohydrate 29.4, Fiber 3.5, Sugar 4.1, Protein 19.8

ASIAN STIR-FRIED BRUSSELS SPROUTS



Asian Stir-Fried Brussels Sprouts image

Make and share this Asian Stir-Fried Brussels Sprouts recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs Brussels sprouts, washed, trimmed with x cut on bottom of each (can use frozen)
1 1/2 tablespoons peanut oil
1 -2 teaspoon minced garlic
1/2 tablespoon grated gingerroot
1 tablespoon soy sauce
1/2-1 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon sesame seeds
1 teaspoon sesame oil

Steps:

  • Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
  • Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
  • Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
  • Toss with sesame oil and serve warm.

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