STEAK AND BRUSSELS SPROUTS STIR-FRY
This classic recipe is presented with a unique twist in that it features Brussels sprouts. With only eight ounces of steak for four servings, it is very low in fat and calories. The jalapeno pepper and ginger adds spice, while the carrots add a touch of sweetness to this dish. Based on a recipe found in "Bon Appetit", March 2013 edition.
Provided by smellofrosemary
Categories main dish
Time 38m
Yield 4
Number Of Ingredients 13
Steps:
- Mix oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out the skillet.
- Season steak with salt. Heat 1 tablespoon of oil in skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussels sprouts.
- Heat remaining 1 tablespoon of oil in skillet. Add whites from the green onion, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed.
- Add carrots and jalapeno pepper and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
- Return Brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with remainder of the green onions, serves 4.
- Visit http://smellofrosemary.blogspot.com/
STIR-FRIED BRUSSELS SPROUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook one 12-ounce bag shaved Brussels sprouts, 4 ounces sliced mushrooms and a pinch of salt in a skillet with vegetable oil until crisp-tender, 5 to 6 minutes, stirring halfway through. Push the vegetables to one side. Add 1 teaspoon oil and 1 minced garlic clove; cook 20 seconds. Add 3 tablespoons Asian sweet chili sauce and 1 tablespoon fish sauce; toss. Top with chopped cilantro and mint.
BRUSSELS SPROUTS AND STEAK STIR-FRY
This stir-fry has a brand new look, made with frozen Brussels sprouts & butter sauce. A quick dinner with a restaurant flair!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook Brussels sprouts for minimum time as directed on box.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 1 to 2 minutes or until beef is no longer pink; remove from pan.
- Add bell pepper and onion to skillet; cook and stir 2 minutes. Add stir-fry sauce and red pepper flakes. Reduce heat; cook and stir about 2 minutes longer or until vegetables are crisp-tender. Stir in beef and Brussels sprouts & butter sauce; cook about 1 minute or until hot. Serve with rice.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 0 g
STIR-FRIED BRUSSELS SLAW
Brussels sprouts are stir-fried to retain their crispness and then tossed in a mustard, honey and white wine vinegar dressing. You can trim and slice the Brussels sprouts and make the dressing ahead of time, then set aside until you're ready to stir-fry.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a bowl (or a jam jar), whisk together the white wine vinegar, balsamic, mustard, 1 teaspoon of salt and 1 tablespoon of olive oil.
- Heat a wok or large frying pan over medium-high heat until hot, add the remaining tablespoon of olive oil and toss in the Brussels sprouts. Stir fry for about 2 minutes, shaking the pan, until the sprouts are just starting to color.
- Add enough dressing to just coat the sprouts; any leftover dressing will keep in the fridge for 2 weeks to use as a salad dressing.
- Give them a good toss, then tip into a serving bowl. Scatter over the parsley to garnish.
SUPERB STIR FRIED BRUSSELS SPROUTS
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
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
MUSHROOM AND BRUSSELS SPROUT STIR-FRY
"My kids demand vegetables every night because, cooked this way, they're flavorful and beautiful," says chef Phan. Reprinted from "The Slanted Door" (Ten Speed Press) by Charles Phan, © 2014.
Provided by Charles Phan
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering. Add the mushrooms and sauté until soft, adding a bit of water if necessary. Remove the mushrooms and set aside.
- Pour remaining oil into the wok and add the garlic and Brussels sprouts. Stir-fry the vegetables, adding the rice wine, fish sauce, and cooked mushrooms, and continue stirring 15-30 seconds so the liquid can evaporate. Remove from the wok and serve immediately.
BRUSSELS SPROUTS AND NOODLE STIR-FRY
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
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
BRUSSELS SPROUTS AND CHICKEN STIR FRY
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
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
STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS AND SHERRY
This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.
Provided by Tara Parker-Pope
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves. Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down. Cut scant 1/4-inch-thick slices to make about 6 cups. Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water. Put the colander into the salad spinner and spin to remove excess water. Combine the sherry and soy sauce in a cup. Combine the salt and pepper in a small dish.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant. Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green. Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated. Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated. Sprinkle with the pine nuts.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 253 milligrams, Sugar 3 grams, TransFat 0 grams
More about "brussels sprouts steak stir fry food"
STEAK & BRUSSELS SPROUTS STIR FRY | KITA ROBERTS …
From girlcarnivore.com
Reviews 2Category Main CourseCuisine American, FusionTotal Time 20 mins
- Whisk the oyster sauce, soy sauce and vinegar in a small bowl. Add water and stir to combine. Set aside
- When the oil is hot, add the brussels sprouts and cook, tossing as needed, until golden brown, about 4 to 5 minutes. Cover and cook for 3 minutes longer. With a slotted spoon, transfer to a large bowl, cover, and set aside. Set wok back over heat.
BRUSSELS SPROUT STIR FRY - CHEF SAVVY
From chefsavvy.com
Cuisine AsianTotal Time 15 minsCategory Side DishCalories 96 per serving
BRUSSELS SPROUTS AND STEAK STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (69)Author Chris MoroccoServings 4Total Time 25 mins
RIBEYE STEAK AND BRUSSELS SPROUTS STIR FRY - YOUTUBE
From youtube.com
Author W2 KITCHENViews 164
STIR-FRIED BRUSSELS SPROUTS RECIPE | BON APPéTIT
From bonappetit.com
STIR-FRIED BRUSSELS SPROUTS - CLEAN FOOD CRUSH
From cleanfoodcrush.com
SAUTéED BRUSSELS SPROUTS {BEST EVER RECIPE!} - WELL PLATED BY ERIN
From wellplated.com
STEAK AND BRUSSELS SPROUTS STIR-FRY RECIPE | HELLOFRESH
From hellofresh.ca
RIBEYE STEAK AND BRUSSELS SPROUTS STIR FRY : R/SMALLYOUTUBERS
From reddit.com
RIBEYE STEAK AND BRUSSELS SPROUTS STIR FRY : …
From reddit.com
THE BEST STIR-FRY RECIPES FOR DINNER | MARTHA STEWART
From marthastewart.com
STEAK AND BRUSSELS SPROUT STIR-FRY RECIPE | HELLOFRESH
From hellofresh.com
RIBEYE STEAK AND BRUSSELS SPROUTS STIR FRY : R/FOODVIDEOS
From reddit.com
RIBEYE STEAK AND BRUSSELS SPROUTS STIR FRY : R/FOODVLOG
From reddit.com
GOCHUJANG STIR-FRIED BRUSSELS SPROUTS - MINIMALIST BAKER
From minimalistbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love