Ingredients

• 3 tablespoons oyster sauce
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 4 tablespoons vegetable oil, divided
• 1 pound brussels sprouts, halved
• 8 ounces flank or skirt steak, thinly sliced against the grain
• Kosher salt
• 4 scallions, whites chopped, greens sliced
• 3 garlic cloves, sliced
• 2 tablespoons chopped peeled ginger
• 2 medium carrots, peeled, thinly sliced on a diagonal
• 1 Fresno chile or jalapeño, sliced into rings
• Steamed rice (for serving)

Directions

1. Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside. Heat 2 tablespoons 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 skillet.

2. Season steak with salt. Heat 1 tablespoon oil in same 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.

3. Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

4. 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 scallion greens.

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