Categories: Beef main dish

Ingredients

• 1/2 lb. flank steak
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 2 Tbsp. peanut oil, divided
• 1/2 cup beef broth or water
• 1 Tbsp. light brown sugar
• 2 Tbsp. soy sauce
• 2 tsp. fresh lime juice
• 1/2 tp. cornstarch
• 12 oz. fresh Brussels sprouts, trimmed and halved
• 1 red jalapeno or red Serrano pepper sliced
• 1 Tbsp. grated fresh ginger
• 2 garlic cloves, thinly sliced
• 1/4 cup chopped fresh mint
• Hot cooked rice

Directions

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

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