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 SPROUTS
Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.
Provided by Genevieve Ko
Categories easy, quick, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
- Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
- Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.
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