thegingerchef

Recipes from My Kitchen

A One Man (Pan) Band

on August 28, 2013

Whenever I used to think of brussel sprouts, I always thought of the lifeless goop they served in an elementary school – it smelled, it was mushy, and would be better served with a spork instead of regular utensils.

Until one day…

My friend Theresa sauteed some and deglazed with some red wine vinegar – wow, spectacular.  Since then, I’ve tried lemons, garlic, cheese – a myriad of toppings, and they just keep getting more delicious.  Although this particular recipe might not be my favorite, it’s a great way to use random ingredients I already had on-hand, and you can make it as spicy as you’d like.  Also great as leftovers (as I just had mine for breakfast :-)).

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Ingredients
(From Southern Living magazine)
1/2 lb. Flank Steak
salt, pepper, oil
1/2 C beef broth (or water)
1 Tbsp brown sugar
2 Tbsp soy sauce
2 tsp Lime juice
1/2 tsp corn starch (I used flour)
12 oz. fresh Brussels – trimmed and halved (or quartered)
1 red Jalapeno (or crushed red pepper)
1 Tbsp grated fresh ginger
2 Garlic cloves, minced
1/4 C chopped fresh mint
Rice to serve

Cut the steak into small strips, season with the salt and pepper, and cook in the hot oil in the pan; cook in small batches so you get a good browning on the meat – adding too much to the pan at once will cause them to steam, instead.  Transfer to a clean plate when you’re done.

Whisk the broth (or water) with the sugar, soy sauce, lime juice, and corn starch (flour) – stir well until all ingredients are combined.

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Sautee the Brussels in the same pan you cooked the meat with the hot oil until browned.  Add the pepper, ginger, and garlic and stir fry for ~ 1 minute.  Pour the broth mixture over the sprouts and bring to a boil.  Add in the chopped mint and the steak – serve over rice.

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