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 :-)).


(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.


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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