Brussels sprouts and stir-fry may sound like an unlikely pair, but trust us, it works. The addition of this cruciferous veggie adds a seasonal flair to the dish—not to mention a hefty dose of iron and vitamins A and C. Feel free to add as much or as little chili as you like. After all, you’re the chef!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Chili Pepper
Teriyaki Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Vegetarian Oyster Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Wash and dry all produce. In a small pot, bring 1 1/3 cups salted water (double for 4 people) to a boil. Cut the Brussels sprouts in half (or quarters if they are large). Thinly slice the green onions. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 people.) Finely chop the chili, removing the seeds for less heat.
Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Heat a large non-stick pan over high heat. Add a drizzle of oil, then half the beef strips. Cook until browned, 1-2 min per side. Transfer to a plate. Repeat with the remaining beef, and transfer the cooked beef to the same plate.
Reduce the heat to medium. Add another drizzle of oil to the same pan, then the Brussels sprouts, carrots and as much chili as you like. Cook, stirring occasionally, until tender, 6-7 min.
Add the garlic, ginger and half the green onions to the veggie mixture. Cook for 1 min. Add the teriyaki sauce, oyster sauce and beef strips. Stir until warmed through, 1 min.
Fluff the rice with a fork. Divide the rice between bowls. Top with the beef and veggies. Sprinkle with the remaining green onions.