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Steak and Brussels Sprouts Stir-Fry

Steak and Brussels Sprouts Stir-Fry

with Carrot, Ginger and Jasmine Rice

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Strips

227 g

Brussels Sprouts

2 unit

Green Onion

10 g


30 g


1 unit

Red Chili Pepper

170 g

Jasmine Rice

170 g


2 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

1.5 tbsp

Vegetarian Oyster Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories854 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate95 g
Sugar10 g
Dietary Fiber8 g
Protein47 g
Cholesterol80 mg
Sodium923 mg
Utensilsarrow down iconarrow down icon
Small pot
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.