Steak and Brussels Sprouts Stir-Fry
with Carrot, Ginger and Jasmine Rice- Soya
- Sulfites
- Blé
- Gluten
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!
Ingrédients
340 g
Lanières de bœuf
227 g
Choux de Bruxelles
2 pièce(s)
Oignons verts
10 g
Ail
30 g
Gingembre
1 pièce(s)
Piment
170 g
Riz au jasmin
170 g
Carotte
2 cs
Sauce teriyaki
(Contient: Soya, Sulfites, Blé)
1.5 cs
Sauce aux huîtres végétarienne
(Contient: Soya, Sulfites, Gluten)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
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.
