Steak and Brussels Sprout Stir-Fry

🥘 Ingredients

• beef sirloin tips
  24 oz
• brussels sprouts
  1 lb
• carrot
  2
• ginger
  1 thumb
• jalapeño
  1
• jasmine rice
  1 c
• lemon
  1
• olive oil
  2 tsp
• pepper
• salt
• scallions
  4
• soy sauce
  2 oz

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring 1 cup salted water to a boil in a medium pot . Once boiling, add jasmine rice . Cover and reduce heat to low. Simmer until tender, ⏱️ 20 minutes . Remove from heat until meal is ready.

   jasmine rice: 1 c
2. 

   2

   Wash and dry all produce. Trim and quarter brussels sprouts lengthwise. Peel and cut carrot diagonally into thin slices. Thinly slice scallions (keeping whites and greens separate). Thinly slice jalapeño (remove ribs and seeds if you prefer less heat). Peel and mince ginger . Halve lemon .

   brussels sprouts: 1 lb, carrot: 2, scallions: 4, jalapeño: 1, ginger: 1 thumb, lemon: 1
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Season beef sirloin tips on all sides with salt and pepper . Sear until browned, ⏱️ 2 minutes per side. Remove from pan and set aside.

   olive oil: 2 tsp, beef sirloin tips: 24 oz, salt, pepper
4. 

   4

   Add the prepared Brussels sprouts, carrot, and 1/2 of the jalapeño (or whole) to the same pan. Toss until just barely tender, ⏱️ 6 minutes . Add the scallion whites and ginger to the same pan. Toss until softened, ⏱️ 4 minutes . Add soy sauce and a squeeze of lemon. Toss until steak reaches desired doneness, ⏱️ 3 minutes . Serve over rice with scallion greens.

   soy sauce: 2 oz