Steak and Brussels Sprout Stir-Fry

🥘 Ingredients

• beef sirloin tips
  12 oz
• black pepper
  ½ tsp
• brussels sprouts (trimmed and quartered lengthwise)
  8 oz
• carrots (peeled and thinly sliced on a diagonal)
  1 lb
• ginger (peeled and minced)
  1 in
• jalapeño (thinly sliced, ribs and seeds removed if desired)
  1 unit
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions (thinly sliced, whites and greens separated)
  4 unit
• soy sauce
  3 tbsp

🍳 Cookware

• medium pot
• large pan
• fork

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 ⏱️ 15 minutes . Remove from heat and keep covered until ready to serve.

   jasmine rice: 1 c
2. 

   2

   Wash and dry all produce. Prepare brussels sprouts , carrots , scallions , jalapeño , and ginger . Halve lemon .

   brussels sprouts: 8 oz (trimmed and quartered lengthwise), carrots: 1 lb (peeled and thinly sliced on a diagonal), scallions: 4 unit (thinly sliced, whites and greens separated), jalapeño: 1 unit (thinly sliced, ribs and seeds removed if desired), ginger: 1 in (peeled and minced), lemon: 1 unit
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 black pepper . Sear until browned ⏱️ 1 minutes per side. Remove from pan and set aside.

   olive oil: 1 tbsp, beef sirloin tips: 12 oz, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   Add brussels sprouts, carrots, and as much jalapeño as you like to same pan. Toss until veggies are just barely tender ⏱️ 5 minutes .
5. 5

   Finish the stir-fry: Add scallion whites and ginger. Toss until veggies are softened ⏱️ 3 minutes . Add soy sauce , steak, and a squeeze of lemon. Toss until steak is cooked to desired doneness ⏱️ 2 minutes .

   soy sauce: 3 tbsp
6. 6

   Serve: Fluff rice with a fork . Serve stir-fry on a bed of rice, top with scallion greens, and enjoy!