Beef and Brussel Sprout Skillet

Savory beef and Brussels sprout skillet is a hearty, nutritious, IP aprroved dish.

Allowed for Ideal Protein phases 1 to 3.

Serving size

Ingredients

2 tbsp. Reduced-sodium Soy Sauce
1 tbsp. Vinegar
1 tbsp. Oil
4 Cups Brussels Sprouts, Halved
8 Ounces Flank or Skirt Steak, Thinly Sliced Against the Grain
to taste Salt
2 Scallions, Whites Chopped, Greens Sliced
2 Garlic Cloves, Sliced
1 tbsp. Chopped Peeled Ginger
1 Fresno Chile or Jalapeño, Sliced Into Rings

Preparation

Step 1

In a small bowl, mix the soy sauce and vinegar.

Step 2

Place the thinly sliced steak in a separate bowl and pour half of the soy sauce mixture over it. Toss to coat the steak and let it marinate for about 15-20 minutes.

Step 3

Wash the Brussels sprouts and halve them. If they are particularly large, you can quarter them.

Step 4

Heat half of the oil in a large skillet over medium-high heat. Add the Brussels sprouts and season with a pinch of salt.

Step 5

Cook, stirring occasionally, until they are browned and tender, about 8-10 minutes. Remove them from the skillet and set aside.

Step 6

In the same skillet, heat the remaining oil. Add the marinated skillet.

Step 7

Cook the steak until browned and cooked to your desired level of doneness, about 2-3 minutes per side for medium-rare. Remove the steak from the skillet and set aside.

Step 8

In the same skillet, add the chopped scallion whites, sliced garlic, chopped ginger, and slices of Fresno chile or jalapeño. Sauté for about a minute or until fragrant.

Step 9

Return the Brussels sprouts and steak to the skillet. Pour in the remaining soy sauce mixture. Cook everything together for another 2-3 minutes, stirring occasionally.

Step 10

Serve and Enjoy!

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