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!
