Bon Appetit; March 2013
Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 391 | ||
Calories from Fat: 141 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 23.2mg | 7 % | |
Sodium 770.8mg | 27 % | |
Potassium 849.8mg | 22 % | |
Total Carbohydrate 44.7g | 13 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 38.8g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 391
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