Chili-Ginger Brussels Sprouts + Beef
For the chili-ginger sauce:
- 3 jalapeños or other chili peppers seeded and chopped
- 2- inch piece fresh ginger peeled and sliced
- 10 garlic cloves
- 1/3 cup
- 1/3 cup water
- juice from half a lemon
- 1/2 teaspoon salt
- Combine the chili-ginger sauce ingredients and blend until smooth. Marinate the sliced beef in the chili-ginger sauce for 30 minutes in the refrigerator.
- Heat canola oil in a wok over medium heat. Add the brussels sprouts. Turn the heat to medium-high. Cook for 5 minutes, stirring regularly. Add bell pepper to the wok, cooking for 1 minute.
- Add the marinated beef and chili-ginger sauce to the wok. Stir and cook until the beef is medium rare, about a few minutes.
- Turn off the heat. Stir in scallions and sesame seeds. Serve immediately.
|Nutrition Facts Per Serving|
|Total Fat 67g||103%|
|Saturated Fat 10g||52%|
|Trans Fat 0.8g|
|Total Carb 28g||9%|
|Dietary Fiber 11.5g||46%|
NOTES & TIPS
A few tips for cooking with a wok:
- Don’t overcook the beef. Turn off the stovetop burner as soon as the beef is cooked so that the meat doesn’t get tough. For more tender beef, slice the meat into very thin strips.
- Use dry vegetables. If your brussels sprouts are wet, dry them off in a salad spinner before cooking. It’s best to use dry ingredients in a wok if you want a proper stir-fry.
- Chop your ingredients to the same size so that they take roughly the same amount of time to cook. You don’t want some vegetables to be overcooked and burnt while others are still undercooked.