Summary:
Check out this stir-fry recipe with brussels sprouts, sliced beef, and bell pepper. These ingredients are cooked together in a wok with a savory chili-ginger sauce.
INGREDIENTS
- 1 pound brussels sprouts sliced
- 1 red bell pepper chopped
- 8 ounces beef thinly sliced
- 1 scallion thinly sliced
- 2 tablespoons
canola oil sesame seeds to taste
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
sesame oil - 1/3 cup water
- juice from half a lemon
- 1/2 teaspoon salt
INSTRUCTIONS
- 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
This recipe yields 16.5 g net carbs per serving.
A few tips for cooking with a wok:
| Nutrition Facts Per Serving |
| Calories 870 | |
| Total Fat 67g | 103% |
| Saturated Fat 10g | 52% |
| Trans Fat 0.8g | |
| Cholesterol 96mg | 32% |
| Sodium 760mg | 32% |
| Potassium 620mg | 18% |
| Total Carb 28g | 9% |
| Dietary Fiber 11.5g | 46% |
| Sugars 10g | |
| Protein 37g |
PHOTOS
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.
very disappointing. First of all I think the meat should be sauteed prior to the veggies, removed from the wok and then put back in at the end. Second of all, it was a bit too tart. I remedied this by putting in some brown sugar. Not worth all the work.
10 garlic cloves seems a bit much, is that correct?
That’s correct. If you’re sensitive to garlic, you can cut it in half.
Looove this recipe! The colors are beautiful and I bet the brussels sprouts altogether with the rest of the ingredients taste divine!
Thanks Julia!! 🙂 It DID taste great and I couldn’t wait to eat the leftovers!