Strip Steak & Brussels Sprouts Stir Fry with Jalapeño Pepper

Directions

1. Prep the vegetables by washing Brussels sprouts, carrot, jalapeño, and green onions; trim the roots.
2. Slice the carrot into ¼-inch rounds and place them in a bowl for later.
3. Halve and seed the jalapeño, then slice; peel and mince garlic; peel and grate or mince the ginger; transfer all to a small bowl.
4. Trim the white and green parts of the green onions separately; slice the whites and set the greens aside for garnish.
5. Trim the ends of the Brussels sprouts and halve them lengthwise; place in a separate bowl.
6. In a small bowl, whisk together soy sauce, vinegar, water, and cornstarch to make the sauce.
7. Heat a skillet over medium-high heat and let it warm up.
8. Thinly slice the strip steak into strips.
9. Coat the skillet with oil and cook the steak strips in a single layer until browned, about 2–3 minutes per side; transfer to a plate.
10. Add a bit more oil to the skillet, then cook the Brussels sprouts until golden brown, about 2–3 minutes; transfer to the plate with the steak.
11. Add more oil to the skillet, then cook the white parts of the green onions, jalapeño, garlic, and ginger briefly until fragrant, 15–30 seconds; add the carrot and cook until tender, 2–3 minutes.
12. Return the steak and Brussels sprouts to the skillet and pour in the sauce; cook, stirring occasionally, until the sauce thickens, about 2–3 minutes.
13. To serve, plate the stir-fry and garnish with the remaining green onions.