Ingredients
Method
- Prep the Brussels sprouts: Trim off any yellow outer leaves from the Brussels sprouts, then cut them in half lengthwise through the core. Pat dry with a paper towel — this step matters because moisture is what keeps vegetables from browning properly.
- Season the steak: Slice the flank steak against the grain into thin strips. Season with salt and pepper on both sides. Let sit at room temperature for about 10 minutes while you get everything else ready.
- Cook the Brussels sprouts: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until it's hot enough to sizzle when you add a drop of water. Add 2 tablespoons olive oil, then spread out the Brussels sprouts in a single layer. Cook undisturbed for 4-5 minutes until they develop deep golden-brown spots on one side.
- Stir-fry the steak: Push the browned Brussels sprouts to one side of the pan or remove them entirely to a plate. Add remaining olive oil if needed, then add the seasoned steak in a single layer (work in batches if your pan is crowded). Cook for 1-2 minutes per side without moving around — you want good browning, not steaming. Internal temperature should reach 130°F for medium-rare or 145°F for medium.
- Finish the dish: Once the steak is cooked, return the Brussels sprouts to the pan along with garlic, soy sauce, rice vinegar, and sugar. Toss everything together for another minute until the flavors meld and the garlic becomes fragrant. Season to taste with additional salt and pepper if needed.
- Serve immediately: Transfer to a serving platter or individual bowls. Top with optional garnishes like toasted sesame seeds, sliced scallions, or red pepper flakes. Best served hot alongside rice or noodles.
Nutrition
Notes
Substitutions: You can use any cut of steak that works well for stir-frying — flank, skirt, or even thinly sliced sirloin all work beautifully. For a lighter option, swap the beef for chicken breast strips and reduce cooking time by about 30 seconds per side.
Make-ahead tip: The Brussels sprouts can be prepped up to two days in advance if stored in an airtight container in the refrigerator. They'll actually hold their texture better this way because they've had time to release some moisture.
Storage: This dish keeps well in the refrigerator for 3-4 days when covered tightly. Reheat gently in a skillet over medium-low heat with a splash of water to prevent drying out, or microwave in short bursts until warmed through.
Serving suggestion: I love this alongside jasmine rice, but it also works beautifully as a standalone dish with crusty bread on the side for scooping up any leftover juices from the pan.