Chinese Takeout Style Beef & Brussel Sprouts (instead of broccoli)

beef

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Lean beef is lower in fat; chicken thighs are often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for a healthier profile.

Start by preparing the marinade: combine 2 tablespoons of hoisin sauce, 4 tablespoons of soy sauce, 1 heaping teaspoon of sriracha, 2 heaping teaspoons of corn starch, 1 teaspoon of garlic powder, and 1/2 teaspoon of ground ginger in a bowl and whisk to combine.

Place beef strips in a gallon size Ziploc bag and pour the marinade over the beef. Seal the bag, removing as much air as possible, and refrigerate for at least 2 hours or up to 8 hours or overnight.

Trim the ends off 2 pounds of fresh brussels sprouts. Boil them in water for about 7 to 10 minutes until they are starting to become tender.

Drain the beef from the marinade and set it aside.

In a bowl, combine 1 tablespoon of rice vinegar, 2 tablespoons of chicken broth, 3/4 cup of oyster sauce, 1/4 cup of brown sugar, 1 tablespoon of sesame oil, 2 tablespoons of corn starch, and salt and pepper to taste. Whisk together and set aside.

Heat a pan on high heat and add enough oil to cover the bottom. Add the beef strips and let them cook on high heat for 1 minute without stirring.

Transfer the beef to a plate and set aside.

In the same pan, add 6-8 cloves of minced garlic, 1 heaping tablespoon of shredded fresh ginger, 1/4 teaspoon of crushed red pepper flakes, and about a teaspoon of oil. Mix together.

Add a couple more tablespoons of oil to the pan and then add the boiled brussels sprouts. Cook for about 1-2 minutes.

Add the garlic and ginger mixture to the pan, followed by the cooked beef. Stir to combine everything together.

Whisk the sauce made earlier and pour it into the pan. Stir everything together and let it cook on medium heat for about 2-3 minutes until the sauce thickens.

Top with diced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens