Beef and Brussels Sprouts Stir fry … with ‘rice’

I know I’ve posted other recipes about ‘ricing’ your cauliflower but I like it and do it all the time. Thank goodness PP is a convert. I honestly don’t think he misses his rice.

Don’t ask him, okay?

I saw this recipe in my Southern Living and immediately put the ingredients on my list. I made some modifications for my family.

1/2 lb flank steak (I used 1 lb)
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 cup beef broth or water (I used water)
1 TBSP light brown sugar
2 TBSP soy sauce (I used low sodium)
2 TSO Lime juice
1/2 tsp cornstarch
12 oz brussels sprouts (I used frozen and cut in half)
1 red jalapeno pepper (I used red bell pepper)
2 garlic cloves, thinly sliced (I used way more)
1 TBSP Fresh grated ginger (I forgot to buy this unfortunately)
1/4 C chopped fresh mint (I omitted this)

1. Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
2. Stir fry steak in two batches, in 1 TBSP hot oil in large cast iron or stainless steel skillet over high heat 2-3 minutes or until meat is no longer pink and wipe skillet clean.
3. Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
4. Stir fry brussels sprouts in remaining 1 TBSP hot oil over high heat 2 minutes or until lightly browned. Add jalapeno pepper, ginger, garlic and stir fry 1 minute. Pour soy sauce mixture over brussels sprouts and bring mix to a boil. Cook, stirring often 3-4 minutes. Serve over cauliflower rice.

This was awesome! PP loved it too. He suggested using chicken the next time I make it because he doesn’t love steak, but it broke up the monotony of white meat for me. I’ll make it again!

Peace, love and Sprouts!

To rice the cauliflower:
Wash, cut in chunks, throw into food processor. Process until it resembles rice. I have a huge food processor and have to divide up my cauliflower into thirds. It’s a pain but worth it.
Then I put the riced cauliflower in a microwaveable bowl and nook for about 6 minutes. Meanwhile my stir fry is simmering in it’s spices and sauce with the frozen veggies — which shouldn’t be frozen anymore.
Salt pepper and cumin – voila!
To serve: spoon cauliflower onto plate and then the stir fry mixture — give yourself some of the sauce, the cauliflower soaks it up.

You can eat so much of this and walk away feeling satisfied and not bloated.

Peace Love and Rice ……..

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2 Responses to Beef and Brussels Sprouts Stir fry … with ‘rice’

  1. Malka Fickling says:

    Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved health attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a “renaissance” and growth in production and consumption of Brussels sprouts hybrids.”

    Best wishes

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