Kale, Brussels Sprouts, and Steak Stir-Fry

steak stirfry

I’ve heard some really funny jokes about kale – in particular, how horrible kale tastes. (Seriously, click the video link, laugh really hard, and then come back). BUT, I love kale. Really and truly I think kale is great.

Discard the really thick, hard stems and only use baby kale in smoothies and you’ve got a really versatile and healthy vegetable. If you don’t share my love of kale, you can substitute spinach or cabbage in this recipe. Due to pesticide use I always buy organic kale and spinach. I love to steam kale and I L-O-V-E, love kale chips. Search “kale” and you’ll find several other recipes here.

This is my latest kale recipe and you could easily substitute the steak for chicken, pork, or tofu/tempeh if steak isn’t your thing. Stir-fry is such a great meal for busy weeknights and for company because it is quick and easily customizable. Enjoy!

Kale, Brussels Sprouts, and Steak Stir-Fry
 
Recipe Type: Entree
Cuisine: Asian
Author: Heavily adapted, Bon Appetit March 2013
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
Ingredients
  • 3 tbsp. oyster sauce
  • 2 tbsp. soy sauce, low sodium
  • 2 tbsp. ponzu sauce
  • 2 tbsp. unseasoned rice vinegar
  • 1/4 cup water
  • 3 tbsp. canola oil, divided
  • 1 lb. brussels sprouts, cleaned and halved
  • 6 scallions, sliced with whites/greens divided
  • 3 garlic cloves, sliced
  • 2 tbsp. minced fresh ginger
  • 1 jalapeno, minced
  • 8 oz. flank steak, thinly sliced against the grain
  • S/P
  • 1 bunch kale, stems removed/discarded and leaves torn into bite-size pieces
  • Cooked rice for serving
  • Chopped fresh tomatoes to top, optional
Instructions
  1. Whisk together all ingredients from oyster sauce to the 1/4 cup water and set aside.
  2. Heat 2 tbsp. oil in a wok set over medium-high heat. Once hot, add the brussels sprouts and cook, tossing frequently, until golden brown, about 4 minutes. Cover and cook until crisp-tender about 2 more minutes. Transfer to a plate.
  3. Heat 1 tbsp. oil to the wok and add the scallion whites, garlic, ginger, and jalapeno. Cook, stirring frequently, until softened and fragrant, about 2 minutes.
  4. Now add the thinly sliced steak. Sprinkle with S/P and toss. Add the brussels sprouts back into the wok and add the kale along with the reserved sauce. Stir all ingredients together and cook until kale is wilted and the steak is browned to your desired temp, about 3-5 minutes.
  5. Serve over cooked rice and top with fresh tomatoes.
 

 

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