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
  • 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
  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.



NY Strip Steak with Cilantro Chile Sauce {and a LaCense Grassfed Beef Review}

 grassfed steak

 When I was thinking of what to buy my brother-in-law for Christmas, I went for something food-based because we both love good, healthy food. And what guy doesn’t love a cooler full of beef? I ordered a sampler from La Cense Beef – a company I had never personally tried. So imagine my surprise when the cooler showed up at my house, literally 2 minutes after telling my sister to keep an eye out for the delivery. Apparently I had convinced myself, in the holiday rush, that I had shipped the order to my BIL despite the fact I had several confirmation emails clearly showing it was heading my way. Uh-oh. I quickly sent my BIL another order and now I had something new to try as well.

We started with these NY strip steaks and then also tried their steak burgers. Both were delicious and I got great reviews from my sister and BIL as well.

We try to limit our red meat and after being a vegetarian for so many years, and cognizant of the many problems associated with industrial farming, I try get grass fed beef whenever possible. Local is preferable, but I have been disappointed with some of the beef I have purchased at local farmers’ markets so I decided to try a company that had good reviews.  Although I order a lot of frozen seafood, I had never tried beef and was skeptical it would hold up well frozen – I rarely freeze anything. This beef, however, tasted fresh and flavorful. The color of the steaks was a deep red (like a “wine” color) and just the look of it told me it wasn’t the same as what you often find at the supermarket – either browning or pumped with red coloring. 

 I will be ordering again in the future. If you would like more information about grass fed vs. grain fed beef, these are some good reads. There is a lot of debate, but I personally prefer to go the grass fed route whenever possible. And I definitely agree with this article on the top 10 reasons to eat grass fed. Knowing your plate is good for body & soul. 🙂

*Of course, this recipe will work with any cut of steak, grass fed or grain fed. Simply use a meat thermometer to reach your desired level of doneness for any given cut.

NY Strip Steak with Cilantro Chile Sauce {and a LaCense Grassfed Beef Review}
Author: Q&DK
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2
  • 2 bone-in NY Strip Steaks, about 14 oz. each
  • Montreal Steak seasoning mix
  • 2 tbsp. butter
  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 tsp. minced garlic
  • 1 jalapeno, cut into fours
  • Juice of one lemon
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. ground coriander
  • 2 tbsp. olive oil
  1. Let steaks come to room temperature, about 30 minutes. Season both sides generously with a Montreal Steak seasoning mix, or with fresh ground S/P.
  2. Combine all ingredients from cilantro to olive oil in a mini food processor and process until smooth and resembles a pesto. Alternatively, you can finely chop and combine everything by hand.
  3. Set your oven to broil (500 degrees) and move the oven rack to the top third position (1 rung above the middle). On a stove set to medium-high heat, melt the butter in an oven-proof skillet and add the steaks to the skillet. Cook for about 3 minutes until nicely seared on the first side. Flip the steak and move to the oven. Cook until your desired temperature, about 3-5 minutes for medium rare. Take out of the oven about 5 degrees before the desired temperature and let rest 5-10 minutes. Serve hot with the Cilantro Chile sauce.


Spicy Ginger Beef Salad

Spicy Ginger Beef Salad

I know this is soup, chili, and all things pumpkin season, but let’s get real … you will eventually want something totally different.

Like a spicy beef salad with ginger, chile paste, and Sriacha. Yum.

For my non-beef eaters, you can easily substitute beef for chicken, fish, or tofu/tempeh. No problem. Serve this as is, or with a side of jasmine rice and pretend you’re sitting on a Thai beach.

Speaking of Thailand, if you like this recipe, check these others out. And don’t forget to subscribe via email and like Q&DK on facebook to get new recipes as they are published (and nothing else)!

Spicy Ginger Beef Salad
Recipe Type: Entree
Author: Q&DK
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
  • 1 tbsp. canola oil
  • 1 and 1/2 lbs. hanger steak, trimmed
  • Coarse S/P
  • 3 tbsp. low-sodium soy sauce
  • 2 tbsp. minced ginger
  • 2 tbsp. rice vinegar
  • 1 tbsp. minced lemongrass
  • 1 tbsp. dark sesame oil
  • 2 tsp. Sriacha
  • 2 tsp. fish sauce
  • 2 tsp. red chile paste
  • 1 large head green leaf or romaine lettuce, chopped
  • 1 English cucumber, thinly sliced
  • 2 large tomatoes, cut into wedges
  • 1 bunch scallions, chopped
  • Fresh basil to garnish
  • Sesame seeds, optional to garnish
  1. Preheat oven to 425 degrees.
  2. Heat a large oven-proof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Season steak generously with S/P. Add steak to pan and saute for about 5 minutes until browned. Turn steak over and stick in oven. Bake for 8-10 minutes or until desired degree of doneness. Remove from pan and let rest for 10 minutes. Slice across the grain.
  3. Meanwhile, combine all ingredients from soy sauce through chile paste in a small bowl. Stir well to combine and taste. Adjust seasoning as needed. Arrange the vegetables among the plates and top with beef and dressing. Garnish with basil and sesame seeds.


Infographic: Common Grilling Mistakes

I recently professed my love of infographics and here is one perfect for summer grilling season! These grilling tips go great with this post full of my favorite burgers on the grill. Being a vegetarian for so many years, I had to learn how to properly handle meat and many of these tips proved essential to becoming a better grill cook. Enjoy 🙂


*Click the infographic for the original source.

Thai Beef Salad

Thai Beef Salad

Several years ago, my husband and I enjoyed our honeymoon in beautiful Thailand. My favorite dishes while there were fresh salads; often served with rice and teeming with flavor. Whether it was beef, chicken, or fish, the salad often included the protein, fresh vegetables, rice, and an extremely flavorful dressing that was often spiked with chiles. It was paradise for my palate.

So when I saw this recipe in a cookbook I was hoping it would take me back to those meals. And it delivered. This is such an easy meal to prepare and great for guests because you can set out each part individually so everyone can build their own salad. Works great with kids, too. Maybe they’ll only have a plate of rice and tomatoes, but at least they are eating fresh and learning to eat what is prepared.

Thai Beef Salad

Recipe Type: Entree
Cuisine: Thai
Author: Slightly adapted (Mark Bittman’s Leafy Greens)
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
  • 8 to 10 ounces beef tenderloin or sirloin
  • 1 large or 2 small heads lettuce (boston or green leaf, recommended), trimmed, washed and dried
  • 2 tbsp. fresh cilantro leaves
  • 1 small red onion, sliced
  • 1 small cucumber, sliced
  • 1-2 large tomatoes, sliced
  • 4 tbsp. fresh lime juice
  • 1 tsp. sesame oil
  • 1 tsp. ponzu sauce (or soy sauce)
  • 1 tbsp. fish sauce
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. sugar
  • Sriracha sauce, to taste, optional
  • 2 cups cooked rice, to serve
  1. Broil or grill the meat until medium rare, about 10 to 12 minutes. Set aside to rest and cool.
  2. Either set the salad components out for individuals to make their own OR tear the lettuce and combine all vegetables in a large bowl and toss.
  3. In a small bowl, combine the lime juice, sesame oil, ponzu, fish sauce, cayenne, sugar, and Sriracha to taste if you want a little heat. Pour into a measuring glass or sauce dish to be poured over each individual salad OR pour over the salad and toss (reserve a few tbsp. to pour over the steak).
  4. Slice the beef thinly against the grain; lay slices over the salad. Drizzle the reserved dressing over the beef and serve.

Thai Beef Salad2