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Monday, January 6, 2014

Brussels Sprouts and Steak Stir Fry

stir fry
Brussels Sprouts and Steak Stir Fry

I've heard of pregnancy brain, which is definitely a thing. Just ask my missing keys and phone charger and what's that thing called again? I've heard of husbands gaining sympathy weight during pregnancy, although I have yet to witness this. #skinnyhusbandalert I had not heard of sympathy pregnancy brain, but I'm starting to think it exists! 

For the record, Ryan has been the most amazing husband through this entire pregnancy thus far. He's helpful and kind and as excited for this baby as I am, making the whole process incredibly fun. But the pregnancy brain that he seems to have inherited...eek! I could give you multiple examples, but I'm thinking he wouldn't appreciate it, so we'll stick with just one. 
Pin Itsteak stir fry
Take this stir fry, for example. I asked him to please make dinner while I went to a wake one evening and he happily obliged. I left the page from Food and Magazine out on the counter and headed out the door. When I returned an hour and a half later, I walked into a kitchen smelling of bliss. My stomach growled and I got excited about the meal we were about to sit down to. As I grabbed plates from the cabinet, I turned and asked where the rice was, assuming he was keeping it covered and warm somewhere. Whoops. Pregnancy brain attack. Despite the rice listed in both the ingredients and the directions of the recipe, it had completely fallen off of his radar! 
brussels sprouts and steak stir fry
We both huddled around the pantry, pulling out every type of rice we had on hand and looking for the one with the shortest cook time. Thankfully, Trader Joe's brown basmati rice came through for us and dinner was only slightly delayed! I'd like to point out that I didn't turn into a hangry pregnant woman either...we laughed it off and dinner was more than worth the wait! The tender steak and vegetables, the highlight being the brussels sprouts of course, hit the spot. Although we could've made do without the rice, it was an ideal vehicle for sopping up the excess sauce.

We have about six weeks to go before we can't use pregnancy brain as an excuse anymore...although I guess then we'll start claiming sleep deprivation brain!

Love brussels sprouts but not steak? Try this spicy chicken stir fry that features the veggie! 

One Year Ago: Eat & Repeat Recap
Two Years Ago: Spicy Chickpea Salad and Cheesy Pull Apart Bread
Three Years Ago: Pork with Spicy Red Plum Sauce and Vegetable Tian
Four Years Ago: Goat Cheese Endive Appetizer and Peanut Butter Temptations

Brussels Sprouts and Steak Stir Fry
from Bon Appetit March 2013

-3 tbsp oyster sauce
-3 tbsp reduced-sodium soy sauce
-2 tbsp unseasoned rice vinegar
-4 tbsp vegetable oil, divided
-1 lb brussels sprouts, halved
-8 oz. flank or skirt steak, thinly sliced against the grain
-kosher salt
-4 scallions, whites chopped, greens sliced
-3 garlic cloves, sliced
-2 tbsp chopped peeled ginger
-2 medium carrots, peeled, thinly sliced on a diagonal
-1 jalapeƱo pepper or Fresno chile, sliced into rings
-rice, for serving

1. In a small bowl, whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water. Set aside.
2. Heat 2 tbsp oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp tender, about 3 minutes longer. Transfer sprouts to a plate and wipe out skillet. 
3. Season steak with salt. Heat 1 tbsp oil in the same skillet over high heat until it begins to smoke. Add steak in a single layer, cooking until browned (about 3 minutes). Turn and cook opposite side until nearly cooked through (about 30 seconds). Add steak to brussels sprouts.
4. Heat remaining 1 tbsp oil in the same skillet. Add scallion whites, garlic, and ginger, stirring until fragrant (about 1 minute), adjusting heat if needed. Add carrots and chile/pepper and cook, tossing occasionally, until carrots are slightly softened (about 2 minutes).
5. Add brussels sprouts and steak back into the skillet with sauce. Cook, tossing occasionally, until sauce is thickened (about 3 minutes). Serve stir fry with steamed rice and garnish with scallion greens.