Wednesday, 18 November 2015

Beef with Brussels Sprouts

I've mentioned before that Chinese cooking really ought to call for more Brussels sprouts. They fit in so nicely! Nothing much to serve this with but steamed rice. 

4 servings
1 hour prep time


450 grams (1 pound) Brussels sprouts
100 grams (1/4 pound) shiitake mushrooms
2 large shallots
2 or 3 stalks of celery
2 or 3 cloves of garlic
450 grams (1 pound) lean beef steak
1 cup unsalted beef broth or water
2 tablespoons mild vegetable oil
3 tablespoons oyster sauce
1 teaspoon toasted sesame oil

Trim the Brussels sprouts and cut them into halves or quarters, depending on the size of them. Remove and discard the stems from the shiitake mushrooms. Peel and cut the shallots into slivers. Trim the celery, and cut it into bite sized pieces. Peel and mince the garlic. Trim the beef and cut it into thin, bite sized pieces.

Put the Brussels sprouts and broth or water into a large skillete and cook over high heat until the water is mostly absorbed. Remove them from the pan and set them aside. Heat the oil, and cook the shallots and celery until slightly softened, then add the beef and the mushrooms. Continue cooking, stirring constantly, until the beef and vegetables are cooked. Add the Brussels sprouts back into the pan, along with the garlic. Stir and cook for a minute more, then add the oyster sauce and sesame oil. Mix them in well, and turn out onto a serving dish once the sauces are absorbed into it.




Last year at this time I made Quick Braised Chicken with Leeks & Garlic.

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