This delicious stir-fry from the March 2013 issue of Bon Appetit is ready in about 30 minutes. The trick is to prepare everything—the sauce, meat and vegetables—before you start to cook. I microwaved the sprouts and carrots for a few minutes to partially cook them, and I also threw in some baby bok choy that was in the fridge.

Avoiding Additives and Preservatives

I have never been able to find oyster sauce without additives and preservatives, so I make my own by combining 3 tablespoons of tamari with 2 tablespoons of sugar and 3 teaspoons of cornstarch. Use tamari instead of regular soy sauce, and an all-natural rice vinegar such as Marukan brand.

Assemble your ingredients before starting to cook

Cut the steak into thin strips

Brown the sprouts before steaming

Sear the steak

Add sauce and all ingredients back to pan

Brussels sprouts and steak stir-fry


3 tablespoons oyster sauce

3 tablespoons reduced-sodium soy sauce

2 tablespoons unseasoned rice vinegar

4 tablespoons vegetable oil, divided

1 pound Brussels sprouts, halved

8 ounces flank or skirt steak, thinly sliced against the grain

Kosher salt

4 scallions, whites chopped, greens sliced

3 garlic cloves, sliced

2 tablespoons chopped peeled ginger

2 medium carrots, peeled, thinly sliced on a diagonal

1 Fresno chile or jalapeño, sliced into rings

Steamed rice (for serving)


Whisk oyster sauce, soy sauce, vinegar, and ¼ cup water in a small bowl; set sauce aside.

Heat 2 tablespoons 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 to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes.

Turn and cook until nearly cooked through, about 30 seconds. Add to Brussels sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return Brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

From the March 2013 issue of Bon Appetit