Brussels sprouts and beef and walnuts
1 Tbsp. soy sauce
2 tsp. sesame oil
1 Tbsp. flour
3/4 lb. carne asada, sliced
2 Tbsp. olive oil
1 clove garlic, minced
2 tsp. grated ginger
½ lb. brussels sprouts, quartered
¼ cup dry sherry
1 Tbsp. oyster sauce
½ cup walnut halves, toasted
Steamed rice, to serve
In a large bowl, combine soy sauce, sesame oil and flour. Add sliced beef and toss to coat. In a small bowl, combine remaining olive oil and ¼ cup water. Heat 1 tablespoon olive oil in a wok on high heat. Stir-fry beef 1-2 minutes, until browned. Remove from pan and set aside. Heat remaining olive oil in wok on high. Stir-fry and ginger 20 seconds. Add brussels sprouts and stir-fry 1 minute. Stir in sherry, cover and simmer 2 minutes. Return beef to pan with oyster sauce and flour mixture and simmer 1 minute, until warmed through. Toss through walnuts and serve with steamed rice.
1 Tbsp. soy sauce
2 tsp. sesame oil
1 Tbsp. flour
3/4 lb. carne asada, sliced
2 Tbsp. olive oil
1 clove garlic, minced
2 tsp. grated ginger
½ lb. brussels sprouts, quartered
¼ cup dry sherry
1 Tbsp. oyster sauce
½ cup walnut halves, toasted
Steamed rice, to serve
In a large bowl, combine soy sauce, sesame oil and flour. Add sliced beef and toss to coat. In a small bowl, combine remaining olive oil and ¼ cup water. Heat 1 tablespoon olive oil in a wok on high heat. Stir-fry beef 1-2 minutes, until browned. Remove from pan and set aside. Heat remaining olive oil in wok on high. Stir-fry and ginger 20 seconds. Add brussels sprouts and stir-fry 1 minute. Stir in sherry, cover and simmer 2 minutes. Return beef to pan with oyster sauce and flour mixture and simmer 1 minute, until warmed through. Toss through walnuts and serve with steamed rice.