Courtesy of Bon Appetit
· 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 1/4 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.