Balsamic Beef and Brussels Sprout Skillet

• 1 pound beef sirloin steak, thinly sliced
• 12 ounces Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season beef with salt and pepper, then sear until browned, about 3 minutes. Remove and set aside.
3. 3 In the same skillet, add Brussels sprouts and garlic, season with salt and pepper, and cook until tender, about 8 minutes.
4. 4 Stir in balsamic vinegar, brown sugar, red pepper flakes, and soy sauce. Bring to a simmer.
5. 5 Return beef to the skillet, and add cornstarch slurry. Cook until sauce thickens, about 2 minutes.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Large skillet

Variations

• Add in sliced mushrooms for extra earthiness.
• Substitute beef with chicken for a lighter option.

Substitutions

• If out of balsamic vinegar, substitute with red wine vinegar for a similar tang.
• Use honey instead of brown sugar for a different depth of sweetness.

Pairings

• A crisp Sauvignon Blanc or a robust IPA complements this dish beautifully.

Nutrition

Tips

• For a quicker prep, use pre-shredded Brussels sprouts.
• Ensure beef is thinly sliced against the grain for maximum tenderness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a side of creamy mashed potatoes.
• Serve with a fresh green salad for a balanced meal.

FAQ