Soy-Ginger Sirloin Stir-Fry with Brussels Sprouts, Carrot and Jasmine Rice

This soy-ginger sirloin stir-fry pairs browned beef tips with Brussels sprouts, carrot, scallions and jalapeño for a bright, savory skillet dinner.

A squeeze of lemon and a bed of jasmine rice keep the dish fresh, balanced and satisfying without making the method complicated.

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Ingredients

12 ounce Beef Sirloin TipsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup salted water to a boil in a medium pot. Stir in the jasmine rice, cover and reduce the heat to low. Simmer until tender, 15 to 20 minutes. Keep covered off the heat until ready to serve.
2. Wash and dry the produce. Trim the Brussels sprouts and quarter them lengthwise. Peel the carrot, then slice it thinly on a diagonal. Thinly slice the scallions, separating the whites from the greens.
3. Thinly slice the jalapeño, removing the ribs and seeds first if you want less heat. Peel and mince the ginger. Halve the lemon.
4. Heat the olive oil in a large pan over medium-high heat. Season the sirloin tips on all sides with salt and pepper. Sear until browned, 1 to 2 minutes per side, then transfer the steak to a plate.
5. Add the Brussels sprouts, carrot and as much jalapeño as you like to the same pan. Cook, tossing occasionally, until the vegetables are just barely tender, 5 to 6 minutes.
6. Add the scallion whites and minced ginger to the pan. Continue tossing until the vegetables have softened, 3 to 5 minutes.
7. Pour in the soy sauce, return the steak to the pan and add a squeeze of lemon juice. Toss until the steak is cooked to your desired doneness, 2 to 3 minutes.
8. Fluff the jasmine rice with a fork. Serve the stir-fry over the rice and sprinkle with the scallion greens.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Pot

SENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid, Kitchen Soup Pot, All Stoves Compatible, Oven & Dishwasher Safe, Stay Cool Handle, White, Mothers Day GiftsView on AmazonCuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on Amazon

Peeler

AmazonShop popular Peeler on AmazonView on Amazon

Large pan

AmazonShop popular Large pan on AmazonView on Amazon

Fork

AmazonShop popular Fork on AmazonView on Amazon

Recipe Tips

FAQ

Can I make this less spicy?

Yes. Remove the jalapeño ribs and seeds before slicing, and add only as much jalapeño as you like.

How do I know when the Brussels sprouts are ready?

They should be just tender after the first 5 to 6 minutes, then soften further once the scallion whites and ginger are added.

When should the steak go back into the pan?

Return the browned sirloin tips after the vegetables have softened, then toss with soy sauce and lemon until the steak reaches your preferred doneness.