Wednesday, May 13, 2015

Brussels Sprouts and Steak Stir-Fry

So as you would have guessed our experience at Kachka was amazing!  The food was outstanding, service was very fast and friendly, and the vodka nice and refreshing.  This is one of my new favorite Portland restaurants and it received a 5 star rating on my Yelp review.  Below are photos of a couple of dishes we had, which were: brindza pashtet, salo, siberian pelmeni with garlic broth, golubtsi, and two flights of vodka and we were full.  I can't recommend this place enough, but be sure to make reservations.  I am exhausted already just thinking about all the plans we have this weekend...April and May are the months where I swear almost every single person I know was born.  Saturday alone I have 3 parties throughout the day that I am attending...hopefully Sunday's hike on Mt. St. Helen's will be somewhat rejuvenating.  Onto the food, here is an easy and delicious weeknight meal that I adapted from Bon Appetit.

Serves 4

The Ingredients
3 tablespoons oyster sauce
3 tablespoons tamari
2 tablespoons 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
1 tablespoon garlic chili sauce
Optional steamed rice (for serving)

The Process
1.  Whisk oyster sauce, tamari, vinegar, garlic chili sauce, and 1/4 cup water in a small bowl; set sauce aside.

2.  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.

3.  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.

4.  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.

5.  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.

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