Cruciferous vegetables add big crunch to saucy stir-fries, but bite-size Brussels offer a fresh twist, along with a crush of local walnuts.
Contains: wheat, soy, tree nuts.
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Fajita-cut beef (see note)
Black bean sauce
Chopped and toasted walnuts
What You'll Need
Chile flakes (optional)
Trim the Brussels sprouts and cut them in half lengthwise. Thinly slice a handful of scallions.. Drain the beef and pat dry with paper towels.
In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the beef and sear until it starts to brown on the first side, about 5 minutes. Stir and continue to cook until no longer pink at the center, 3 minutes longer. Transfer the beef and any juices to a bowl and set aside.
Return the pan to the heat and add another 2 tablespoons canola oil. Add the Brussels sprouts and stir-fry until lightly browned and nearly tender, about 6 minutes.
Return the beef to the pan and turn down the heat to low. Add the black bean sauce and the walnuts and stir to combine. Add a pinch of chile flakes, if you like a little heat.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice on plates and spoon the stir-fry over. Sprinkle with the scallions and serve warm.