This is the photo from Bon Appetit Magazine
This is really delicious. Gary loved it, and even Ella ate it. Everett spit every bite out of his mouth that I forced in, but he just doesn't know a great stir-fry sauce when he tastes one!
3 tbsp. oyster sauce
3 tbsp. soy sauce
2 tbsp. rice vinegar
4 tbsp. vegetable oil, divided
1 lb. brussels sprouts, halved
8 oz. flank or skirt stead, thinly sliced against the grain
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced (I used 1.5 tsp. crushed garlic)
2 tbsp. chopped peeled ginger (I grated the ginger)
2 medium carrots, peeled and thinly sliced
Steamed brown rice
Whisk oyster sauce, soy sauce, vinegar and 1/4 cup water in a small bowl; set aside.
Heat 2 tbsp. 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 tbsp. 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 tbsp. oil in same skillet. Add scallion whites, garlic and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return brussels sprouts and steak to skillet and add sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.