INGREDIENTS
8 oz
Flank or skirt steak
1 lb
Brussels sprouts
2
Carrots, medium
1
Fresno chile or jalapeno
3
Garlic cloves
2 tbsp
Ginger
4
Scallions
3 tbsp
Oyster sauce
3 tbsp
Soy sauce, reduced-sodium
1
Rice
1
Kosher salt
2 tbsp
Rice vinegar, unseasoned
4 tbsp
Vegetable oil