Beef-and-Brussels Sprouts Stir-Fry

                                        Makes  4 servings
1/2             pound flank steak
1/4            teaspoon salt
1/8            teaspoon freshly ground pepper
2               tablespoons peanut oil, divided
1/2            cup beef broth or water
1               tablespoon light brown sugar
2               tablespoons soy sauce
2               teaspoons fresh lime juice
1/2            teaspoon cornstarch
12             ounces fresh Brussels sprouts, trimmed and halved
1               red jalapeño or red serrano pepper, sliced
1               tablespoon grated fresh ginger
2               garlic cloves, thinly sliced
1/4            cup chopped fresh mint
                      **Hot cooked rice**
1.        Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
2.       Stir-fry steak, in 2 batches, in 1 Tbsp. hot oil in a large cast-iron or stainless-steel skillet over high heat 2 to 3 minutes or until meat is no longer pink. Transfer to a plate, and wipe skillet clean.
3.       Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
4.       Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned. Add jalapeño pepper, ginger, and garlic, and stir-fry 1 minute. Pour soy sauce mixture over Brussels sprouts, and bring mixture to a boil. Cook, stirring often, 3 to 4 minutes or until sprouts are tender. Stir in mint and steak. Serve over rice.
TIP :
A ripping-hot skillet works as well as a wok to sear food fast. Just be sure to use one that can take the heat, preferably cast-iron or a large, heavy-bottomed stainless. Feel free to substitute any cruciferous vegetable cut into even pieces in place of Brussels sprouts, from broccoli and cauliflower to cabbage and bok choy.