CORNED BEEF AND BRUSSEL SPROUTS RECIPES

Steps:

• Cut Brussels sprouts in half, add pearl onions add, and toss in some olive oil with salt and pepper.
• Roast in 400-degree F oven for 15 minutes and set aside.
• In a sauté pan add 1.5 tablespoons olive oil, shallots, and garlic.
• Cook on moderate-high heat until just translucent.
• Add cubed corned beef, Brussels sprouts, and onions, and toss until coated. Pour in 1.5 ounces balsamic vinegar and 1 tablespoon lemon juice.
• Season with salt and pepper.
• Pour mixture into a dish and top with 2 fried quail eggs or one regular chicken egg.
• Serve with pickled mustard seeds or other mustard on the side (optional). Pickled mustard seeds: 1/2 cup mustard seeds, 1/2 cup sugar, 1 ounce water. Combine all ingredients and cook on a low temperature until it's all sticky, cool, and serve.

Steps:

• Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
• 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.
• Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
• 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.