Christmas with New Year’s Eve and New Year, is a time for family and friends. A lot of time we spend away from home, really rarely having time for blogging. But, along with the new year, we’re back.
Today’s dish is very simple, very fast, very effective.
Brussels sprouts are in Poland extremely unpopular. Even if brussels are grown from the seventeenth, on our tables they are rare sight. Most often cooked too quickly, served with bread crumbs, they ends as unwanted side vegetables for main dish. And yet this is the healthiest plant cabbage, which contains powerful antioxidants. Also a mine of vitamins: A, B1, B2, B3, B5, B6, B9, C, E, H, K. Brussels contains minerals: potassium, magnesium, calcium, sodium, iron, manganese, phosphorus, copper, zinc, fiber, carotene, folic acid, pantothenic acid, protein, carbohydrate.
100 g of Brussels sprouts contains only 42 calories.
Today, in the company of beef and small tomatoes. Enjoy it!
300 g of beef – preferably leg
300 g brussels sprouts
8 – 10 cherry tomatoes
150 ml red sweet wine – I had blackberry (Mogen David Blackberry)
150 ml light soy sauce
pepper with coriander
green winter savory (about 0.5 tsp)
- Cut the meat into small strips.
- Heat the olive oil in the pan. When it is hot add meat. Fry, stirring, about 3 minutes. If the pan is too cold, the meat will fry up longer and will be too hard.
- Reduce heat, add wine and soy sauce. Season with pepper and winter savory. Cover and simmer for about 15 – 20 minutes to evaporate the liquids.
- Cook brussel sprouts about 10 – 15 minutes. It should not be too soft, rather cook it al dente.
- Wash tomatoes, dry it and cut in half.
- When the meat has evaporated liquids, add brussel sprouts and fry for 3 minutes. Then add tomatoes and fry for a while.
It can be served with garlic baguette or bruschetta, however I prefer it as it is.