steak stir-fry with brussels sprouts and carrots

This is a recipe from a recent issue of Bon Appétit. I’m in Providence for a few days and I ripped out some recipes I have been wanting to try and took them with me. The photo in the magazine really got me with the bright colors. This is a good but not great stir-fry. It could have used a bit more sauce. It was tasty, though, and I really loved the colors and the idea of using Brussels sprouts in a stir fry. Fresh ginger and garlic always add so much. Make sure you chop everything before getting started - it goes quickly once you start cooking.

lomo saltado para Olguita: Peruvian stir-fried steak

I don't usually cook with red meat, in fact, I don't think I've ever bought steak at the store before. But lomo saltado is one of Michael's favorite Peruvian dishes, and I wanted to make something Peruvian this week in honor of his mother. Lomo saltado is marinated beef, stir-fried and served with thick potato wedges, as well as rice. Being a post-Atkins American, the idea of carbs-on-carbs is a bit hard to execute, but Michael wanted the authenticity. And it was pretty good. (Although you could leave out either rice or potatoes if you'd like.) The sauce is so delicious - it comes together with the vinegar, soy sauce, the liquids released while cooking, garlic and pepper. Wish I could send this smell wafting through the internet.