Pan-fried crispy Brussels sprouts with beef and garlic butter


These crispy pan-fried Brussels sprouts with beef and garlic butter are the best recipe for Brussels sprouts! It is now one of my must-have recipes, easy to make and very delicious.

3 slices of beef cut into 1/2 inch pieces
1 pound of Brussels sprouts (about 15), ends trimmed, and remove bad leaves
3 cloves of garlic, chopped
2 tablespoons of unsalted butter
2 tablespoons of olive oil
2 tablespoons of kosher salt for bleaching
salt and freshly ground pepper to taste
2 tablespoons of white wine, for de-icing (optional)
Rinse the Brussels sprouts, cut off the ends (not too tight or they will collapse), and remove the wilted leaves.

Boil a pot of water, add 2 tablespoons of kosher salt, and Brussels sprouts. Cook for about 3 to 5 minutes depending on the size. Drain and shock by rinsing with ice water to stop the cooking.
Once cooled, cut the cabbages in half lengthwise, the larger ones can be cut into quarters. Dry by patting with paper towels.
Heat a large skillet over medium-low heat and add chopped beef. Cook for one minute to make a little fat.

In the same pan as the beef, melt the butter and add the olive oil.
Add the Brussels sprouts, slightly increase the heat and sauté for 8 to 10 minutes until they start to brown around the edges and the beef chips. Season with salt and pepper to taste.

When the Brussels sprouts are roasted and caramelized, lower the heat and add the chopped garlic, stirring for about a minute until softened. Add a little white wine to deglaze the pan and scrape out the brown bits.
Remove the Brussels sprouts to a plate with paper towels to remove excess oil. Serve hot.

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