Ranch Steak and Potato Stir-Fry with Brussels Sprouts

1.Prepare the potatoes: Place the cubed potatoes in a medium saucepan, cover with cold salted water, and bring to a boil. Cook for 5-7 minutes until slightly tender but still firm (par-cooked). Drain immediately and set aside.

2.Prepare the sauce: In a small bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, beef broth, and cornstarch until the cornstarch is fully dissolved. Set aside.

3.Season the steak: Toss the thinly sliced ranch steak with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

4.Sear the steak: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until shimmering. Add the steak in a single layer (work in batches if necessary) and sear quickly for 1-2 minutes per side until browned. Remove the steak and set aside.

5.Cook the potatoes: Add 1 tablespoon of oil to the wok. Add the par-cooked potato cubes and spread them in an even layer. Cook undisturbed for 4-5 minutes until the bottoms are golden brown and crispy. Toss and cook for another 3-4 minutes until lightly browned all over. Remove potatoes and set aside.

6.Sauté aromatics and sprouts: Add the remaining 1 tablespoon of oil to the wok. Add the sliced onions and cook for 2 minutes until softened. Add the halved Brussels sprouts and cook for 4-5 minutes until they start to char slightly and become tender-crisp.

7.Add garlic and ginger: Clear a small space in the center of the wok, add the minced garlic and grated ginger, and cook for about 30 seconds until fragrant.

8.Combine and finish: Return the seared steak and cooked potatoes to the wok. Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it over the contents of the wok. Toss everything quickly and continuously until the sauce thickens and coats all the ingredients evenly, about 1-2 minutes. Taste and adjust seasoning if necessary.

9.Serve immediately over rice or noodles, if desired.