SKIRT STEAK, BABY BOK CHOY AND ZUCCHINI STIR-FRY
This quick stir-fry has some of my favorite foods; skirt steak, baby bok choy and zucchini plus carrots, scallions, garlic and ginger finished with a delicious sauce that has the perfect balance of savory, sweet, sour and spicy.
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 16
Steps:
- Whisk together ponzu, soy sauce, oyster sauce and cornstarch and set aside.
- Pat steak dry and season with salt and pepper.
- Heat wok or large skillet over very high heat.
- When hot, add half of the steak so the meat gets a good sear and cook, tossing occasionally until browned on all sides, about 2 minutes total.
- Transfer to a plate, repeat with the remaining meat; set aside.
- Reduce the heat to medium-high, add the oil, scallion whites, garlic, ginger, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.
- Add baby bok choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green.
- Return the steak back to wok and pour the sauce mixture.
- Bring to a boil and allow to cook through and reduce, about 1 to 2 minutes more.
- Garnish with scallion greens and serve.
Nutrition Facts : ServingSize 1 -3/4 cups, Calories 317 kcal, Carbohydrate 25 g, Protein 32 g, Fat 12 g, Cholesterol 73 mg, Sodium 812 mg, Fiber 7 g, Sugar 9 g
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