Skirt Steak With Bok Choy Recipes

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SKIRT STEAK, BABY BOK CHOY AND ZUCCHINI STIR-FRY



Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry image

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

1 tbsp ponzu
1/2 tbsp low sodium soy sauce
1/2 tbsp oyster sauce
1/2 tbsp water
1/2 tsp cornstarch
1/2 lb skirt steak (sliced thinly against the grain)
1/8 tsp kosher salt and pepper to taste
1/2 tsp chili sesame oil
1 garlic clove (minced)
1/2 tbsp minced ginger
2 scallions (sliced thinly, whites and greens separated)
1 small carrot (sliced thinly on diagonal)
1/2 cup water chestnuts (drained)
1/2 red bell pepper (sliced thinly)
1 small (6 oz zucchini, cut into 1/4-inch thick matchsticks)
1 head baby bok choy (quartered)

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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