Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry
User Reviews
5
Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry
Description
Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry begins with seasoning thin slices of skirt steak, searing them at high heat for a flavorful crust. After searing, the steak is set aside while vegetables—including garlic, ginger, scallions, carrots, water chestnuts, red bell pepper, zucchini, and baby bok choy—are cooked until tender-crisp. A sauce made of ponzu, soy sauce, oyster sauce, and cornstarch is added to the pan to coat the ingredients with a tangy, savory glaze. The steak is returned to the pan to finish cooking and meld flavors.
The final dish balances the chew of skirt steak with the crisp texture of fresh vegetables. The sauce adds moisture and umami depth without overpowering the fresh vegetable flavors. This stir-fry is cooked relatively quickly, retaining bright colors and textures.
This dish pairs well with steamed rice or noodles to absorb the flavorful sauce. The combination of tender meat and crisp baby bok choy and zucchini make it suitable as a simple, satisfying home-cooked meal.
Ingredients
- 1 tbsp ponzu
- 1/2 lb skirt steak (sliced thinly against the grain)
- 1/2 tbsp soy sauce low sodium
- 1/8 tsp salt kosher salt, to taste
- 1/8 tsp black pepper kosher salt, to taste
- 1/2 tbsp oyster sauce
- 1/2 tsp chili sesame oil
- 1/2 tbsp water
- 1 garlic minced, clove
- 1/2 tsp cornstarch
- 1/2 tbsp ginger minced
- 2 scallions (sliced thinly, whites and greens separated)
- 1 carrot sliced thinly on diagonal, small
- 1/2 cup water chestnut drained
- 1/2 red bell pepper (sliced thinly)
- 1 small (6 oz zucchini, cut into 1/4-inch thick matchsticks)
- 1 baby bok choy quartered, head
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1-3/4 cups | |
| Calories | 317kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Cholesterol | 73mg | 24% |
| Sodium | 812mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
