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Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry
5 from 10 votes

Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry

This stir-fry features thinly sliced skirt steak cooked quickly over high heat with baby bok choy, zucchini, and crisp vegetables like water chestnuts and bell pepper. The sauce combines ponzu, soy sauce, oyster sauce, and a touch of cornstarch for a glossy finish with balanced umami and tang. The dish delivers tender meat with crunchy vegetables in a bright, savory sauce, suitable for a flavorful weeknight dinner served with rice or noodles.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 servings
Calories: 317 kcal
Course: Dinner
Cuisine: Chinese, Japanese

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

    Cup of Yum
  1. Whisk together ponzu, soy sauce, oyster sauce and cornstarch and set aside.
  2. Pat steak dry and season with salt and pepper.
  3. Heat wok or large skillet over very high heat.
  4. 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.
  5. Transfer to a plate, repeat with the remaining meat; set aside.
  6. 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.
  7. Add baby bok choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green.
  8. Return the steak back to wok and pour the sauce mixture.
  9. Bring to a boil and allow to cook through and reduce, about 1 to 2 minutes more.
  10. Garnish with scallion greens and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 317

% 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.