Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry

 Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry – a quick, low-carb one-pot dinner!

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.

I wanted to make this a quick one-pot meal, so I loaded this up the veggies and skipped the rice. I adapted this from Jackie Ourman’s recipe with some changes. I reduced the oil, added more veggies and changed the sauce because I wanted that salty, sweet, sour and spicy flavor combination. To do that I cut back on the ponzu, (I used Eden) which was pretty vinegary, and added soy sauce and oyster sauce for sweetness. If you don’t have oyster sauce you can substitute it with more soy sauce and some honey or sugar. To give it some heat, I used chili sesame oil which gives it great flavor. If you don’t have that you can use regular sesame oil and add some red chili flakes to the stir-fry. SInce it was just me and my husband eating, I made this for two, but you can easily double this for 4!

Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry – a quick, low-carb one-pot dinner!


Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry
Skinnytaste.com
Servings: 2 • Size: 1-3/4 cups • Points+: 8 pt • Smart Points: 8
Calories: 317 • Fat: 12 g • Carb: 25 g • Fiber: 7 g • Protein: 32 g • Sugar: 9 g
Sodium: 812 mg • Cholest: 73 mg

Ingredients:

For the sauce:

  • 1 tbsp ponzu
  • 1/2 tbsp low sodium soy sauce
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp water
  • 1/2 tsp cornstarch

For the Stir Fry:

  • 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

Directions:

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.