Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry

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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.

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

I wanted to make this a quick one-pot meal, so I loaded this up with veggies and skipped the rice. More steak recipes you might enjoy are Grilled Balsamic Steak with Tomatoes and Arugula, Steak Kebabs with Chimichurri, or also Carne Asada Steak Salad.

This recipe is 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 use 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. However, you can easily double this for 4!

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

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

8
10
7
SP
317 Cals 32 Protein 25 Carbs 12 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 2 servings
COURSE: Dinner
CUISINE: Chinese, Japanese
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.

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

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

Serving: 1-3/4 cups, Calories: 317kcal, Carbohydrates: 25g, Protein: 32g, Fat: 12g, Cholesterol: 73mg, Sodium: 812mg, Fiber: 7g, Sugar: 9g
Blue Smart Points: 8
Green Smart Points: 10
Purple Smart Points: 7
Points +: 8
Keywords: easy steak stir fry, Skirt Steak stir fry, Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry, steak stir fry, steak stir fry recipe

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21 comments

  1. We thought this was phenomenal! I doubled the recipe (for 4 servings) and then also doubled the sauce. Served with a little brown rice, yum yum yum. Prep time for cutting up the veggies and steak was more than I expected, but so worth it. Used flank steak instead of skirt. Can’t wait to make it again!

  2. Oh so good and easy to make. This is a keeper. Quick, healthy fast food. I served this with a side of rice. I doubled the sauce! I used lime juice in place of ponzu.

  3. This recipe is awesome.  We made it last week and making it again tonight.  Great flavor. 

  4. Pingback: Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry - Powerful Handmade site

  5. LOVED this. I double the sauce (and ingredients) so there’s leftovers. I even use the sauce with other stir fry combinations. 

  6. Can anything be substituted for the Ponzu? I hate to buy something I’ll only use in one dish. Looks yummy!!!

  7. Yum going to make this tonight with left over roast sirloin!

  8. I wonder why the sugar is so high in this recipe?

  9. We made this last night and it was unbelievably good! I doubled the recipe and had no issue. Better than takeout!

  10. I've never heard of skirt steak-does it go by another name?

  11. I can't find Ponzu sauce can I substitute anything else?

  12. I love stir fry! This looks so juicy and flavorful! Thanks for sharing!

    Come take a look at my shoe picks for the Nordstrom 1/2 Yearly Sale!

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  13. This is the epitome of what my summer-food-loving face wants for dinner! Stir fried Bok Choy and Zucchini are SO good and with that steak? Dead. Pinned!

  14. that looks really tasty! 🙂 nice idea to cook. thanks

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  15. Looks super yummy! I'm always trying to figure out ways to spice up stir frys – they're easy to do so I end up making it a lot, lol! Thanks for sharing this!

  16. This was awesome Babe…. Luv u