Yield: 2 servings
5 from 1 vote

Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dinner
Cuisine: Chinese, Japanese


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)


  • 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.


Serving: 1-3/4 cups, Calories: 317kcal, Carbohydrates: 25g, Protein: 32g, Fat: 12g, Cholesterol: 73mg, Sodium: 812mg, Fiber: 7g, Sugar: 9g
Freestyle Points: 8
Points +: 8