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.
For the sauce:
1/2tbsplow sodium soy sauce
For the Stir Fry:
1/2lbskirt steak(sliced thinly against the grain)
1/8tspkosher salt and pepper to taste
1/2tspchili sesame oil
2scallions(sliced thinly, whites and greens separated)
1small carrot(sliced thinly on diagonal)
1/2red bell pepper(sliced thinly)
1small(6 oz zucchini, cut into 1/4-inch thick matchsticks)
1head 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.