Ads Will Not Print
Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry
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
- WW Points: 7