Stir-Fry Skirt Steak and Baby Bok Choy Recipe

Succulent skirt steak and crisp baby bok choy come together beautifully in this quick and flavorful stir-fry. Boasting a delicious blend of Asian-inspired flavors, this recipe offers a delightful balance of savory, sweet, and a hint of heat. Perfect for a busy weeknight dinner or an impressive dish for guests.

Photos of Stir-Fry Skirt Steak and Baby Bok Choy Recipe

Some ingredients in this recipe might not be readily available in your pantry, such as Ponzu and oyster sauce. Ponzu is a tangy, citrus-based sauce commonly used in Japanese cuisine. Oyster sauce, a staple in Chinese cooking, adds a savory, slightly sweet, and umami flavor. Both are commonly found in the international aisle of most supermarkets.

Skirt Steak and Baby Bok Choy Stir-Fry Ingredients

Skirt steak: This long, flat cut is perfect for quick, high-heat cooking methods like stir-frying. Baby bok choy: A type of Chinese cabbage, it's sweet and tender with a slight bitterness. Ponzu: A citrus-based sauce that adds a tangy flavor. Soy sauce: Salty and rich, it deepens the flavor of the dish. Oyster sauce: Adds a savory, slightly sweet and umami flavor. Cornstarch: Thickens the sauce for a glossy finish. Chili sesame oil: Adds a spicy kick. Ginger and garlic: Add aromatic flavors. Scallions: Provide a mild, onion-like flavor. Carrot: Adds a sweet flavor and crunchy texture. Water chestnuts: Provide a nice crunch. Red bell pepper: Adds color and a mild, sweet flavor. Zucchini: Adds bulk and a slightly sweet flavor.

One reader, Ajay Marks says:

This stir-fry skirt steak and baby bok choy recipe is a game-changer! The flavors are perfectly balanced, and the dish is so easy to make. The tender steak and crisp bok choy create a delightful combination. It's now a regular in my dinner rotation. Highly recommend trying it out!

Ajay Marks

Techniques Required

How to prepare the sauce: Whisk together the ponzu, soy sauce, oyster sauce, and cornstarch until well combined. Set aside for later use.

How to cook the skirt steak: Pat the skirt steak dry and season with kosher salt and pepper. Heat a wok or large skillet over very high heat. When hot, add the steak and cook, tossing occasionally, for about 2 minutes or until browned on all sides. Transfer the cooked steak to a plate and set aside.

How to stir-fry the vegetables: Reduce the heat to medium-high. Add the chili sesame oil, scallion whites, garlic, ginger, carrots, water chestnuts, and red bell pepper to the wok. Toss frequently for about 2 minutes until they begin to soften. Then, add the baby bok choy and zucchini, and cook for an additional 2 minutes until the leaves turn bright green.

How to finish the stir-fry: Return the cooked steak back to the wok and pour in the prepared sauce mixture. Bring to a boil and allow it to cook through and reduce for about 1 to 2 minutes.

How to garnish and serve: Garnish the stir-fry with scallion greens, then serve and enjoy!

How To Make Stir-Fry Skirt Steak and Baby Bok Choy

Meat lovers are sure to adore this quick stir-fry skirt steak, made with tender baby bok choy, soft water chestnuts, and more, coated in a tart-tangy sauce.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

For Sauce:

1tbspponzu
½tbspsoy sauce,low sodium
½tbspoyster sauce
½tbspwater
½tspcornstarch

For Stir Fry:

½lbskirt steak,sliced thinly against the grain
tspkosher salt and pepper,to taste
½tspchili sesame oil
1garlic clove,minced
½tbspginger,minced
2scallions,sliced thinly, whites and greens separated
1small carrot,sliced thinly on diagonal
½cupwater chestnuts,drained
½red bell pepper,sliced thinly
1small zucchini,cut into ¼-inch thick matchsticks
1baby bok choy head,quartered

Instructions

Whisk together the ponzu, soy sauce, oyster sauce and cornstarch, then 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 and cook, tossing occasionally, for about 2 minutes total or until browned on all sides. Transfer to a plate then repeat with the remaining meat, then 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 for about 2 minutes until they begin to soften.
Add the baby bok choy and zucchini. Cook for an additional 2 minutes until the leaves turn bright green.
Return the steak back to the wok and pour the sauce mixture. Bring to a boil and allow to cook through and reduce for about 1 to 2 minutes.
Garnish with scallion greens, serve, and enjoy!

Nutrition

Calories: 318.49kcal
Fat: 16.20g
Saturated Fat: 5.99g
Trans Fat: 0.78g
Monounsaturated Fat: 7.31g
Polyunsaturated Fat: 1.34g
Carbohydrates: 18.87g
Fiber: 4.11g
Sugar: 6.38g
Protein: 26.41g
Cholesterol: 73.71mg
Sodium: 781.92mg
Calcium: 82.52mg
Potassium: 968.14mg
Iron: 3.01mg
Vitamin A: 279.74µg
Vitamin C: 64.89mg

Technique Tip for Stir-Fry Skirt Steak and Baby Bok Choy

When stir-frying, it's essential to keep the ingredients moving constantly. This ensures even cooking and prevents any one ingredient from burning or sticking to the wok. Using a spatula or a pair of tongs, toss the ingredients frequently and swiftly. Also, remember to add the ingredients in the order of their cooking times. Start with the ones that take longer to cook like carrots and water chestnuts, and end with the ones that cook quickly like baby bok choy and zucchini. This way, all the ingredients will be perfectly cooked at the same time.

Time-Saving Tips for Making Stir-Fry Skirt Steak and Baby Bok Choy

Prep ahead: Chop and marinate the steak and vegetables the night before to save time on the day of cooking.

Organize ingredients: Gather all the ingredients and equipment needed before starting to cook to streamline the process.

Multitask: While the steak is cooking, prep the vegetables to maximize efficiency in the kitchen.

Use pre-cut vegetables: Opt for pre-cut vegetables to minimize prep time and make the cooking process more efficient.

Quick-cooking methods: Utilize quick-cooking methods such as high-heat stir-frying to reduce overall cooking time.

Invest in quality tools: Quality knives and kitchen tools can make prep work faster and more efficient.

One-pot cooking: Consider using a large skillet or wok to cook the entire dish in one pot, minimizing cleanup and saving time.

Batch cooking: Consider doubling the recipe and freezing the extra portions for future quick and easy meals.

Efficient cleanup: Clean as you go to minimize the time spent on post-cooking cleanup.

Substitute Ingredients For Stir-Fry Skirt Steak and Baby Bok Choy Recipe

ponzu - Substitute with soy sauce mixed with a splash of lime juice: Ponzu is a citrus-based sauce, so a mixture of soy sauce and lime juice can provide a similar tangy flavor.
oyster sauce - Substitute with hoisin sauce: Both sauces are sweet and savory, but hoisin sauce has a thicker consistency and can add a similar depth of flavor to the dish.
skirt steak - Substitute with flank steak: Flank steak has a similar texture and flavor profile to skirt steak, making it a suitable substitute for stir-frying.
chili sesame oil - Substitute with sesame oil and a pinch of red pepper flakes: By combining regular sesame oil with a small amount of red pepper flakes, you can replicate the heat and nuttiness of chili sesame oil.
water chestnuts - Substitute with sliced jicama: Jicama has a similar crunchy texture to water chestnuts and can provide a refreshing, slightly sweet element to the stir-fry.
baby bok choy - Substitute with Napa cabbage: Napa cabbage can be a great substitute for baby bok choy in stir-fries, as it offers a mild, slightly sweet flavor and a similar crisp texture.

Best Way to Present Stir-Fry Skirt Steak and Baby Bok Choy

Elevate the plating: Arrange the stir-fried skirt steak and baby bok choy in a visually appealing manner on the plate, ensuring each component is showcased beautifully.
Incorporate vibrant colors: Introduce colorful elements such as the red bell pepper, green bok choy, and zucchini to create a visually striking and appetizing presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the dish to stand out, creating a visually captivating presentation.
Garnish with precision: Add a final touch to the dish by garnishing with thinly sliced scallion greens, ensuring each piece is meticulously placed to enhance the overall presentation.
Balance the elements: Ensure a harmonious balance of textures and colors on the plate, creating an aesthetically pleasing and well-composed presentation.
Consider plate shape and size: Select a plate that complements the dish, allowing the components to be showcased effectively while considering the overall visual appeal.
Highlight the star ingredients: Showcase the skirt steak and baby bok choy as the focal points of the dish, allowing their natural beauty to shine through in the presentation.
Embrace simplicity: Keep the presentation elegant and refined, allowing the natural beauty of the ingredients to take center stage without overwhelming the plate.

Essential Tools for Making Stir-Fry Skirt Steak and Baby Bok Choy

Whisk: A utensil used for whipping and mixing ingredients together, typically made of metal loops attached to a handle.
Wok: A versatile round-bottomed cooking vessel used in stir-frying, steaming, pan-frying, and more, commonly used in Chinese cuisine.
Skillet: A flat-bottomed pan used for frying, searing, and browning foods, typically with a long handle.
Plate: A flat, typically round dish used for serving food.
Tongs: A tool with two arms and a pivot, used for picking up and manipulating food.
Cutting board: A durable board used for cutting and preparing ingredients.
Knife: A sharp tool used for cutting and slicing ingredients.
Measuring spoons: Utensils used to measure small amounts of liquid or dry ingredients.
Measuring cup: A container used to measure liquid or dry ingredients.
Spatula: A broad, flat, flexible tool used for lifting and turning food during cooking.
Plates: Flat dishes on which food can be served or eaten.
Bowls: Rounded, deep dish or container used for preparing and serving food.
Cooking pot: A deep, round container with a handle and often a lid, used for cooking on the stovetop.
Saucepan: A deep cooking pan with a long handle and a lid, used for cooking sauces and other liquids.

How To Store and Freeze Stir-Fry Skirt Steak and Baby Bok Choy

Let the stir-fry cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
If you want to freeze the leftovers, transfer the cooled stir-fry to a freezer-safe container or resealable bag. Remove as much air as possible to prevent freezer burn.
Label the container with the date and contents for easy identification later on.
When properly stored, the frozen stir-fry can last for up to 2-3 months in the freezer.
To reheat, thaw the stir-fry overnight in the refrigerator. You can also use the defrost setting on your microwave if you're in a hurry.
Once thawed, reheat the stir-fry in a wok or large skillet over medium-high heat until it's heated through and the vegetables are tender-crisp. You may need to add a splash of water or broth to help steam the vegetables and prevent them from drying out.
Alternatively, you can reheat the stir-fry in the microwave. Place it in a microwave-safe dish, cover loosely with a damp paper towel, and heat in 30-second intervals until it's warmed through, stirring between each interval.
Keep in mind that the texture of the vegetables may change slightly after freezing and reheating, but the flavors will still be delicious.

How To Reheat Leftovers

To reheat leftover stir-fry skirt steak and baby bok choy, start by placing the leftovers in a microwave-safe dish. Cover the dish with a damp paper towel to help retain moisture and prevent the food from drying out. Microwave on high for 1-2 minutes, or until the stir-fry is heated through. Stir the dish halfway through the reheating process to ensure even heating.
Another option is to reheat the stir-fry in a skillet or wok over medium-high heat. Add a small amount of oil or water to the pan to help loosen up the ingredients and prevent sticking. Stir the leftovers frequently until they are heated through and the vegetables are crisp-tender. This method helps to restore some of the texture and flavor that may have been lost during refrigeration.
If you have time, consider reheating the stir-fry in the oven. Preheat the oven to 350°F (175°C) and place the leftovers in an oven-safe dish. Cover the dish with foil to prevent the food from drying out. Bake for 10-15 minutes, or until the stir-fry is heated through. Remove the foil for the last few minutes of reheating to allow any excess moisture to evaporate and help crisp up the vegetables.
Regardless of the reheating method you choose, be sure to check the internal temperature of the skirt steak to ensure it has reached a safe temperature of 165°F (74°C). If the steak seems a bit tough after reheating, try slicing it thinly against the grain to improve tenderness.
To add some freshness and brightness to the reheated stir-fry, consider garnishing with fresh herbs like cilantro or Thai basil, or a squeeze of lime juice. You can also serve the stir-fry over a bed of freshly cooked rice or noodles to help soak up any excess sauce and make the dish more satisfying.

Random Fact about Stir-Fry Skirt Steak and Baby Bok Choy

Skirt steak is a cut of beef that comes from the plate of the cow, known for its rich flavor and tenderness. It is often used in stir-fry dishes due to its quick cooking time and ability to absorb flavors.

Is This Stir-Fry Recipe Economical for Home Cooking?

This stir-fry skirt steak and baby bok choy recipe is quite cost-effective for a household. The use of affordable ingredients such as skirt steak, baby bok choy, and common vegetables makes it a budget-friendly option. The dish offers a delightful combination of flavors and textures, making it a satisfying meal for the entire family. The approximate cost for a household of 4 people is around $20-$25, making it an economical choice for a delicious and nutritious dinner. Overall Verdict: 9.

Is This Stir-Fry Recipe Healthy or Unhealthy?

This stir-fry skirt steak and baby bok choy recipe is a relatively healthy dish, packed with protein and vegetables. The skirt steak provides a good source of protein, iron, and zinc. The baby bok choy, carrots, red bell pepper, and zucchini offer a variety of vitamins and minerals, such as vitamin A, vitamin C, and potassium. The use of ponzu, soy sauce, and oyster sauce adds flavor without relying heavily on salt or unhealthy fats.

However, there are a few aspects that could be improved to make the dish even healthier:

Use low-sodium soy sauce and oyster sauce to reduce the overall sodium content
Opt for a leaner cut of beef, such as sirloin or flank steak, to lower the saturated fat content
Increase the proportion of vegetables to meat, ensuring a more balanced and nutrient-dense meal
Add more fiber-rich ingredients, such as brown rice or quinoa, to serve alongside the stir-fry
Use a healthier cooking oil, such as avocado oil or coconut oil, which have higher smoke points and better fatty acid profiles compared to vegetable oils

By incorporating these changes, you can enhance the nutritional value of the dish while still maintaining its delicious flavor profile. Additionally, you could experiment with different herbs and spices, such as basil, cilantro, or red pepper flakes, to add more depth and complexity to the dish without relying on salt or sugar.

Editor's Thoughts on This Stir-Fry Recipe

The combination of tender skirt steak, vibrant baby bok choy, and a flavorful sauce makes this stir-fry a delightful dish. The use of ponzu, soy sauce, and oyster sauce creates a harmonious blend of umami flavors, while the addition of garlic, ginger, and scallions adds depth to the dish. The variety of colorful vegetables provides a pleasing visual appeal and a range of textures. Overall, this recipe offers a balance of savory, sweet, and spicy elements, making it a delicious and satisfying stir-fry.

Enhance Your Stir-Fry Skirt Steak and Baby Bok Choy Recipe with These Unique Side Dishes:

Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic, perfect for balancing the flavors of the stir-fry dish.

Grilled Asparagus: Tender asparagus spears with a smoky charred flavor, a great addition to the meal.

Fruit Salad with Citrus Dressing: A refreshing mix of seasonal fruits tossed in a tangy citrus dressing, providing a light and fruity contrast to the savory stir-fry.

Alternative Recipes Similar to This Stir-Fry Dish

Grilled Lemon Herb Chicken: Marinate the chicken in a mixture of lemon juice, olive oil, garlic, and herbs for at least 30 minutes before grilling. Serve with a side of roasted vegetables for a healthy and delicious meal.

Mango Avocado Salsa: Combine diced mango, avocado, red onion, jalapeno, cilantro, and lime juice for a refreshing and flavorful salsa. Serve with tortilla chips or as a topping for grilled fish or chicken.

Butternut Squash Soup: Roast butternut squash, onions, and garlic until caramelized, then blend with vegetable broth and warm spices like cinnamon and nutmeg for a comforting and creamy soup. Garnish with a dollop of Greek yogurt and fresh herbs.

Suggested Appetizers and Desserts to Complement This Stir-Fry Recipe

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and crispy for a delicious start to any meal.

Crispy Calamari: Serve up a crispy and tender appetizer of fried calamari, seasoned with a zesty blend of spices and paired with a tangy dipping sauce. This classic dish is sure to be a hit at any gathering.

Desserts:

Decadent Chocolate Mousse: Indulge in a rich and velvety chocolate mousse that will satisfy your sweet tooth. The smooth texture and intense chocolate flavor will leave you wanting more.

Tangy Lemon Tart: Experience the perfect balance of sweet and tangy flavors in a luscious lemon tart. The buttery crust complements the zesty lemon filling for a delightful dessert.

Why trust this Stir-Fry Skirt Steak and Baby Bok Choy Recipe:

This recipe guarantees a delicious and satisfying meal. The skirt steak is a tender and flavorful cut of meat, while the baby bok choy adds a nutritious and vibrant touch. The combination of ponzu, soy sauce, and oyster sauce creates a harmonious blend of savory flavors. The addition of garlic and ginger infuses the dish with aromatic depth. Trust in the quality of the ingredients and the careful balance of flavors to deliver an exceptional dining experience.

Want to share your own stir-fry skirt steak and baby bok choy recipe or discuss techniques for making this dish? Join the conversation in the Recipe Sharing forum section.

FAQ:

What is ponzu and where can I find it?

Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It can be found in the international or Asian section of most grocery stores, or at Asian specialty markets.

Can I use a different cut of meat instead of skirt steak?

Yes, you can use other cuts of beef such as flank steak or sirloin. Just make sure to slice the meat thinly against the grain for tenderness.

Can I make this dish vegetarian?

Absolutely! You can substitute the steak with tofu or seitan, and use vegetable broth instead of water in the sauce for added flavor.

How can I adjust the spiciness level of the dish?

If you prefer a spicier stir-fry, you can increase the amount of chili sesame oil or add a pinch of red pepper flakes. For a milder flavor, simply reduce or omit the chili sesame oil.

Can I prepare the sauce in advance?

Yes, you can prepare the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week. Just give it a good stir before using it in the recipe.