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.
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!
- 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
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