Description
This quick steak stir-fry has some of my favorite foods; skirt steak, baby bok choy and zucchini plus carrots, scallions, garlic and ginger
Yield: 2servings | Serving Size: 1-3/4 cups
Ingredients
For the sauce:
1tbspponzu
1/2tbsplow sodium soy sauce
1/2tbspoyster sauce
1/2tbspwater
1/2tspcornstarch
For the Stir Fry:
1/2lbskirt steak, sliced thinly against the grain
1/8tspkosher salt and pepper to taste
1/2tspchili sesame oil
1garlic clove, minced
1/2tbspminced ginger
2scallions, sliced thinly, whites and greens separated
1small carrot, sliced thinly on diagonal
1/2cupwater chestnuts, drained
1/2red bell pepper, sliced thinly
1small, 6 oz zucchini, cut into 1/4-inch thick matchsticks
1head 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.
Last Step:
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Nutrition
Serving: 1-3/4 cups, Calories: 317kcal, Carbohydrates: 25g, Protein: 32g, Fat: 12g, Cholesterol: 73mg, Sodium: 812mg, Fiber: 7g, Sugar: 9g
