Skirt Steak, Baby Bok Choy

and Zucchini Stir-Fry

 

Yield: 2 servings

317 calories per serving

 

Ingredients:

 

For the Sauce

1 tablespoon Ponzu (Citrus Seasoned Dressing & Sauce -Lime) Kikkoman Brand)

1 1/2 teaspoon low sodium soy sauce

1 1/2 teaspoon Oyster Sauce 

1 1/2 teaspoon water

1/2 teaspoon cornstarch.

-Whisk the above ingredients in a small bowl, and set aside.

For Stir Fry

 

1/2 pound pound skirt steak ( you can also use Sirloin Steak, or steak for Pepper Steak)

1/8 teaspoon Kosher Salt and pepper to taste

1/2 teaspoon Chili Sesame Oil (if you don't have  Chili Sesame oil you can use regular Sesame oil, with a large pinch of red pepper flakes) 

1 garlic clove, minced

1/2 tablespoons minced ginger 

2 scallions, sliced thinly, whites and greens separated.

1 small carrot, sliced thinly on diagonal

1/2 cup water chestnuts, drained and sliced

1/2 red bell pepper, sliced thinly

1 small zucchini, cut into 1/4-inch matchsticks

1 head of baby bok choy, quartered

 

Method:  

-Pat steak dry and season with salt & pepper. Heat wok or large skillet over very high heat. When hot, add half of the steak so the meats gets a good sear and cook, tossing constantly until browned on all sides. Transfer to a plate, repeat with the remaining meat; set aside.

-Reduce 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.

-Add the baby bok choy and zucchini and cook for additional 2 to 3 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 scallions greens.

Enjoy, Chef Ed