Ah, skirt steak. It’s like the rebellious cousin of the steak family—quick, full of flavor, and just a bit unpredictable. Pair it with baby bok choy, and you’ve got a stir-fry that’s not only easy to make but also feels like a spontaneous kitchen dance party. A splash of soy sauce, a hint of garlic, and suddenly you’re transported to a bustling street market, where the sizzle of the pan is your soundtrack.
Steps
- Mix ponzu, soy sauce, oyster sauce, water, and cornstarch in a bowl and set aside.
- Dry the skirt steak with paper towels and season it with salt and pepper.
- Heat a wok or large skillet over high heat. Add half of the steak slices and sear them until brown on all sides, about 2 minutes, then set aside. Repeat with the remaining steak.
- Lower the heat to medium-high and add chili sesame oil, scallion whites, garlic, and ginger to the wok. Stir in the carrot slices, water chestnuts, and red bell pepper, cooking for around 2 minutes until they begin to soften.
- Add baby bok choy and zucchini to the wok, cooking for another 2 minutes until the bok choy leaves turn bright green.
- Return the steak to the wok and pour in the prepared sauce mixture. Bring the sauce to a boil and let it cook, reducing for about 1 to 2 minutes.
- Garnish the dish with sliced scallion greens and serve immediately.
Ingredients
- fry recipe:
- 1 tablespoon ponzu
- 1/2 tablespoon low sodium soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon water
- 1/2 teaspoon cornstarch
- Fry:
- 1/2 pound skirt steak, thinly sliced against the grain
- 1/8 teaspoon kosher salt
- Pepper, to taste
- 1/2 teaspoon chili sesame oil
- 1 garlic clove, minced
- 1/2 tablespoon minced ginger
- 2 scallions, thinly sliced (whites and greens separated)
- 1 small carrot, thinly sliced on the diagonal
- 1/2 cup water chestnuts, drained
- 1/2 red bell pepper, thinly sliced
- 1 small zucchini (6 oz), cut into 1/4-inch thick matchsticks
- 1 head baby bok choy, quartered
Nutritional Values
Calories: 634 kcal | Carbohydrates: 50 g | Protein: 64 g | Fat: 24 g | Cholesterol: 146 mg | Sodium: 1624 mg | Fiber: 14 g | Sugar: 18 g
FAQ
- Can I substitute oyster sauce in the recipe?
- Yes, if you don’t have oyster sauce, you can use additional soy sauce mixed with a bit of honey or sugar to achieve a similar sweet flavor.
- What can I use if I don’t have chili sesame oil?
- If chili sesame oil is unavailable, regular sesame oil with a pinch of red chili flakes can be used as an alternative to add heat and flavor.
- How can I adjust the recipe to serve more people?
- You can easily double the ingredients in the recipe to make it suitable for four servings instead of two.
- Is it necessary to use a wok for this stir-fry?
- While a wok is ideal for stir-frying due to its shape and heat distribution, you can also use a large skillet if a wok is not available.
- Can I add more vegetables to this stir-fry?
- Absolutely, you can enhance the dish by adding other vegetables you enjoy, such as bell peppers, broccoli, or snap peas, to increase the variety and nutrition.
Tips
- Searing the Steak: Ensure to pat the skirt steak dry before seasoning it with salt and pepper. This step helps achieve a better sear when cooking, enhancing the flavor and texture of the meat.
- Substitute for Oyster Sauce: If you don’t have oyster sauce on hand, use additional soy sauce and a touch of honey or sugar for a similar sweet and savory profile.
- Adjusting the Heat: If chili sesame oil isn’t available, you can substitute with regular sesame oil and add red chili flakes to taste. This way, you can control the level of spiciness in the dish.
- Doubling the Recipe: This dish is designed for two servings but can easily be doubled for four by simply increasing the ingredients proportionately.
Equipment
- Wok or large skillet – A wok is particularly useful for stir-fry dishes.
- Chef’s knife or a good quality knife set – For slicing meat and vegetables thinly.
- Cutting board – If not already owned, a high-quality cutting board is essential for prepping ingredients.
- Whisk – For mixing the sauce ingredients together smoothly.
- Tongs or a spatula – Useful for tossing and turning the ingredients in the wok.
