Kitchen notes · a little help before you start
Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry
Thin steak slices and crisp tender vegetables catch a glossy, tangy sauce in this stir fry. Bok choy adds a soft leafy bite beside the zucchini, while ginger and chili sesame oil give the savory beef a fragrant finish.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 2
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- Chinese · Asian · Japanese
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Dry the steak
Pat the steak dry before seasoning it so the thin slices can sear in the very hot pan.
2. Sear in two batches
Cook half the steak at a time, transferring it to a plate before browning the remaining pieces.
3. Add greens later
Cook the firmer vegetables first, then add bok choy and zucchini until the leaves turn bright green.
Get to know the ingredients
Steak
Slice the skirt steak thinly against the grain before seasoning and searing it in batches.
Scallions
Keep the white and green scallion parts separate; cook the whites and reserve the greens for garnish.
Bok choy
Quarter the baby bok choy before adding it with zucchini during the later vegetable cooking stage.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Glaze and garnish
Return the steak, add the sauce and boil briefly to reduce, then scatter scallion greens over the top.
A little more help as you go
Whisk sauce before cooking
Combine ponzu, soy sauce, oyster sauce and cornstarch before you begin searing the steak.
Reduce heat for vegetables
Lower the heat to medium high after the steak is removed, before adding oil and vegetables.
A few questions you might have
Should I cook all the steak together?
Sear half first, remove it and repeat with the remaining steak so the pieces brown well.
How should I slice the steak?
Slice the skirt steak thinly against the grain before patting it dry and adding the salt and pepper.
When does the bok choy go in?
Add it with the zucchini after the first vegetables begin softening, then cook until the leaves turn bright green.
Which scallion parts go into the pan?
Cook the whites with the garlic and vegetables, and save the green parts for the final garnish.
When does the sauce go in?
Return the browned steak to the wok, pour in the sauce and bring it to a brief boil to reduce.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
