Skirt Steak With Bok Choy Recipes

SKIRT STEAK, BABY BOK CHOY AND ZUCCHINI STIR-FRY

Steps:

• 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.

SKIRT STEAK AND BOK CHOY STIR-FRY

Steps:

• In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
• In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
• To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.