Ingredients
1tbspponzu
½tbspsoy sauce,low sodium
½tbspoyster sauce
½tbspwater
½tspcornstarch
½lbskirt steak,sliced thinly against the grain
tspkosher salt and pepper,to taste
½tspchili sesame oil
1garlic clove,minced
½tbspginger,minced
2scallions,sliced thinly, whites and greens separated
1small carrot,sliced thinly on diagonal
½cupwater chestnuts,drained
½red bell pepper,sliced thinly
1small zucchini,cut into ¼-inch thick matchsticks
1baby bok choy head,quartered
Preparation
Whisk together the ponzu, soy sauce, oyster sauce and cornstarch, then 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 and cook, tossing occasionally, for about 2 minutes total or until browned on all sides. Transfer to a plate then repeat with the remaining meat, then 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 for about 2 minutes until they begin to soften.
Add the baby bok choy and zucchini. Cook for an additional 2 minutes until the leaves turn bright green.
Return the steak back to the wok and pour the sauce mixture. Bring to a boil and allow to cook through and reduce for about 1 to 2 minutes.
Garnish with scallion greens, serve, and enjoy!
