SKIRT STEAK, BABY BOK CHOY AND ZUCCHINI STIR-FRY
This quick stir-fry has some of my favorite foods; skirt steak, baby bok choy and zucchini plus carrots, scallions, garlic and ginger finished with a delicious sauce that has the perfect balance of savory, sweet, sour and spicy.
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 -3/4 cups, Calories 317 kcal, Carbohydrate 25 g, Protein 32 g, Fat 12 g, Cholesterol 73 mg, Sodium 812 mg, Fiber 7 g, Sugar 9 g
SKIRT STEAK AND BOK CHOY STIR-FRY
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
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.
SKIRT STEAK WITH BOK CHOY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes.
- Meanwhile, whisk together the mayonnaise and sriracha in another small bowl.
- Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables.
- Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
- Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo.
STEAK AND SOBA STIR-FRY
We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.
Provided by Mary Frances Heck
Categories Stir-Fry Quick & Easy Dinner Steak Bok Choy Noodle Soy Sauce Bon Appétit Quick and Healthy Sugar Conscious Dairy Free Peanut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
- Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
- While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
- Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.
ROBI'S STEAK AND BOK CHOY STIR FRY
So good, great flavor, tender meat, and healthy too! DH loves it, we are watching his weight! I am trying to get him used to eating healthier. Cooks up fast, easy for a dinner menu, served over white rice, your guests will rave! The meat is marinated, so start early, chop your vegetables, and you will have very little to do at dinnertime! I buy Hoisin sauce at the local grocery store, any brand you like. You may add more steak, or any vegetable you like. You can even substitute Tofu for the meat and have a vegetarian dish. I dislike tofu, eww. Very versatile. Have fun with this recipe! Grape tomatoes would be great in this too!
Provided by Grammabobbie
Categories Vegetable
Time 40m
Yield 1 meal, 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the flank steak, very thinly, against the grain.
- Grate the ginger (I use a 1 inch piece)
- Mince the garlic.
- Mix in a bowl, the steak ,ginger, garlic, soy sauce, hoisin sauce, vinegar.
- Cover and refrigerate at least 2 hours.
- Prepare the vegetables by washing and slicing thinly, put in a bowl, cover and refrigerate until dinnertime.
- One half hour before serving, saute the onions and mushrooms in olive oil, in a wok or large non-stick skillet. Set aside in a large bowl. Add steak ,to the same pan, turning until browned on all sides. Add liquid from the marinate. Cook for 2 minutes. Place the cooked steak into onion and mushroom mixture.
- Next, adding more oil if necessary, stir fry the broccoli and carrots, for 2 minutes, then add Bok choy, snow peas, stir fry 2 more minutes, then add the meat mixture, stirring 2 more minutes until all is hot.
- Serve on a large platter, over hot cooked white rice, pass a small bowl of warm Hoisin sauce for added flavor.
- Enjoy!
Nutrition Facts : Calories 235.8, Fat 11.5, SaturatedFat 3.3, Cholesterol 31.2, Sodium 566.7, Carbohydrate 13.3, Fiber 3.1, Sugar 6.1, Protein 21.5
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