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Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

1 tbsp

ponzu

1/2 tbsp

low sodium soy sauce

1/2 tbsp

oyster sauce

1/2 tbsp

water

1/2 tsp

cornstarch

1/2 lb

skirt steak, sliced thinly against the grain

1/8 tsp

kosher salt and pepper to taste

1/2 tsp

chili sesame oil

1

garlic clove, minced

1/2 tbsp

minced ginger

2

scallions, sliced thinly, whites and greens separated

1

small carrot, sliced thinly on diagonal

1/2 cup

water chestnuts, drained

1/2

red bell pepper, sliced thinly

1

small (6 oz) zucchini, cut into 1/4-inch thick matchsticks

1

head baby bok choy, quartered