Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry

Stir-Fry-Skirt Steak, Zucchini and Baby Bok Choy

We love this savory, sweet-sour and spicy recipe because it is a high in protein, delicious option for you steak lovers out there! And, you won’t even notice that the rice is missing! This bariatric friendly recipe also offers a variety of nutrient rich vegetables for you to enjoy anytime with confidence!


For the sauce:

1 tbsp ponzu
1/2 tbsp low sodium soy sauce
1/2 tbsp oyster sauce
1/2 tbsp water
1/2 tsp cornstarch

For the Stir Fry:

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


*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.


Servings: 2, Size: 1-3/4 cups
Calories: 317
Protein: 32 grams
Carb: 25 grams
Fat: 12 grams

Chef’s Tips:
If you don’t have oyster sauce you can substitute it with more soy sauce and some honey or sugar. To give it some heat, I used chili sesame oil which gives it great flavor. If you don’t have that you can use regular sesame oil and add some red chili flakes to the stir-fry.