Garlicky Skirt Steak Stir Fry with Baby Bok Choy and Zucchini

This quick stir-fry combines some of my favorite ingredients: skirt steak, baby bok choy and zucchini, along with carrots, scallions, garlic and ginger. It’s finished with a sauce that balances savory, sweet, sour and spicy for a bright, satisfying one‑pan dinner. I kept this low‑carb by skipping rice and loading up on vegetables, so it’s fast, flavorful and lighter than a typical takeout stir‑fry.

Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry

I developed this version adapting a recipe by Jackie Ourman, making a few changes to reduce the oil, add more vegetables and tweak the sauce so it read as salty, sweet, sour and spicy. If you don’t have oyster sauce, substitute with a little extra soy sauce and a pinch of honey or sugar. For heat, chili sesame oil imparts both spice and toasted sesame flavor; if unavailable, use regular sesame oil and add crushed red pepper flakes to taste.

This recipe is written for two servings but is easy to double for four. It cooks quickly—most of the time is prep—so it’s great for weeknights. The high heat sears the steak for flavor while keeping the vegetables crisp-tender. Below you’ll find clear ingredient quantities, straightforward instructions, and useful tips for substitutions, storage and serving suggestions.

Ingredients

For the sauce:

• 1 tbsp ponzu (or a mild citrus soy mixture)
• 1/2 tbsp low‑sodium soy sauce
• 1/2 tbsp oyster sauce (or substitute: extra soy sauce + 1/2 tsp honey)
• 1/2 tbsp water
• 1/2 tsp cornstarch

For the stir‑fry:

• 1/2 lb skirt steak, sliced thinly against the grain
• Kosher salt and freshly ground black pepper, to taste (about 1/8 tsp)
• 1/2 tsp chili sesame oil (or regular sesame oil + red pepper flakes)
• 1 garlic clove, minced
• 1/2 tbsp minced ginger
• 2 scallions, sliced thinly, whites and greens separated
• 1 small carrot, sliced thin on the diagonal
• 1/2 cup canned water chestnuts, drained
• 1/2 red bell pepper, thinly sliced
• 1 small (about 6 oz) zucchini, cut into 1/4‑inch matchsticks
• 1 head baby bok choy, quartered
• 1–2 tsp neutral oil for cooking (if needed)

Instructions

1. Whisk together the ponzu, soy sauce, oyster sauce, water and cornstarch in a small bowl. Set the sauce aside so the cornstarch can dissolve.
2. Pat the skirt steak dry with paper towels and season lightly with salt and pepper.
3. Heat a wok or large heavy skillet over very high heat until it is hot but not smoking.
4. Add half of the steak in a single layer so it gets a good sear. Toss or stir‑fry until browned on all sides, about 1–2 minutes total. Transfer to a plate and repeat with the remaining steak.
5. Reduce the heat to medium‑high and add the chili sesame oil (or sesame oil). Add the scallion whites, garlic, ginger, carrots, water chestnuts and red pepper. Toss frequently until the vegetables begin to soften, about 2 minutes.
6. Add the baby bok choy and zucchini, continuing to stir, and cook until the bok choy leaves turn bright green and the vegetables are crisp‑tender, about 2 more minutes.
7. Return the seared steak to the wok and pour in the sauce. Stir to combine and bring to a gentle boil so the sauce thickens and coats the meat and vegetables, about 1–2 minutes.
8. Remove from heat, garnish with the scallion greens and serve immediately.

Notes and Tips

• Slicing: For the most tender results, slice the steak very thin and cut against the grain. Partially freezing the steak for 15–20 minutes makes thin slicing easier.
• High heat: Stir‑fries cook fast; make sure all ingredients are prepped and within reach before you heat the pan.
• Vegetable swaps: This recipe is flexible—snap peas, snow peas or broccoli florets can be used in place of any of the listed vegetables.
• Oyster sauce substitute: If you don’t have oyster sauce, use an extra 1 tsp soy sauce plus 1/2 tsp honey or sugar to mimic the sweetness and depth.
• Make‑ahead: The sauce can be mixed ahead of time and stored in the refrigerator for up to 24 hours. For best texture, add the bok choy toward the end so it stays bright and crisp.
• To serve: Keep it low‑carb by serving as is, or spoon over steamed rice or cauliflower rice if you prefer a heartier meal.

Nutrition (approximate per serving)

Serving size: about 3/4 cup. Calories: 317 kcal; Protein: 32 g; Carbohydrates: 25 g; Fat: 12 g; Fiber: 7 g; Sodium: approximately 812 mg. These values are estimates and will vary depending on specific brands and ingredient amounts.

More steak ideas

If you enjoy this stir‑fry, you might also like other simple steak meals such as grilled balsamic steak with tomatoes and arugula, steak kebabs with chimichurri, or a carne asada steak salad—each offers bold flavors and quick preparation.

If you try this recipe, feel free to adapt the vegetables and spice level to suit your taste. It’s a flexible, fast dinner that offers a great balance of textures and flavors while keeping prep and cleanup minimal.