Best 5 Skirt Steak And Bok Choy Stir Fry Recipes

**Savor the tantalizing flavors of Asian cuisine with this delectable stir-fry featuring tender skirt steak, crisp bok choy, and an array of aromatic ingredients.**

Embark on a culinary journey with this mouthwatering stir-fry that blends the bold flavors of Asian cooking with the convenience of a quick and easy weeknight meal. Sliced skirt steak, known for its rich, beefy taste, takes center stage, while fresh bok choy adds a vibrant crunch and a hint of bitterness that perfectly complements the savory sauce.

This stir-fry is a symphony of flavors, with a harmonious balance of salty, sweet, and umami. The tender steak is coated in a luscious sauce made from soy sauce, oyster sauce, and Shaoxing wine, infusing each bite with a burst of savory goodness. The crisp bok choy retains its vibrant green color and provides a satisfying textural contrast to the tender steak.

Accompanying the main ingredients are a medley of aromatics that elevate the dish to new heights. Sliced ginger and minced garlic add a pungent kick, while red chili peppers bring a subtle heat that lingers on the palate. The addition of oyster mushrooms lends a meaty texture and umami flavor, while scallions and cilantro provide a refreshing finish.

This versatile stir-fry can be easily customized to suit your preferences. Feel free to substitute flank steak or sirloin steak for the skirt steak, or add other vegetables such as broccoli, bell peppers, or snap peas. The sauce can also be adjusted to your liking; add more soy sauce for a bolder flavor or a touch of honey for a hint of sweetness.

Whether you're a seasoned stir-fry master or a novice cook looking to explore new culinary horizons, this skirt steak and bok choy stir-fry is sure to become a favorite. So gather your ingredients, heat up your wok, and prepare to tantalize your taste buds with this irresistible Asian delight.

Let's cook with our recipes!

SKIRT STEAK, BABY BOK CHOY AND ZUCCHINI STIR-FRY

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

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

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)

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

BEEF & BOK CHOY STIR FRY

Beef & Bok Choy Stir Fry image

Full of tender beef and fresh veggies, this Beef & Bok Choy Stir Fry is perfect for a quick family meal!

Provided by Holly Nilsson

Categories Beef Dinner Lunch

Time 1h

Number Of Ingredients 14

Ingredients

1 pound flank steak (or your favorite cut of beef, thinly sliced)
⅓ cup cornstarch
2 tablespoons low sodium soy sauce
3 tablespoons vegetable oil (divided)
1 teaspoon ginger (minced)
2 cloves garlic (finely minced)
4 green onions (sliced, whites & greens separated)
4 cups bok choy (whites & greens separated )
½ cup low sodium beef broth (or water)
¼ cup hoisin sauce
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Sriracha (or to taste)
1 teaspoon sesame oil

Steps:

Combine beef, cornstarch, and soy sauce in a bowl. Set aside to marinate 20 minutes while you prepare the other ingredients.
Combine all sauce ingredients in a small bowl.
Heat 1 tablespoon oil to medium-high heat in a large skillet. Add half of the beef and cook just until browned, do not overcook. Remove from the skillet and set aside. Repeat with remaining beef, adding more oil if needed.
Reduce heat to medium and add 1 tablespoon oil to the same pan. Add ginger, garlic, and the whites of the onions. Cook just until fragrant (about 1 minute). Add the whites of the bok choy and cook for 2-3 minutes.
Stir in the sauce, bok choy greens, and beef. Cook over medium until hot and bubbly.
Remove from heat and garnish with green onion tops and serve over rice.

Nutrition Facts : Calories 363 kcal, Carbohydrate 23 g, Protein 28 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 1001 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SKIRT STEAK AND BOK CHOY STIR-FRY

Skirt Steak and Bok Choy Stir-Fry image

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

Ingredients

2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon honey
2 garlic cloves, minced
Coarse salt and ground pepper
1 pound skirt steak, thinly sliced crosswise
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large head bok choy, cut 1 inch thick crosswise
4 medium carrots, halved lengthwise, thinly sliced on bias
Cooked rice, for serving
1/4 cup peanuts, chopped

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.

STEAK AND SOBA STIR-FRY

Steak and Soba Stir-Fry image

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

Ingredients

2 tablespoons sliced almonds
8 ounces soba (Japanese-style noodles) or spaghettini
Kosher salt
1 teaspoon plus 3 tablespoons vegetable oil
12 ounces skirt or flank steak
Freshly ground black pepper
2 scallions, whites and greens separated, chopped
4 medium garlic cloves, chopped
1 tablespoon grated peeled ginger
2 heads baby bok choy, quartered
1 medium carrot, peeled, thinly sliced on a diagonal
3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil

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

Robi's Steak and Bok Choy Stir Fry image

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

Ingredients

1 lb flank steak, sliced very thin
2 tablespoons fresh ginger, grated
3 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
2 tablespoons olive oil
8 ounces fresh mushrooms, sliced
1 cup onion, thinly sliced
1 cup broccoli floret
1/2 cup carrot, thinly sliced
1 cup snow peas
1 head bok choy, cut in half, sliced thin

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

Tips:

Choose the right cut of steak: Skirt steak is a thin, flavorful cut of beef that is perfect for stir-fries. It is important to slice the steak against the grain to ensure that it is tender.
Marinate the steak: Marinating the steak in a mixture of soy sauce, rice wine, and ginger will help to tenderize it and add flavor.
Use a hot wok: A hot wok is essential for getting a good stir-fry. The high heat will help to sear the steak and vegetables and prevent them from sticking to the pan.
Stir-fry in batches: If you are cooking a large amount of food, it is best to stir-fry it in batches. This will help to prevent the food from becoming overcrowded and soggy.
Add the sauce at the end: Adding the sauce at the end of the cooking process will help to prevent it from burning.

Conclusion:

Skirt steak and bok choy stir-fry is a quick and easy meal that is packed with flavor. It is a great way to use up leftover steak or vegetables. The stir-fry can be served with rice, noodles, or even just on its own.