Stir-Fried Skirt Steak with Bok Choy, Zucchini and Oyster Sauce

Stir-Fried Skirt Steak with Bok Choy, Zucchini and Oyster Sauce
Intensely beefy and buttery skirt steak is the star of this quick stir-fry. This quick stir-fry has a delicious sauce that has the perfect balance of savory, sweet, sour and spicy
Source:
Serves: serves 2
Ingredients
  • For the Beef:
  • ½ pound skirt steak of flap meat, thinly sliced against the grain
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sugar
  • ½ teaspoon dark soy sauce
  • ½ teaspoon Shaoxing wine
  • ¼ teaspoon roasted sesame oil
  • ⅛ Teaspoon baking soda
  • ¼ teaspoon cornstarch
  • For the Stir-Fry:
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons low-sodium chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoons sugar
  • ½ tsp chili sesame oil
  • ½ teaspoon cornstarch
  • 1½ tablespoons vegetable, canola, or peanut oil, divided
  • 1 small carrot, sliced thinly on the diagonal
  • ⅓ cup sliced water chestnuts, drained
  • ½ red bell pepper, sliced thinly
  • 1 small (.) zucchini, cut into thick matchsticks
  • 2 head baby bok Choy, quartered
  • 1 medium cloves garlic, finely minced (about 1 teaspoon)
  • 1 teaspoon finely minced fresh ginger
  • ⅛ teaspoon kosher salt and pepper to taste
  • 1 garlic clove, minced
  • 2 scallion, white and light green parts only, thinly sliced
Directions
  1. For the Beef: Combine beef, salt, sugar, soy sauce, wine, sesame oil, baking soda, and cornstarch in a small bowl and toss to combine. Set aside for 20 minutes.
  2. For the Stir Fry: Combine soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl and stir to combine. Set aside.
  3. Heat 1 tablespoon oil in a wok over high heat until smoking. Add half of the beef, spreading it out in a single layer, and cook without moving until lightly browned on first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon oil and remaining beef.
  4. Reduce the heat to medium-high, add the oil, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.
  5. Add baby bok Choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant. Return beef to wok and toss to combine. Add Stir fry sauce to wok. Cook, stirring and tossing constantly, until sauce is thickened and coats beef and vegetables, about 1 minute. Serve immediately.
Notes
Skirt steak has a looser grain and more intense flavor than flank steak. Skirt steak is just about the beefiest cut out there. It's ideal for stir-fries and to get a truly velvet-soft meat it will need to be marinated after slicing.
Don’t have Skirt Steak substitute SIRLOIN TIP CUT from the sirloin flap. Big, beefy flavor, similar loose grain that holds a marinade well, and that chewy-but-not-tough consistency you get with skirt steak.


Don’t have Chile sesame oil you can use regular sesame oil and add some red chili flakes to the stir-fry.
Don’t have Shaoxing wine which is a Chinese rice wine used for drinking and cooking. This wine is commonly aged for 10 or more years and it resembles the taste of dry sherry. Substitute Dry Sherry or Japanese Sake (sweeter)

 

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