I teach cooking classes locally and have a group that comes every couple of months. I always write new recipes for each class because I want the dishes to be catered to fit their needs. Some have food allergies in their families, like I do. Others do not. Either way, everyone is looking to add simple, healthy and tasty weeknight meals into their dinner rotations.
Preparation for these classes involves a good amount of recipe testing however, the good news is, it also means I have lots of great dinners to feed my family. This beef stir-fry was one of our favorites and the students in my class loved it. I used ponzu instead of the typical stir-fry blend of soy sauce, oyster sauce and rice vinegar to add a slightly lighter, citrus flavor to the dish. I happened to find Wan Ja Shan Ponzu which is organic and gluten-free at my local grocery store. Kikkoman also makes ponzu but if you are unable to find any in the store, you can use this recipe to make it at home.
Baby bok choy is one of my favorite vegetables. It wilts quickly so is added at the end. Cornstarch helps thicken the sauce a bit so you get that authentic stir-fry texture. If you can’t find bean sprouts go ahead and add some canned, drained water chestnuts. You can definitely play around with the vegetable combination a bit so don’t hesitate to do so if you don’t have all of the ingredients listed in the recipe.
- 1 lb skirt steak, sliced thinly against the grain
- salt and pepper to taste
- 1 T canola oil
- 1 large carrot, sliced thinly on diagonal
- ½ red bell pepper, sliced thinly
- 2 heads baby bok choy, quartered
- 3 scallions, sliced thinly, whites and greens separated
- 1 cup bean sprouts (or you can sub canned water chestnuts)
- 2 garlic cloves, minced
- 1 tsp minced ginger (about 1” piece)
- ¼ cup ponzu
- 1 tsp cornstarch
- Whisk together ponzu and cornstarch and set aside. Pat steak dry and season generously with salt and pepper. Heat wok or large skillet over medium-high heat and add the canola oil. Stir-fry steak, tossing occasionally, until beginning to brown on all sides. Transfer to a side plate and drain off excess fat until only about 1 tablespoon remains.
- Add carrot and red pepper to wok and toss frequently until beginning to soften, about 2-3 minutes. Add baby bok choy, scallion whites, bean sprouts garlic and ginger and toss for an additional 2 minutes until fragrant and baby bok choy leaves turn bright green.
- Add steak back to wok and pour over ponzu/cornstarch mixture. Bring to a boil and allow to cook through and reduce, about 2 minutes more. Taste and adjust seasoning with salt and pepper, if needed. Garnish with scallion greens and serve.