Gluten-Free Beef and Baby Bok Choy Stir-Fry
Recipe type: Weight Watchers - 7 pts
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Jackie Ourman at