This steak stir fry is made with bok choy, peppers, and zucchini to create a range of flavor. Perfect for throwing together when you’re in a rush and not bad for you either! This recipe is also gluten free for anyone with dietary restrictions.
1/2 pound steak, skirt cut, sliced thinly against the grain
1 tsp kosher salt
1 tsp ground pepper, to taste
2 tbsp olive oil, divided
1 garlic clove, minced
1/2 tbsp ginger, minced
2 green onions, sliced thinly
1 red bell pepper, sliced thinly
1 zucchini, cut into 1/4-inch thick matchsticks
1 head baby bok choy, quartered
2 tbsp low sodium soy sauce
1/2 tbsp water
1 tbsp garlic, smashed
1 tbsp paprika
- Whisk sauce ingredients together (soy sauce, water, smashed garlic, and paprika) 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 and add oil, until browned on all sides, about 2 minutes total. Transfer to a plate, repeat with the remaining meat; set aside.
- To see all the instructions, click here!