A quick and easy steak stir-fry, perfect for a busy workweek!

13 ratings

Get a healthy and delicious steak stir-fry in no time with our Steak Stir-Fry with Bok Choy and Zucchini recipe!  This quick and easy recipe is a perfect blend of flavors when you’re in a rush. Even though it’s so quick to make, you’ll be savoring this dish’s taste time and time again!

Let us know what you think in the comments and don’t forget to rate and share this recipe with your family and friends!

Low Carb Paleo

INGREDIENTS

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

Sauce

2 Tbsp Low sodium soy sauce
1/2 Tbsp Water
1 Tbsp Garlic, smashed
1 Tbsp Paprika

DIRECTIONS

step #1

Whisk sauce ingredients together (soy sauce, water, smashed garlic, and paprika) and set aside.

step #2

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.

step #3

Reduce the heat to medium-high, add the oil, green onions, garlic, ginger, water, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.

step #4

Add baby bok choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green.

step #5

Return the steak back to wok and pour the sauce mixture. Bring to a boil and allow cooking through and reducing, about 1 to 2 minutes more.

step #6

Ready to Serve!

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13 ratings

Did you know?

Bok choy, pak choi, Chinese cabbage… this veggie’s got a number of names! While it might look and taste very similar to celery, it might surprise you to discover bok choy is a member of the cabbage family. It’s a rich source of vitamins A, C, and K, and a staple vegetable in many Asian cuisines.

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