skirt steak, baby bok choy and zucchini stir fry
this quick stir fry has some of my favorite foods skirt steak, baby bok choy and zucchini plus carrots, scallions, garlic and ginger finished with a delicious sauce that has the perfect balance of savory, sweet, sour and spicy.
ponzu, low sodium soy sauce, oyster sauce, water, cornstarch, skirt steak, kosher salt and pepper to taste, chili sesame oil, garlic clove, minced ginger, scallions, small carrot, water chestnuts, red bell pepper, small, head baby bok choy
- 1 tbsp ponzu
 - 1/2 tbsp low sodium soy sauce
 - 1/2 tbsp oyster sauce
 - 1/2 tbsp water
 - 1/2 tsp cornstarch
 - 1/2 lb skirt steak
 - 1/8 tsp kosher salt and pepper to taste
 - 1/2 tsp chili sesame oil
 - 1 garlic clove
 - 1/2 tbsp minced ginger
 - 2 scallions
 - 1 small carrot
 - 1/2 cup water chestnuts
 - 1/2 red bell pepper
 - 1 small
 - 1 head baby bok choy

- whisk together ponzu, soy sauce, oyster sauce and cornstarch 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 until browned on all sides, about 2 minutes total.
 - transfer to a plate, repeat with the remaining meat set aside.
 - reduce the heat to medium high, add the oil, scallion whites, garlic, ginger, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.
 - add baby bok choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green.
 - return the steak back to wok and pour the sauce mixture.
 - bring to a boil and allow to cook through and reduce, about 1 to 2 minutes more.
 - garnish with scallion greens and serve.
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### Human: Generate cooking recipes. Include ingredients:
- 1 tbsp ponzu
- 1/2 tbsp low sodium soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp water
- 1/2 tsp cornstarch
- 1/2 lb skirt steak
- 1/8 tsp kosher salt and pepper to taste
- 1/2 tsp chili sesame oil
- 1 garlic clove
- 1/2 tbsp minced ginger
- 2 scallions
- 1 small carrot
- 1/2 cup water chestnuts
- 1/2 red bell pepper
- 1 small
- 1 head baby bok choy

 ### Assistant: The ingredients you'll need are:
- 1 tbsp ponzu
- 1/2 tbsp low sodium soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp water
- 1/2 tsp cornstarch
- 1/2 lb skirt steak
- 1/8 tsp kosher salt and pepper to taste
- 1/2 tsp chili sesame oil
- 1 garlic clove
- 1/2 tbsp minced ginger
- 2 scallions
- 1 small carrot
- 1/2 cup water chestnuts
- 1/2 red bell pepper
- 1 small
- 1 head baby bok choy


You can follows these steps to make the recipe:
- whisk together ponzu, soy sauce, oyster sauce and cornstarch 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 until browned on all sides, about 2 minutes total.
- transfer to a plate, repeat with the remaining meat set aside.
- reduce the heat to medium high, add the oil, scallion whites, garlic, ginger, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.
- add baby bok choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green.
- return the steak back to wok and pour the sauce mixture.
- bring to a boil and allow to cook through and reduce, about 1 to 2 minutes more.
- garnish with scallion greens and serve.
- .

