For the steak marinade:
1 pound of skirt steak sliced against the grain
1 teaspoon fresh garlic
1 teaspoon fresh ginger
1 teaspoon fish sauce
1 teaspoon shaoxing wine
1 teaspoon sugar
1 teaspoon black garlic paste
2 tablespoon soy sauce
1 tablespoon hoisen sauce
For the vegetable:
1 bunch of bok choy, chopped
1/2 cup of shredded carrrots
1/2 of a choyota squash, peeled and and sliced thinly
2 red fresno chilis, seeds removed and thinly sliced
1/2 cup of snap peas
1 stalk of green onions sliced
1 tablespoon sesame oil
1 cup of chicken broth
1 tablespoon corn starch
1/4 teaspoon chinese seasoning salt (optional)
Combine all the ingredients for the beef marinade with the beef in a bowl. Mix well and allow to marinate for a few hours.
Combine the chicken broth with the corn starch and mix. Set aside.
Heat your wok to high heat. Add 1 tablespoon sesame oil.
Add the marinated beef and stir fry for 2 – 4 minutes.
Move the beef to the side of the wok and add the remaining sesame oil.
Add the choyota squash, carrots, the stalks of the bok choy and peppers. Stir fry for a few minutes.
Mix back in the beef with the veggies. Add in the snap peas and the leaves of the bok choy.
Allow the bok choy to wilt for a few minutes. Pour in the corn starch mix now.
Season with the Chinese salt and mix. Add the green onion and remove from the heat once the sauce has thickened.
Serve while hot with rice.
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