| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 pound piece skirt steak, cut into 3 equal pieces
- 3 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 2 tablespoons packed light brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons grated fresh ginger
- 2 teaspoon sesame oil
- 1 teaspoon red chili flakes
- 6 scallions, sliced, whites and greens kept separate
- 3 tablespoons olive oil
- 2 1/2 tablespoons unsalted butter
- 3 heads baby bok choy, halved and rinsed
- 4 ounces shiitake mushrooms, thinly sliced
- 1 cup mayonnaise
- 2 tablespoons sriracha
Instructions
- Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes.
- Meanwhile, whisk together the mayonnaise and sriracha in another small bowl.
- Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables.
- Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
- Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 871 |
| Total Fat | 79 g |
| Saturated Fat | 19 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 28 g |
| Cholesterol | 115 mg |
| Sodium | 1759 mg |
Reviews
Skirt steak is so delicious. But pricey. If your budget can’t handle it, go to flank steak. I’ve used this marinade many times even for steak fajitas by adding extra things like lime juice and chili powder. I don’t even need the mayo Sriracha. I like the deconstructed stir fry format of this. Makes it less fussy to prepare.
Awesome!! Delicious! My new go to Asian beef dish for entertaining. Seared skirt steak 4 minutes on one side then 5 minutes on the other side on medium high heat in a nonstick pan. Cut diagonal against the grain not too thin or you loose the jiuce. The steak came out mostly medium rare and some pieces medium. I subbed oyster mushrooms and brown monkfruit to make it keto. Love it!
The flavors are so wonderful, but this lil Momma needs to cook a skirt steak! lol… I swear I seared the meat for 4 on one side, and about 3.5 mins on the other. After letting it rest, & slicing it, it was rare instead of medium rare. Making the cardinal mistake of cooking the sliced up meat made it quite chewy. I will learn!! This was too yummy to pass up!
We loved the meat and mushrooms, however, not a fan of the Box Choy.
This is another recipe that I tried from Ree and once again…. DELICIOUS! Simple and full of flavor. My husband is glad that I made double so that he can have it the next day. Thank you Ree for this recipe and for your time.
Delicious and easy way to enjoy a skirt steak!
Easy to make and full of great fresh flavor.
The marinade is amazing. I would put that stuff on anything. The steak turned out amazing just the way the recipe instructed. Instead of baby bok choy and mushrooms, I chopped up some broccoli and rough chopped a large bok choy which is much easier to find at my local supermarket. I opted to make the vegetables in a separate large non-stick pan because my cast iron was starting to get very hot and I was afraid of burning the veggies. It made for a bit more dishes to wash but it was worth it. I also served it with a side of jasmine rice with a touch of rice vinegar after it was cooked. It wasn’t needed as the dish was very filling on its own.
Great recipe. Loved the marinade, made the meat very tender.
Great recipe! I’ve made it several times even with different vegetables, like broccoli or asparagus and have added water chestnuts and baby corn. It’s easy and fast to make on a weeknight. Thanks!