Ginger skirt steak and zoodle stir-fry brings restaurant-quality sizzle to a 25-minute weeknight. Thin slices of skirt steak sear hard and fast, then join crisp broccoli, baby bok choy, and zucchini noodles in a bright ginger-coconut aminos sauce. One serving packs 42g protein with just 9g carbs — keto comfort at full volume.
Craving a restaurant-quality stir-fry that’s ready in a flash? This Ginger Skirt Steak and Zoodle Stir-Fry is your answer to hectic weeknights! We’re talking tender, sizzling steak, crisp-tender veggies, and slurpable zucchini noodles all tossed in a savory sauce, hitting your table in under 30 minutes. It’s the healthy, flavorful, low-carb meal you’ll make on repeat.
Ingredients
• 8 oz / 225g skirt steak, thinly sliced against the grain
• 2 tbsp / 30ml avocado oil, divided
• 1-inch / 2.5cm knob of ginger, peeled and minced
• ¼ cup / 40g (1.41 oz) organic broccoli florets
• 1 bunch baby bok choy, stems and leaves separated and chopped
• ½ cup / 75g (2.65 oz) zucchini, spiralized into noodles about 6 inches long
• 2 tsp / 10ml coconut aminos
Instructions
1. Directions
2. Heat a large skillet or wok over high heat. Add 1 tbsp (15 ml) of the avocado oil. Once shimmering, add the sliced steak in a single layer and sear for 1-2 minutes per side until well-browned. Remove steak from the pan and set aside.
3. Reduce heat to medium and add the remaining 1 tbsp (15 ml) of avocado oil. Add the minced ginger and broccoli florets, stirring frequently for 2 minutes until the broccoli is bright green and crisp-tender.
4. Add the chopped bok choy stems to the pan and cook for 1 minute, stirring constantly. Then, add the bok choy leaves and cook for another minute until just wilted.
5. Add the zucchini noodles and coconut aminos to the pan. Toss everything together and cook for 1-2 minutes, just until the zucchini noodles are heated through but still have a bite.
6. Return the seared steak and any accumulated juices to the pan. Toss everything to combine for 30 seconds, then remove from heat and serve immediately.
Nutritional Information
• Estimated values per serving
• Calories: 480 kcal
• Protein: 42g
• Fat: 32g
• Carbohydrates: 9g
• Sodium: 350mg
Pro Tips
• Pro-Tips for Success
• Slice the skirt steak thinly against the grain. This is the most important step for ensuring the meat is tender and not chewy.
• Do not overcook the zucchini noodles. They cook in a flash and are best when tender-crisp. Add them at the very end and toss for just a minute or two.
• For a perfect sear, ensure your pan is very hot before adding the steak and don’t overcrowd it. Cook in two batches if necessary.
• Have all your chopped and ready to go before you start cooking. A stir-fry comes together very quickly, so preparation is key.
FAQ
Q: Can I use a different cut of steak for this stir fry
A: Yes, flank steak or sirloin are great alternatives. For the most tender result, make sure to slice them thinly against the grain, just as you would with skirt steak.
Q: How do I keep my zucchini noodles from getting soggy
A: The key is to not overcook them. Add the zoodles at the very end of cooking and toss for only 1-2 minutes. The goal is to heat them through while they remain crisp-tender.
Q: What can I use instead of coconut aminos
A: You can substitute with tamari or low-sodium soy sauce. If you are not avoiding soy, these are excellent alternatives that provide a similar savory flavor.
Q: Is this recipe good for meal prep
A: While best served immediately to prevent soggy zoodles, you can prep the components. Slice the steak and chop the vegetables ahead of time. Store them separately in the fridge for a super-fast assembly when you’re ready to cook.
Pro Tips
- Slice the skirt steak thinly against the grain before it goes near the pan — this one step is the difference between tender strips and chewy bites.
- Get the skillet properly hot before adding the first tablespoon of avocado oil, and sear the steak in a single layer (work in two batches if needed) so it browns instead of steams.
- Add the zucchini noodles at the very end and toss them for only 1-2 minutes; overcooked zoodles go watery and dilute the ginger sauce.
- Have every ingredient chopped and within arm's reach before you start — the whole stir-fry comes together in about 15 minutes of cooking with no pause to prep mid-sear.
- Return the seared steak and its accumulated juices to the pan in the last 30 seconds only, just to rewarm and coat; that keeps the meat at medium doneness and the juices in the sauce.
Frequently Asked Questions
Can I meal-prep this stir-fry?
It is best fresh, since the zoodles soften as they sit, but you can sear the steak and chop the vegetables a day ahead. Stir-fry everything together at dinnertime and it still lands in under 15 minutes.
What can I use instead of skirt steak?
Flank steak or sirloin tips slice and sear almost identically — just keep the slices thin and against the grain. Avoid thicker stew-style cuts, which never get tender in a fast stir-fry.
Can I use regular noodles instead of zoodles?
For keto, zucchini noodles are the point — 1/2 cup spiralized keeps the whole plate at 9g carbs. If you are not low-carb, rice noodles soak up the ginger sauce nicely.
How do I keep the broccoli crisp-tender?
Give the florets a full 2 minutes with the ginger before adding the bok choy stems, and pull them while they are still bright green. They finish cooking with the leaves and zoodles off the residual heat.
Recipe card below.
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Ginger Skirt Steak and Zoodle Stir-Fry
Ingredients
Method
- Directions
- Heat a large skillet or wok over high heat.
- Add 1 tbsp (15 ml) of the avocado oil.
- Once shimmering, add the sliced steak in a single layer and sear for 1-2 minutes per side until well-browned.
- Remove steak from the pan and set aside.
- Reduce heat to medium and add the remaining 1 tbsp (15 ml) of avocado oil.
- Add the minced ginger and broccoli florets, stirring frequently for 2 minutes until the broccoli is bright green and crisp-tender.
- Add the chopped bok choy stems to the pan and cook for 1 minute, stirring constantly.
- Then, add the bok choy leaves and cook for another minute until just wilted.
- Add the zucchini noodles and coconut aminos to the pan.
- Toss everything together and cook for 1-2 minutes, just until the zucchini noodles are heated through but still have a bite.
- Return the seared steak and any accumulated juices to the pan.
- Toss everything to combine for 30 seconds, then remove from heat and serve immediately.
- Slice the skirt steak thinly against the grain. This is the most important step for ensuring the meat is tender and not chewy.
- Do not overcook the zucchini noodles. They cook in a flash and are best when tender-crisp.
- Add them at the very end and toss for just a minute or two.
