Step 1

Whisk together ponzu, soy sauce, oyster sauce and cornstarch and set aside.

Step 2

Pat steak dry and season with salt and pepper.

Step 3

Heat wok or large skillet over very high heat.

Step 4

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.

Step 5

Transfer to a plate, repeat with the remaining meat; set aside.

Step 6

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.

Step 7

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

Step 8

Return the steak back to wok and pour the sauce mixture.

Step 9

Bring to a boil and allow to cook through and reduce, about 1 to 2 minutes more.

Step 10

Garnish with scallion greens and serve.