Friday, March 16, 2012 an Asian Beef Stew Date

From Sunset Magazine January 2010

4 Large Garlic Cloves, Minced
1 in Knob of Ginger, Minced
1-1/4 lbs Beef Ribeye Steaks, 1/4 in Sliced
1/2 tsp Salt
1 Tbsp Olive Oil
2 tsp Chinese Five-Spice Powder
4 Cups Beef Broth
2 Tbsp Soy Sauce
1 Sweet Potato, Chopped
12 oz. Baby Bok Choy
3 Green Onions

Whirl Garlic and Ginger in a food processor until minced. Trim fat from Steak and cut across the grain into 1/4 in slices, discarding pockets of fat. Sprinkle meat with half of the Garlic Mixture and all the Salt.

Heat oil in a pan over high heat. Brown the beef lightly, stirring occasionally, about 4 minutes. With a slotted spoon, transfer meat to a plate.

Reduce heat to medium. Add remaining Garlic Mixture to pan and cook until softened, about 30 seconds. Stir in Five-Spice Powder, then Broth and Soy Sauce.

Peel Sweet Potato, cut in half lengthwise, and cut into 1/4 in thick slices. Add to Broth. Cover and bring to a boil over high heat then reduce heat and simmer 2 minutes.

Meanwhile, trim ends from the Bok Choy, rinse, separate leaves and cut into wide diagonal slices.

Stir Bok Choy into stew and simmer just until wilted, about 2 minutes.

Stir in Beef and cook until hot, 1 to 2 minutes. Cut Onions in 3 in slivers. Ladle stew into bowls and garnish with Onions.



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