Beef and Bok Choy Hot Pot |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You'll need a fork and a spoon to enjoy this meal. You can use most any greens in place of the bok choy, including spinach or Napa cabbage. Ingredients:
2 1/4 cups water |
3/4 cup low-salt beef broth |
1/3 cup rice vinegar |
1/3 cup low-sodium soy sauce |
2 tablespoons brown sugar |
1/4 teaspoon ground cinnamon |
1 tablespoon vegetable oil |
1 pound beef stew meat, cut into bite-sized pieces |
1 1/4 cups chopped green onions |
1 garlic clove, minced |
1 teaspoon minced peeled fresh ginger |
2 cups thinly sliced bok choy |
1 1/2 cups thinly sliced carrot |
2 cups hot cooked wide rice noodles or fettuccine |
Directions:
1. Combine first 6 ingredients, stirring with a whisk; set aside.
2. Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
3. Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.
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