Chinese Style Stove Top Pot Roast With Noodles |
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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 8 |
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From Cooking Light. If you can't find Chinese egg noodles, substitute rice noodles or even linguine. Ingredients:
4 teaspoons peanut oil, divided |
2 1/2 lbs sirloin tip roast, trimmed |
1 teaspoon chinese five spice powder |
1/4 teaspoon kosher salt |
5 cups low sodium beef broth |
1/2 cup dry sherry |
1/4 cup fresh ginger, peeled and thinly sliced |
3 tablespoons low sodium soy sauce |
1/4 teaspoon crushed red pepper flakes |
4 garlic cloves, crushed |
3 star anise |
2 cups shiitake mushroom caps, sliced |
2 cups carrots, julienne cut, about 2 large |
4 cups baby bok choy, halved lengthwise, about 1 3/4 lb |
12 ounces chinese egg noodles, fresh, uncooked |
1/4 cup green onion, sliced |
Directions:
1. Heat 2 t oil in large Dutch oven over med high.
2. Sprinkle roast evenly with five spice powder and salt.
3. Add meat to pan; cook 5 min, turning to brown on all sides.
4. Add broth and next 6 ingredients to pan; bring to a simmer.
5. Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
6. Remove meat from pan.
7. Cover and keep warm.
8. Strain cooking liquid through a sieve over a bowl; discard solids.
9. Heat the remaining 2 t oil in pan over med high.
10. Add mushrooms and carrot to pan; saute 5 minute
11. Add bok choy and 4 c reserved cooking liquid to pan.
12. Cover and cook 5 min or til bok choy is tender.
13. Cook noodles according to pkg directions. Drain.
14. Divide noodles evenly among 8 bowls.
15. Shred meat with 2 forks; arrange 3 oz meat over each serving.
16. Top each serving with 2 T veggies and 1/2 c broth.
17. Place 1 bok choy half on each serving.
18. Sprinkle each serving with 1 1/2 t green onions.
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