Chinese-Style Stove-Top Pot Roast with Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ginger, soy sauce, star anise, and Chinese five-spice powder infuse this dish with Asian flavor. If you can't find fresh Chinese egg noodles, substitute rice noodles or even linguine. Ingredients:
4 teaspoons peanut oil, divided |
1 (2 1/2-pound) sirloin tip roast, trimmed |
1 teaspoon chinese five-spice powder |
1/4 teaspoon kosher salt |
5 cups fat-free, less-sodium beef broth |
1/2 cup dry sherry |
1/4 cup thinly sliced peeled fresh ginger |
3 tablespoons low-sodium soy sauce |
1/4 teaspoon crushed red pepper |
4 garlic cloves, crushed |
3 star anise |
2 cups sliced shiitake mushroom caps |
2 cups (2-inch) julienne-cut carrot (about 2 large) |
4 baby bok choy, halved lengthwise (about 1 3/4 pounds) |
12 ounces fresh uncooked chinese egg noodles |
1/4 cup thinly sliced green onions |
Directions:
1. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm.
2. Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; sauté 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.
3. Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions.
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