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Prep Time: 45 Minutes Cook Time: 3 Minutes |
Ready In: 48 Minutes Servings: 6 |
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In 'Williams-Sonoma Soup of the Day' Ingredients:
1 tablespoon canola oil |
1 1/2 lbs beef sirloin tip, cut into strips 1/2 inch thick and 3 inches long |
2 cups beef broth |
1/4 cup soy sauce |
2 tablespoons dry sherry or 2 tablespoons rice wine |
1 piece fresh ginger, unpeeled, 1 inch long, thinly sliced lengthwise |
1/2 teaspoon chinese five spice powder |
1/2 lb daikon radish, peeled and cut into 2-inch pieces |
4 green onions, white and tender green parts, cut into 2-inch lengths |
5 -6 leaves napa cabbage, cut crosswise into strips 2 inches wide |
Directions:
1. In a large, heavy pot, warm the oil over med-high heat.
2. Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch.
3. Transfer to a bowl.
4. Add the broth and stir to scrape up any browned bits on the bottom of the pot.
5. Return the meat to the pot.
6. Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions.
7. Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours.
8. Using a large spoon, skim the fat from the surface of the stew.
9. Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer.
10. Serve.
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