Winter Warming Recipes/Chinese Style Beef or Mushroom, Sweet Potato and Bok Choy Stew

Tried and tested, this recipe was found in Sunset Magazine Jan 2010 issue.  Sure to warm you up during the winters cold, this dish is amazing! I added some slight variations to the recipe and substitutes to make it a a little healthier.  Cooking/prep time is about 35 minutes, but I suggest prepping all of your veges/meat ahead of time to ensure nothing gets overcooked.  This dish is perfect with a nice zinfandel!  Enjoy, and let me know what you think!

Chinese five-spice powder infuses this colorful stew with a warm, anise-y note.

Chinese Style beef, sweet potato, and bok choy stew.

The recipe says it serves 4 but we found that it serves 2 comfortably.  I suggest picking up some japanese style buckwheat noodles and cooking them on the side a la dente.  Add them to the stew upon serving. If you are a vegetarian or going light on the meat this week a healthy alternative might be to replace the rib eye with an exotic mushroom like- chanterelle/shiitake or with a wheat gluten- like seitan (unseasoned).

Heres what you need:

4 large garlic cloves, 1 piece fresh ginger (1 inch square), cut into chunks, 1-1 1/4 lbs beef rib-eye steaks (about 1 to 1 1/2 steaks), 1/2 tsp. high mineral sea salt, 1 tbsp. vege oil, 2 tsp chinese 5 spice powder(star anise, cloves, cinnamon, fennel, black pepper), 3 cups reduced sodium beef or vege broth, 2 tbsp reduced sodium soy sauce, 1 deep orange sweet potato (12 oz, often labelled “yam”), 12 oz baby bok choy (about 4 heads), 2 green onions

1.  Whirl garlic and ginger in a food processor until minced.  Trim fat from steak and cut across the grain into 1/4 inch slices, discarding pockets of fat.  Sprinkle meat with half of garlic and all the salt.

2.  Heat oil in a 5-6 qt pan over high heat.  Brown half the beef lightly, stirring occasionally, 3-6 minutes.  With a slotted spoon, transfer meat to a plate.  Repeat with remaining beef.

3.   Reduce heat to medium.  Add remaining garlic to pan and cook until softened, about 30 seconds.  Stir in five-spice powder, then broth and soy sauce.  Peel sweet potato, halve lengthwise, and cut in 1/3 in thick slices.  Add to broth.  Cover and bring to boil over high heat, then reduce heat and simmer 2 minutes.

4.  Meanwhile, trim ends from bok choy, rinse, separate leaves, and cut in wide diagonal slices.  Stir bok choy into stew and simmer just until wilted, about 2 minutes.  Stir in beef and cook until hot, 1-2 minutes.  Cut onions in 3 in-slivers.

5.  Ladle stew into bowels and garnish with onions.

Alysia Anderson, L.Ac., M.Ac.OM

An Sen Acupuncture & Massage Clinic

107 SE Washington St. Suite #134

Portland Oregon 97214

www.portlandacupuncture.net

info@portlandacupuncture.net

503-236-6633

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