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