Beef and Bok Choy Hot Pot

Beef and Bok Choy Hot Pot Recipe
Photography: Randy Mayor; Styling: Jan Gautro
You'll need a fork and a spoon to enjoy this meal. You can use most any greens in place of the bok choy, including spinach or Napa cabbage.

Yield:

4 servings (serving size: 1 1/2 cups beef mixture and 1/2 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 369
Caloriesfromfat 29 %
Fat 11.7 g
Satfat 3.5 g
Monofat 4.2 g
Polyfat 2.4 g
Protein 26.3 g
Carbohydrate 36.6 g
Fiber 3.5 g
Cholesterol 71 mg
Iron 3.8 mg
Sodium 931 mg
Calcium 90 mg

Ingredients

2 1/4 cups water
3/4 cup low-salt beef broth
1/3 cup rice vinegar
1/3 cup low-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 pound beef stew meat, cut into bite-sized pieces
1 1/4 cups chopped green onions
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
2 cups thinly sliced bok choy
1 1/2 cups thinly sliced carrot
2 cups hot cooked wide rice noodles or fettuccine

Preparation

Combine first 6 ingredients, stirring with a whisk; set aside.

Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.

Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.

April 2003
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