ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef and Bok Choy Hot Pot

Photography: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 1/2 cups beef mixture and 1/2 cup noodles)
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.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.