Beef and Bok Choy Hot Pot

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

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Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 29%
  • Fat: 11.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.4g
  • Protein: 26.3g
  • Carbohydrate: 36.6g
  • Fiber: 3.5g
  • Cholesterol: 71mg
  • Iron: 3.8mg
  • Sodium: 931mg
  • Calcium: 90mg

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

  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.
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