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Chinese-Style Beef, Sweet Potato, and Bok Choy Stew

Photo: Leigh Beisch; Styling: Dan Becker
Yield Serves 4
Time: 35 minutes. Chinese five-spice powder infuses this colorful stew with a warm, anise-y note.


  • 4 large garlic cloves
  • 1 piece fresh ginger (1 in. square), cut into chunks
  • 1 1/4 pounds beef rib-eye steaks (about 1 1/2 steaks)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 2 teaspoons Chinese five-spice powder
  • 3 cups reduced-sodium beef broth
  • 2 tablespoons soy sauce
  • 1 deep-orange sweet potato (12 oz.; often labeled "yam")
  • 12 ounces baby bok choy
  • 2 green onions

Nutrition Information

  • calories 508
  • caloriesfromfat 62 %
  • protein 30 g
  • fat 35 g
  • satfat 13 g
  • carbohydrate 17 g
  • fiber 3 g
  • sodium 1285 mg
  • cholesterol 96 mg

How to Make It

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

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

  3. Reduce heat to medium. Add remaining garlic mixture 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 a 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 to 2 minutes. Cut onions in 3-in. slivers.

  5. Ladle stew into bowls and garnish with onions.

  6. Note: Nutritional analysis is per serving.