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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

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

Time: 35 minutes. Chinese five-spice powder infuses this colorful stew with a warm, anise-y note.

Sunset JANUARY 2010

  • Yield: Serves 4

Ingredients

  • 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

Preparation

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 508
  • Calories from fat: 62%
  • Protein: 30g
  • Fat: 35g
  • Saturated fat: 13g
  • Carbohydrate: 17g
  • Fiber: 3g
  • Sodium: 1285mg
  • Cholesterol: 96mg
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