4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
12 ounces fresh uncooked Chinese egg noodles
1/4 cup thinly sliced green onions
How to Make It
Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm.
Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; sauté 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.
Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions.
This dish was just plain yummy. My husband and I love it. I just told a friend I was having it for dinner and now her family is coming also. I have made it several times and it is always fabulous. I have used several different cuts of beef and it is just as good. I do use more broth since we love the soup for dipping bread. This is a winner every time.
I chose this recipe from the CL Annual Recipes 2007 to make with my mom who is teaching me to cook. We make an "American" version of Beef and Noodles and thought this would be a fun flavor twist. We're from a small town so we had to substitute regular Bok Choy (sliced) for the baby version in the recipe and Grandma's egg noodles for the Chinese egg noodles. It worked out fine however. Also couldn't find Star Anise so proceeded without it. Otherwise followed recipe to the letter and it was delicious and easy with a nice, soft Asian palette of flavors.
I agree that this is a nice spin on regular pot roast. Good, fresh taste -- good 'comfort' food, not a "wow", but will definitely make again. Only change made to the recipe was to use a chuck roast, that I trimmed of fat and cut into good size 'chunks'. After browning the meat I simmer in a crock pot; for step 2, finished on the stove in the dutch oven that meat was browned in.