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.
Chinese-Style Stove-Top Pot Roast with Noodles
Ginger, soy sauce, star anise, and Chinese five-spice powder infuse this dish with Asian flavor. If you can't find fresh Chinese egg noodles, substitute rice noodles or even linguine.
Yield: 8 servings
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Amount per serving
- Calories: 414
- Calories from fat: 31%
- Fat: 14.2g
- Saturated fat: 4.6g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 1.4g
- Protein: 40.1g
- Carbohydrate: 29.8g
- Fiber: 3.1g
- Cholesterol: 82mg
- Iron: 4.2mg
- Sodium: 846mg
- Calcium: 207mg
- 4 teaspoons peanut oil, divided
- 1 (2 1/2-pound) sirloin tip roast, trimmed
- 1 teaspoon Chinese five-spice powder
- 1/4 teaspoon kosher salt
- 5 cups fat-free, less-sodium beef broth
- 1/2 cup dry sherry
- 1/4 cup thinly sliced peeled fresh ginger
- 3 tablespoons low-sodium soy sauce
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves, crushed
- 3 star anise
- 2 cups sliced shiitake mushroom caps
- 2 cups (2-inch) julienne-cut carrot (about 2 large)
- 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
- 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.
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