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

5 Reviews
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Photo: Leigh Beisch; Styling: Dan Becker
Yield
Serves 4
January 2010
RECIPE BY Sunset

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

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

Nutritional Information

  • Calories 508
  • Caloriesfromfat 62%
  • Protein 30g
  • Fat 35g
  • Satfat 13g
  • Carbohydrate 17g
  • Fiber 3g
  • Sodium 1285mg
  • Cholesterol 96mg

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Ladle stew into bowls and garnish with onions.

Step 6

Note: Nutritional analysis is per serving.

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Ratings & Reviews

terrykcpa's Review

BlueberryBasil
November 14, 2012
Good stew, not the normal stew recipe. I sliced my sweet potatoes too thin, will cut in chunks next time. I bot stew meat already sliced it was great..

steponme's Review

steponme
February 17, 2011
I wouldn't call this stew, it's more of a soup. My review may not be fair b/c this is the second time I've used the chinese 5 spice seasoning and I don't think I care for it's taste. I thought it may taste better in a different recipe. I added about a 1/4 tsp. more salt and 1/2 tablespn. sugar to bring out more flavor. I don't think I'll make again.

LisaPepin's Review

klbarclay
May 19, 2010
Followed this recipe quite closely but forgot to add the green onions at the end. Didn't matter, the dish was easy to make and was excellent. I used beef stew meat and sliced it thin. Will definitely be making this again.

BlueberryBasil's Review

LisaPepin
April 13, 2010
Prepared exactly as written, this recipe was fantastic. It was easy, quick and delicious, more than the sum of its parts. I rarely cook with beef, but this was so satisfying to my husband and three boys that I will make it over and over. Oh, and it's pretty too.

klbarclay's Review

terrykcpa
January 15, 2010
This was really easy to make and satisfying to eat. A good recipe to make with someone. I added a little more meat, about 1lb of bok choy and 1 lb of potatoes and 4 cups broth, it served 6 easily. The ingredients are usually standards in my kitchen, except for the meat which can be frozen, and easy to cut thin if slightly defrosted.