Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • Ladle stew into bowls and garnish with onions.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

508 calories; calories from fat 62%; protein 30g; fat 35g; saturated fat 13g; carbohydrates 17g; fiber 3g; sodium 1285mg; cholesterol 96mg.
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