Wednesday, March 21, 2012
Beef and Bok Choy Hot Pot
I've had this recipe in my collection to try for many, many years. After taking one bite, I was kicking myself for not making it a long time ago. But I quit kicking myself quickly so I could concentrate on eating more of this delicious dish. Tender beef swims in a spectacular broth and is surrounded by vegetables. Served over rice noodles, egg noodles, or just regular rice, this is a complete dinner in a bowl that will have you looking forward to the leftovers at lunch the next day!
Start by cutting the beef into bite sized pieces. I find that stew beef comes from the store in very large chunks, so I usually cut them in 2 or 3 or even 4 pieces, depending on their size. You do want the chunks to be relatively similar in size so that they cook at the same rate.
Then combine the beef broth and water in a large measuring cup. In another cup, combine the rice vinegar, soy sauce,
brown sugar and cinnamon.
Heat the oil in a Dutch oven over medium high heat, then add the beef and brown it on all sides. Add the broth and water mixture,
the soy sauce/vinegar mixture,
and garlic and ginger.
Bring this to a boil, then cover and reduce heat to low. Let the "hot pot" simmer for 1 to 1 1/2 hours or until the beef is tender. (Mine only took about 1 hour, probably because the beef pieces were small.)
While it's cooking, prepare the other vegetables. Slice the bok choy - bok choy is sort of like celery so I cut the stalks in half lengthwise
and then slice it crosswise.
(If you're serving this over rice noodles, cover them with hot water and let them sit for 10 minutes. If you're using other grains, cook them appropriately!)
When the meat is tender, add the bok choy, carrots and mushrooms
and simmer for an additional 5 minutes or until carrots are tender. Serve the soup over the noodles.
And start wondering where this recipe has been all your life...
One year ago: Banana Blondies
Two years ago: Mixed Rice and Barley Pilaf
There are more great recipes at the Hearth and Soul Blog Hop, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, It's a Keeper, Full Plate Thursday, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food, Ingredient Spotlight.
Beef and Bok Choy Hot Pot
2 1/4 cups water
3/4 cup beef broth
1/3 cup rice vinegar
1/3 cup soy sauce
2 Tbsp. brown sugar
1/4 tsp. cinnamon
1 Tbsp. vegetable oil
1 pound beef stew meat, cut into bite sized chunks
1 cup sliced green onion
1 tsp. minced fresh ginger
2 garlic cloves, peeled and chopped
2 cups thinly sliced bok choy (including green leafy parts)
1 1/2 cups sliced carrots
1 cup sliced mushrooms
2 cups cooked rice noodles, egg noodles or fettucine
Combine the broth, water, vinegar, soy sauce, brown sugar and cinnamon and whisk well to combine. Heat the oil in a Dutch oven over medium high heat and add the beef, browning on all sides.
Pour in the broth mixture, green onions, garlic and ginger. Bring to a boil. Cover, reduce heat and simmer for 1 to 1 1/2 hours or until beef is tender. Add the bok choy, carrots and mushroom and cook for an additional 5 minutes.
Spoon over cooked noodles to serve. Serves 4-6.
Recipe source: Adapted from Cooking Light
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