2 1/4 C water
3/4 C low-salt beef broth
1/3 C rice vinegar
1/3 C low-sodium soy sauce
2 T brown sugar
1/4 tsp ground cinnamon
1 T vegetable oil
1 lb beef stew meat, cut into bite-size pieces
1 garlic clove, peeled and minced
1 tsp fresh ginger, minced & peeled
2 C thinly sliced bok choy
1 1/2 C thinly sliced carrot
2 C hot cooked Asian noodles or cooked white rice
Combine first 6 ingredients, stirring with a whisk; set aside.
Heat oil in a large Dutch oven over medium-high heat. Add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger. Bring to a boil.
Cover, reduce heat, and simmer for 1 and 1/2 hours or until beef is tender. Stir in bok choy and carrot. Cook 5 to 10 minutes until bok choy and carrots are tender.
Serve over noodles. (I prefer rice)
Categories: Other Soups & Stews
Submitted by: pinkymac on November 27, 2010