Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
You'll need a fork and a spoon to enjoy this meal. You can use most any greens in place of the bok choy, including spinach or Napa cabbage.
TOTAL FOR MEAL: $6.72
Ingredients[]
- 2 1/4 cups water
- 3/4 cup low-salt beef broth
- 1/3 cup rice vinegar
- 1/3 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 1/4 cups chopped green onions
- 1 garlic clove, minced
- 1 teaspoon minced peeled fresh ginger
- 2 cups thinly sliced bok choy
- 1 1/2 cups thinly sliced carrot
- 2 cups hot cooked wide rice noodles or fettuccine
Directions[]
- 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 1 hour and 30 minutes or until beef is tender.
- Stir in bok choy and carrot, and cook 5 minutes or until tender.
- Serve beef mixture over noodles.
Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 1/2 cup noodles)