David found this recipe in one of my magazines and asked me to make it. He said it was very good (and he ate all of it) but it bothered his stomach a little bit. He thought it might be too spicy. I won’t be making it again but he said it was definitely blog worthy. So if you like spicy Asian food, this is definitely worth making.
- 2 lb. beef chuck stew meat, cut into 1-inch pieces
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon canola oil (1)
- 4 oz. shitake mushrooms, sliced (2)
- 12 ounces bok choy, sliced crosswise, stems and leaves separated
- 3 cloves garlic, minced
- 1 tablespoon grated ginger (3)
- ½ teaspoon crushed red pepper (4)
- 2 cups beef broth
- 1 cup orange juice
- ½ cup teriyaki sauce
- Toss beef with Chinese five-spice and salt.
- Heat canola oil in a 4- to 6-quart Dutch oven over medium-high heat.
- Add beef, brown in batches. Remove, set aside.
- Add mushrooms, bok choy stems (reserve green leaves), garlic, ginger and red pepper; cook 2 minutes.
- Add broth, orange juice and teriyaki sauce; bring to boiling, scraping pot bottom.
- Return beef to pot. Cover; simmer 45 minutes or until beef is tender.
- Add bok choy leaves the last 5 minutes of cooking.
- Top with peeled orange slices.
- Serves 8.
(1) I used olive oil.
(2) I omitted the mushrooms because they’re not allowed on the FODMAP diet (for IBS).
(3) For the first time ever, I used real ginger.
(4) I omitted.
from Better Homes & Gardens Magazine