Feb 242009

I finally got a chance to try this recipe and it was fantastic. Sadly, the picture does not do it justice. The flavor of the fresh ginger and garlic was amazing, and while the cinnamon may seem a little out of place, I really think it enhanced the overall taste. I used a top round cut of beef which became very tender. If you want this to be more like a soup, just add some extra broth.

1 c. water
2 c. beef broth
2 T rice vinegar
3 T soy sauce
1/2 t cinnamon
1 lb. beef stew meat, cut into bite-sized pieces
1 bunch scallions, chopped
1 garlic clove, minced
1 T minced peeled fresh ginger
3 c. thinly sliced bok choy
3 medium carrots, thinly sliced
4 oz. buckwheat soba noodles, cooked and drained

Combine first 5 ingredients, stirring with a whisk; set aside. Add beef to a large pot, and cook on medium-high heat, browning on all sides. Add broth mixture, scallions, garlic, and ginger; bring to a boil.

Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 15 minutes or until tender. Serve beef mixture over noodles.

-Adapted from Cooking Light
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