Monday, December 12, 2011

Japanese Beef Stew By Recipe Binder

I can't remember where I found this recipe but it's a great variation on beef stew.

Serves: 4

2 ¼ c water
¾ c low salt beef broth
1/3 c rice vinegar
1/3 c low sodium soy sauce
2 T brown sugar
¼ tsp ground cinnamon
1 T veg oil
1 lb beef stew meat, cut into bite-sized pieces
1 ¼ c chopped green onions
1 garlic clove, minced
1 tsp minced peeled fresh ginger
2 c thinly sliced bok choy
1 ½ c thinly sliced carrot
2 c hot cooked wide rice noodles (or fettuccine)

1. Combine first 6 ingredients, stir with whisk; set aside
2. Heat veg oil in 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.
3. Cover, reduce heat, and simmer for 1 ½ hours or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.


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