October 05, 2016
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Roast Beef, Beef Chuck, Fruit, Orange, Vegetables, Bok Choy, Asian, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
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"I found this in flyer that was sent to my house."
Toss beef with five-spice powder and salt. In a 4 quart Dutch oven heat oil over medium-high heat. Add beef in batches and sear until browned all over, 5 to 8 minutes. Transfer to a plate.
Add mushrooms and white bok choy stems (reserve green leaves) to pot; cook 2 minutes. Stir in ginger, garlic, and crushed red pepper;cook 1 minute. Add broth, orange juice, and teriyaki sauce. Bring to boiling, scraping bottom of pot. Return beef to pot; reduce heart. Simmer covered, 45 to 60 minutes or until beef is tender. Add bok choy leaves the last 5 minutes of cooking.
Top servings with orange slices and if desired, serve with hot cooked rice.
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