Ingredients
- 2 pounds boneless beef chuck roast (cut into 1-inch pieces)
- 1 tablespoon Chinese five-spice powder
- 1/2 teaspoon salt
- 1 tablespoon oil (canola oil)
- 4 ounces fresh shiitake mushrooms (stemmed and sliced, 1 1/2 cups)
- 12 ounces bok choy (sliced crosswise, white and green portions separated)
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 2 cups low-sodium beef broth
- 1 cup orange juice
- 1/2 cup low-sodium teriyaki sauce
- 2 navel oranges (peeled and sliced)
- Hot cooked rice (optional)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Top servings with orange slices and if desired, serve with hot cooked rice.
We hope you enjoy this recipe!
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