Chinese-Style Stove-Top Pot Roast with Noodles

Chinese-Style Stove-Top Pot Roast with Noodles
Photo by Becky Luigart-Stayner

Ingredients

  • 12 ounces fresh uncooked Chinese egg noodles
  • 2 cups (2-inch) julienne-cut carrot (about 2 large)
  • 4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
  • ¼ cup thinly sliced green onions
  • 4 teaspoons peanut oil, divided
  • 2 cups sliced shiitake mushroom caps
  • ¼ teaspoon crushed red pepper
  • + 22 more ingredients
    • 4 garlic cloves, crushed
    • 3 star anise
    • ¼ teaspoon kosher salt
    • ½ cup dry sherry
    • ¼ cup thinly sliced peeled fresh ginger
    • 3 tablespoons low-sodium soy sauce
    • 1 (2 1/2-pound) sirloin tip roast, trimmed
    • 1 teaspoon Chinese five-spice powder
    • 5 cups fat-free, less-sodium beef broth
    • 2 cups (2-inch) julienne-cut carrot (about 2 large)
    • 4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
    • ¼ cup thinly sliced green onions
    • 4 teaspoons peanut oil, divided
    • 2 cups sliced shiitake mushroom caps
    • ¼ teaspoon crushed red pepper
    • 4 garlic cloves, crushed
    • 3 star anise
    • ¼ teaspoon kosher salt
    • ½ cup dry sherry
    • ¼ cup thinly sliced peeled fresh ginger
    • 3 tablespoons low-sodium soy sauce
    • 12 ounces fresh uncooked Chinese egg noodles

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer...

View full recipe at My Recipes

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