Tuesday, July 13, 2010
Chinese-Style Beef, Sweet Potato & Bok Choy Stew
This recipe was recommended to me by our own sweet Annie! It's actually a recipe she tried from Sunset magazine (January 2010). It took very little tweaking to make Paleo.... VERY little! It calls for beef rib-eye steaks (which can be a little pricey). You could probably substitute a less expensive meat, but OH MAN, I have to say.... that rib-eye was outstanding! I also loved the Chinese five-spice powder in this dish! (Which should absolutely be a pantry "must-have"). It adds such a warm, savory, comforting flavor with Asian pizazz! This was a scrumptious meal, and I highly recommend... Hope you enjoy! :-)
4 cloves garlic
1 piece fresh ginger (1 inch square)
1 1/4 lbs. Beef rib-eye steaks (about 2 steaks)
1 T olive oil
2 tsp. Chinese Five-spice powder (Yum... a pantry "must-have")
3 C beef broth (organic, low sodium)
2 T coconut aminos (soy sauce substitute)
1 good-sized Japanese yam (or sweet potato)
12 oz. baby bok choy (about 4-5)
2 green onions
Whirl garlic and ginger in a food processor (or just mince together well). Trim fat from steaks and cut across grain into 1/4-inch slices. Coat meat with half the garlic mixture (add a pinch of sea salt, if desired). Heat oil in a 5 quart sauce pan over high-ish heat. Brown the meat, stirring occasionally for about 4-6 minutes. Transfer meat to a plate.
Reduce heat to medium and add remaining garlic/ginger mixture. Cook until softened. Add five-spice powder, broth, and aminos.
Peal Japanese yams, halve lengthwise, and cut in thick slices. Add to both, cover and bring to a boil for about 3-4 minutes. Reduce heat and continue to simmer. Cut bok choy in wide slices. Add to pot and cook until wilted (about 2-3 minutes). Add beef back to the pot, and cook until hot. Ladle into bowls and garnish with finely chopped green onions!
OH SO Delicious! :-)