Chinese Style Stove Top Pot Roast With Noodles

Name: Chinese Style Stove Top Pot Roast With Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons peanut oil, divided; 2 1/2 lbs sirloin tip roast, trimmed; 1 teaspoon Chinese five spice powder; 1/4 teaspoon kosher salt; 5 cups low sodium beef broth; 1/2 cup dry sherry; 1/4 cup fresh ginger, peeled and thinly sliced; 3 tablespoons low sodium soy sauce; 1/4 teaspoon crushed red pepper flakes; 4 garlic cloves, crushed; 3 star anise; 2 cups shiitake mushroom caps, sliced; 2 cups carrots, julienne cut, about 2 large; 4 cups baby bok choy, halved lengthwise, about 1 3/4 lb; 12 ounces Chinese egg noodles, fresh, uncooked; 1/4 cup green onion, sliced

Servings: persons

4 teaspoons peanut oil, divided
2 1/2 lbs sirloin tip roast, trimmed
1 teaspoon Chinese five spice powder
1/4 teaspoon kosher salt
5 cups low sodium beef broth
1/2 cup dry sherry
1/4 cup fresh ginger, peeled and thinly sliced
3 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
4 garlic cloves, crushed
3 star anise
2 cups shiitake mushroom caps, sliced
2 cups carrots, julienne cut, about 2 large
4 cups baby bok choy, halved lengthwise, about 1 3/4 lb
12 ounces Chinese egg noodles, fresh, uncooked
1/4 cup green onion, sliced

1
Heat 2 t oil in large Dutch oven over med high.
2
Sprinkle roast evenly with five spice powder and salt.
3
Add meat to pan; cook 5 min, turning to brown on all sides.
4
Add broth and next 6 ingredients to pan; bring to a simmer.
5
Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
6
Remove meat from pan.
7
Cover and keep warm.
8
Strain cooking liquid through a sieve over a bowl; discard solids.
9
Heat the remaining 2 t oil in pan over med high.
10
Add mushrooms and carrot to pan; saute 5 minute
11
Add bok choy and 4 c reserved cooking liquid to pan.
12
Cover and cook 5 min or til bok choy is tender.
13
Cook noodles according to pkg directions. Drain.
14
Divide noodles evenly among 8 bowls.
15
Shred meat with 2 forks; arrange 3 oz meat over each serving.
16
Top each serving with 2 T veggies and 1/2 c broth.
17
Place 1 bok choy half on each serving.
18
Sprinkle each serving with 1 1/2 t green onions.

611

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 teaspoons peanut oil, divided, 2 1/2 lbs sirloin tip roast, trimmed, 1 teaspoon Chinese five spice powder, 1/4 teaspoon kosher salt, and more.

Yes, Chinese Style Stove Top Pot Roast With Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!