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

Servings: persons

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

1
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 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm.
2
Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; saute 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.
3
Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons 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, 1 (2 1/2-pound) 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!