Chinese-Style Stove-Top Pot Roast With Noodles Recipe

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.

No additional tips available.

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

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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.

Chinese-Style Stove-Top Pot Roast With Noodles

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