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Categories:
chuck roast Spice powder salt canola oil mushrooms choy garlic ginger red pepper beef broth orange juice teriyaki sauce oranges
Viewed: 57 - Published at: 7 years agoIngredients
- 2 lbs boneless beef chuck roast, cut into 1 inch cubes
- 1 tablespoon Chinese five spice powder
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 4 ounces mushrooms, stemmed and sliced
- 12 ounces bok choy, sliced crosswise, white and green portions separated
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 2 cups reduced-sodium beef broth
- 1 cup orange juice
- 1/2 cup teriyaki sauce
- 2 navel oranges, peeled and sliced
Method
- Toss beef with five-spice powder and salt. Heat oil in a 4-quart dutch oven over medium high heat. Add beef in batches and sear until browned all over, 5 to 8 minutes. Remove to a plate.
- Add mushrooms and white bok choy stems (reserve green leaves) and cook 2 minutes. Stir in garlic, ginger and crushed red pepper and cook 1 minute. Add broth, orange juice and teriyaki sauce; bring to a boil, scraping pan bottom. Return beef to pan, cover and simmer over low heat 45-60 minutes or until beef is tender. Add bok choy leaves the last 5 minutes of cooking. Garnish with oranges and serve.
