Orange Teriyaki Beef Stew
Recipe: #24979
October 05, 2016
Categories: Roast Beef, Beef Chuck, Orange, Bok Choy Asian, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"I found this in flyer that was sent to my house."
Ingredients
Nutritional
- Serving Size: 1 (262.8 g)
- Calories 448.2
- Total Fat - 29.4 g
- Saturated Fat - 11.2 g
- Cholesterol - 123.5 mg
- Sodium - 1069.5 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 0.8 g
- Sugars - 7.6 g
- Protein - 34.1 g
- Calcium - 40 mg
- Iron - 3.7 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Toss beef with five-spice powder and salt. In a 4 quart Dutch oven heat oil over medium-high heat. Add beef in batches and sear until browned all over, 5 to 8 minutes. Transfer to a plate.
Step 2
Add mushrooms and white bok choy stems (reserve green leaves) to pot; cook 2 minutes. Stir in ginger, garlic, and crushed red pepper;cook 1 minute. Add broth, orange juice, and teriyaki sauce. Bring to boiling, scraping bottom of pot. Return beef to pot; reduce heart. Simmer covered, 45 to 60 minutes or until beef is tender. Add bok choy leaves the last 5 minutes of cooking.
Step 3
Top servings with orange slices and if desired, serve with hot cooked rice.
Tips
No special items needed.