Chinese-Style Stove-Top Pot Roast with Noodles

Name: Chinese-Style Stove-Top Pot Roast with Noodles
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6-8
Cuisine: Chinese-Style
Ingredients: 4 tsp peanut oil, divided; 1 – 2, ½ lb sirloin tip roast, trimmed; 1 tsp Chinese five-spice powder; ¼ tsp kosher salt; 5 cups fat-free, low sodium beef broth; ½ cup dry white wine; ¼ cup thinly sliced peeled fresh ginger; 3 Tbsp low sodium soy sauce; ¼ tsp crushed red pepper; 4 garlic cloves, crushed; 3 star anise; 2 cups sliced shiitake mushrooms caps; 2 cups (2 inch) julienne-cut carrots (about 2 large); 4 baby bok choy, halved lengthwise (about 1 3/4 pounds); ¼ cup thinly sliced green onions; 1 package cooked Grandma’s Frozen Wide Egg Noodles

Servings

6-8

Prep Time

30 minutes

Cook Time

2.5 hours

Cuisine

Chinese-Style

Ingredients

4 tsp peanut oil, divided
1 – 2, ½ lb sirloin tip roast, trimmed
1 tsp Chinese five-spice powder
¼ tsp kosher salt
5 cups fat-free, low sodium beef broth
½ cup dry white wine
¼ cup thinly sliced peeled fresh ginger
3 Tbsp low sodium soy sauce
¼ tsp crushed red pepper
4 garlic cloves, crushed
3 star anise
2 cups sliced shiitake mushrooms caps
2 cups (2 inch) julienne-cut carrots (about 2 large)
4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
¼ cup thinly sliced green onions
1 package cooked Grandma’s Frozen Wide Egg Noodles

Directions

Heat 2 teaspoons oil in a large Dutch oven over medium heat. Sprinkle five-spice powder and salt evenly over the roast and put in pan. Cook about 5 minutes turning to brown on all sides.
Add the broth, wine, ginger, soy sauce, red pepper, cloves, and anise to the pan and simmer. Reduce heat, cover and simmer 3 1/2 hours or until the meat is tender. Remove meat from pan and cover to keep warm.
Heat large pan of water to a rolling boil and prepare Grandma’s Frozen Wide Egg Noodles according to package directions.
Strain the meat’s cooking liquid through a sieve over a bowl and discard the solids. Heat the remaining 2 teaspoons of oil in a pan over medium heat.
Add mushrooms and carrots to the pan and sauté 5 minutes, then add bok choy and 4 cups reserved cooking liquid and cook five minutes, or until bok choy is tender.
Drain noodles and divide evenly among 8 bowls. Shred meat with two forks and arrange about 3 ounces of meat over each serving. Top each bowl with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving with 1 1/2 teaspoons green onions. Delicious!