Savory beef, vegetables, and Grandma’s Frozen Wide Egg Noodles in a bowl is a delectable alternative to the traditional meat and potatoes meal. Perfect for Sunday dinner!
CHINESE-STYLE STOVE-TOP POT ROAST WITH NOODLES
Level – INTERMEDIATE
Total Time: 4 hours
Cook Time: 3 1/2 hours
Serves: 6 – 8 servings
INGREDIENTS:
4 tsp peanut oil, divided
1 – 2 1/2 lb sirloin tip roast, trimmed
1 tsp Chinese five-spice powder
1/4 tsp kosher salt
5 cups fat-free, low sodium beef broth
1/2 cup dry white wine
1/4 cup thinly sliced peeled fresh ginger
3 Tbsp low sodium soy sauce
1/4 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)
1/4 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!
Chicken and Noodles