Chinese-Style Beef, Sweet Potato, and Bok Choy Stew
Photo: Leigh Beisch; Styling: Dan Becker
YieldsServes 4
Time: 35 minutes. Chinese five-spice powder infuses this colorful stew with a warm, anise-y note.

How to Make It

Step 1
1

Whirl garlic and ginger in a food processor until minced. Trim fat from steaks and cut across the grain into 1/4-in. slices, discarding pockets of fat. Sprinkle meat with half of garlic mixture and all the salt.

Step 2
2

Heat oil in a 5- to 6-qt. pan over high heat. Brown half the beef lightly, stirring occasionally, 3 to 6 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining beef.

Step 3
3

Reduce heat to medium. Add remaining garlic mixture to pan and cook until softened, about 30 seconds. Stir in five-spice powder, then broth and soy sauce. Peel sweet potato, halve lengthwise, and cut in 1/3-in.-thick slices. Add to broth. Cover and bring to a boil over high heat, then reduce heat and simmer 2 minutes.

Step 4
4

Meanwhile, trim ends from bok choy, rinse, separate leaves, and cut in wide diagonal slices. Stir bok choy into stew and simmer just until wilted, about 2 minutes. Stir in beef and cook until hot, 1 to 2 minutes. Cut onions in 3-in. slivers.

Step 5
5

Ladle stew into bowls and garnish with onions.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

 4 large garlic cloves
 1 piece fresh ginger (1 in. square), cut into chunks
 1 1/4 pounds beef rib-eye steaks (about 1 1/2 steaks)
 1/2 teaspoon kosher salt
 1 tablespoon vegetable oil
 2 teaspoons Chinese five-spice powder
 3 cups reduced-sodium beef broth
 2 tablespoons soy sauce
 1 deep-orange sweet potato (12 oz.; often labeled "yam")
 12 ounces baby bok choy
 2 green onions

Directions

Step 1
1

Whirl garlic and ginger in a food processor until minced. Trim fat from steaks and cut across the grain into 1/4-in. slices, discarding pockets of fat. Sprinkle meat with half of garlic mixture and all the salt.

Step 2
2

Heat oil in a 5- to 6-qt. pan over high heat. Brown half the beef lightly, stirring occasionally, 3 to 6 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining beef.

Step 3
3

Reduce heat to medium. Add remaining garlic mixture to pan and cook until softened, about 30 seconds. Stir in five-spice powder, then broth and soy sauce. Peel sweet potato, halve lengthwise, and cut in 1/3-in.-thick slices. Add to broth. Cover and bring to a boil over high heat, then reduce heat and simmer 2 minutes.

Step 4
4

Meanwhile, trim ends from bok choy, rinse, separate leaves, and cut in wide diagonal slices. Stir bok choy into stew and simmer just until wilted, about 2 minutes. Stir in beef and cook until hot, 1 to 2 minutes. Cut onions in 3-in. slivers.

Step 5
5

Ladle stew into bowls and garnish with onions.

Step 6
6

Note: Nutritional analysis is per serving.

Chinese-Style Beef, Sweet Potato, and Bok Choy Stew