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

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

Step 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

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

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

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

Ladle stew into bowls and garnish with onions.

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 508Calories from Fat 62

% Daily Value *
Total Fat 35g54%

Saturated Fat 13g65%
Cholesterol 96mg32%
Sodium 1285mg54%
Total Carbohydrate 17g6%

Dietary Fiber 3g12%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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