Prep 20 mins
Cook 2 hrs
- 2 1⁄4 cups water
- 3⁄4 cup low sodium beef broth
- 1⁄3 cup rice vinegar
- 1⁄3 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 1⁄4 cups chopped green onions
- 1 clove garlic, minced
- 1 teaspoon minced peeled fresh ginger
- 2 cups thinly sliced bok choy
- 1 1⁄2 cups thinly sliced carrots
- 2 cups hot cooked wide rice noodles
- Combine the water, beef broth, rice vinegar, soy sauce, brown sugar, and cinnamon.
- Mix well and set aside.
- Heat vegetable oil in a large pot over medium-high heat; add beef, browning on all sides.
- Add broth mixture along with the green onions, garlic and ginger.
- Bring to a boil.
- Cover and reduce heat.
- Simmer for 1 1/2 hours or until beef is tender.
- Stir in bok choy and carrots; cook for 5 minutes or until tender.
- Serve beef mixture over hot rice noodles.
Very tasty! I used 5 spice powder instead of the cinnamon and served over white rice instead of noodles. Otherwise I made as directed and it was really good. Thanks Kim.
This is comfort food with a delicious Asian accent! Simple and delicious with a soothing blend of flavors. I had some leftover browned ground beef on hand, so I used it in place of the stew meat, and since my ground cinnamon was hiding, I threw in a cinnamon stick. Since I didn't have to let the beef cook in the stew, this was on the table from start to finish in under 30 minutes. Thanks for a great meal, Derf!
Very delicious, and a big hit with the family! Served with brown rice and topped with spicy siracha. The sour-sweet was great, and a nice change in our dinner line-up.