Chinese Pot Roast with Noodles

This recipe is a throwback from October 2006. This recipe reminds me of marriage. I love Asian food and my husband loves pot roast. Sometimes unlikely coupling can yield some amazing flavor!

chinese beef roast and noodle

Chinese Roast and Noodles

  • 2 t. peanut oil, divided
  • 1 1/2 lb. sirloin tip roast
  • 1/2 t. Chinese 5 spice
  • 1/8 t. kosher salt
  • 2 1/2 cup beef broth
  • 1/4 cup dry sherry
  • 1/8 cup fresh ginger
  • 1/2 T. soy sauce
  • 1/8 t. red peppers, minced
  • 2 cloves garlic, crushed
  • 1 star anise
  • 1 cup mushrooms, sliced
  • 2 carrots, julienne
  • 1 lb. bok choy, chopped
  • 6 oz. fresh Chinese egg noodles
  • 1/8 cup green onion, sliced

Directions: Heat 1 t. oil in a large dutch oven over medium-high heat. Sprinkle roasted evenly with five-spice powder and salt. Add meat to pan, cook 5 minutes, turning until browned. Add broth and next 6 ingredients and bring to a simmer. Cover, reduce heat and simmer 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm. Strain cooking liquid through a sieve over a bowl. Discard solids. Heat the remaining oil in a pan over medium-high heat. Add mushrooms and carrot to pan, sauté 5 minutes. Add bok choy and 2 cups of reserved cooking liquid to pan. Cover and cook 5 minutes. Cook noodles according to package directions omitting sat and fat. Shred meat with two forks and evenly divide between meat, veggies and noodles between 4 dishes. Garnish with green onion. Note: Use low sodium soy and broth when possible.



About Rachel

Owner @ Brown Box Organics.
This entry was posted in Bok Choy, Carrot, Celery, Peppers and tagged , . Bookmark the permalink.

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