Asian Ginger Beed over Bok Choy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbl peanut oil1 1/2 pounds boneless beef chuck roast cut into 1 inch pieces3 green onions cut into 1/2 inch slices6 cloves garlic1 cup 99% fat free, reduced sodium chicken broth1/2 cup water1/4 cup reduced-sodium soy sauce2 tsp asian chili paste9 ounces vermicelli, cooked and drained9 ounces bok choy, trimmed, washed and cut unto 1 inch pieces1/2 up minced cilantro
heat oil in large skillet over medium heat until hot. Sear beef on all sides in batches to prevent crowding, turning each piece as it browns. Sear last batch of beef with onions and garli
transfer to crock-pot, add broth, water,soy sauce ginger and chili paste.. stir well to combine, cover; cook on low 7-8 hours or on high 3-4 hours
just before serving turn crock pot to high and add noodles and stir well. add bok choy and stir again. cook on high until bok choy is tender-crisp about 15 mintues
garnish with cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user LEESASHEL.
transfer to crock-pot, add broth, water,soy sauce ginger and chili paste.. stir well to combine, cover; cook on low 7-8 hours or on high 3-4 hours
just before serving turn crock pot to high and add noodles and stir well. add bok choy and stir again. cook on high until bok choy is tender-crisp about 15 mintues
garnish with cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user LEESASHEL.
Nutritional Info Amount Per Serving
- Calories: 298.0
- Total Fat: 9.5 g
- Cholesterol: 55.9 mg
- Sodium: 592.8 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 1.7 g
- Protein: 21.7 g
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