Asian Brisket Stew

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 234.8
  • Total Fat: 5.1 g
  • Cholesterol: 37.2 mg
  • Sodium: 658.7 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 22.7 g

View full nutritional breakdown of Asian Brisket Stew calories by ingredient


Introduction

My husband invented this with some leftover brisket. The meat was tough but after cooking for a couple of hours softened right up. A great source of B12 and B6 as well as protein. My husband invented this with some leftover brisket. The meat was tough but after cooking for a couple of hours softened right up. A great source of B12 and B6 as well as protein.
Number of Servings: 5

Ingredients

    1lb beef brisked trimmed of as much fat as possible, cooked and cut in chunks
    2c reduced sodium beef broth
    1.5c water
    4-5 leaves bok choi, coarsely chopped
    1 small onion coarsely chopped
    1 bunch spring onions coarsely chopped
    1-2 serrano or other hot green chili
    10 shiitake mushrooms (or more to taste)
    0.5 tbsp olive oil
    1 tsp ginger root (about 1.5)" piece peeled and chopped
    2 tbsp bottled Asian barbecue sauce
    1tbsp sliced lemongrass
    1 tbsp soy sauce
    2.5 tsp sriracha chili sauce
    0.5 tsp ground black pepper
    0.5 tsp garlic powder
    8oz rice noodles, soaked 10 min in very hot water

Directions

Sautee onion, spring onion, bok choi, ginger root and mushrooms in olive oil in dutch oven until veg begins to soften. Add remaining ingredients; reduce heat to medium-low and simmer until meat is fork tender. Add soaked and drained rice noodles to pot about 5 minutes before ready to eat.

Reduce sodium further by using reduced sodium soy sauce (or leave it out altogether).

Makes 5 large servings

Number of Servings: 5

Recipe submitted by SparkPeople user SHANATAV.