Beef and Bok Choy Hot Pot

This was a wonderful slow simmering recipe that not only smells delicious while cooking, but is also very tasty. I made some modifications to the original recipe to suit my family, and it was very tasty. I had never cooked with bok choy before (for people like me- bok choy is that green stuff floating in your wonton soup) but it was not only easy to cook with, but had an enjoyable texture.

Everyone in my family enjoyed this, so thumbs up on the two year old and grown man scale. I made it with both egg noddles and Udon noodles, but I could have completely gone without the egg noodles, and just used the Udon that I put in the pot while cooking. It is recommended that you use rice noodles, but the store I was shopping at they were just over $4.00, so I decided Udon ($2) was the way to go.The beef has a tender beef stew texture, and the sauce is a full flavored garlic, ginger, and cinnamon. I hope you all enjoy, and please feel free to comment!

Beef and Bok Choy Hot Pot

2 1/4 Cup water
3/4 Cup Low salt beef broth
1/3 Cup rice vinegar
1/3 C soy sauce
2 Tbsp brown sugar
1/4 Tsp cinnamon
1 Tbsp vegetable oil for browning meat
1 lb beef stew meat, cubed
1 1/4 Green onion
1 Garlic clove
1 Tsp fresh ginger
2 C thinly sliced bok choy
Noodles: Rice noodles, egg noodles, or Udon noodles

Prep time: 10 minutes
Cooking time: 2 hours

1. Combine first six ingredients. Stir with whisk, set aside.

2. Heat oil in dutch oven, or large iron pot, over medium high heat. Add beef, brown lightly on all sides.

3. Add beef broth, green onion, garlic, fresh ginger and boil.

3.After boiling, reduce heat and cover. Simmer at least 1 hour and 30 minutes, or until beef is tender.

4. Before serving stir in Udon noodles (if using Udon) and bok choy. Cook for 5 minutes.

Serve over rice or egg noodles if udon is not added.

If you like carrots, you can add frozen carrots when you are adding the bok choy. This was really good, and it got better as it sat in the pot. I hope that you all enjoy!

One Love,

Virginia