As the weather gets crisper I am finally able to go through my recipe box and dig out some “old friends.” I have wanted to make this dish all summer but it is a recipe that really needs to be savored in the cooler months due to it’s ability to increase your body temp by 1000 degrees (a good thing on a cold autumn night but not so great when the cicadas are out and it is a humid 95 degrees).
The recipe itself is actually very simple (even though it tastes like it has simmered for hours) and calls for ingredients that most everyone has in their pantry or fridge. My family deemed it delicious calling it “a blend between something Korean and a good old-fashioned stew.” I personally love how quickly it comes together and the fact that it simmers for long-enough to meld the flavors but not so long that I am scrambling to get dinner on the table.
Oh, and sometimes I just crave a warm tangle of noodles. A craving this dish satisfies completely.
Sweet and Spicy Asian Beef Stew (adapted from Cooking Light)
- 2 1/4 cups water
- 3/4 cup low-salt 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 pound beef stew meat, cut into bite-sized pieces
- 1 1/4 cups chopped green onions
- 1 garlic clove, minced
- 1 teaspoon minced peeled fresh ginger
- 1 small bunch of thinly sliced bok choy (or similair green of choice)
- 1 1/2 cups thinly sliced carrot
- 3 cups hot cooked wide rice noodles, spaghetti or soba noodles
Combine first 6 ingredients, stirring with a whisk; set aside.
Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in carrot, and cook 5 minutes then add add bok choy and cook 3-5 minutes longer. Ladle beef mixture over hot cooked noodles. Extra delicious with a dab of gochuchang (a sweet Korean chili sauce). Serves 4