Chinese-Style Stove-Top Pot Roast with Noodles

Ginger, soy sauce, star anise, and Chinese five-spice powder infuse this dish with Asian flavor. If you can't find fresh Chinese egg noodles, substitute rice noodles or even linguine.

Yield: 8 servings

Ingredients

• 4  teaspoons  peanut oil, divided
• 1  (2 1/2-pound) sirloin tip roast, trimmed
• 1  teaspoon  Chinese five-spice powder
• 1/4  teaspoon  kosher salt
• 5  cups  fat-free, less-sodium beef broth
• 1/2  cup  dry sherry
• 1/4  cup  thinly sliced peeled fresh ginger
• 3  tablespoons  low-sodium soy sauce
• 1/4  teaspoon  crushed red pepper
• 4  garlic cloves, crushed
• 3  star anise
• 2  cups  sliced shiitake mushroom caps
• 2  cups  (2-inch) julienne-cut carrot (about 2 large)
• 4  baby bok choy, halved lengthwise (about 1 3/4 pounds)
• 12  ounces  fresh uncooked Chinese egg noodles
• 1/4  cup  thinly sliced green onions

Preparation

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced 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 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; sauté 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.

Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions.

Nutritional Information

Calories:

414 (31% from fat)

Fat:

14.2g (sat 4.6g,mono 6.5g,poly 1.4g)

Protein:

40.1g

Carbohydrate:

29.8g

Fiber:

3.1g

Cholesterol:

82mg

Iron:

4.2mg

Sodium:

846mg

Calcium:

207mg