Beef and Bok Choy Hot Pot

You'll need a fork and a spoon to enjoy this meal. You can use most any greens in place of the bok choy, including spinach or Napa cabbage.

Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 1/2 cup noodles)

Ingredients

• 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
• 2  cups  thinly sliced bok choy
• 1 1/2  cups  thinly sliced carrot
• 2  cups  hot cooked wide rice noodles or fettuccine

Preparation

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 bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.

Nutritional Information

Calories:

369 (29% from fat)

Fat:

11.7g (sat 3.5g,mono 4.2g,poly 2.4g)

Protein:

26.3g

Carbohydrate:

36.6g

Fiber:

3.5g

Cholesterol:

71mg

Iron:

3.8mg

Sodium:

931mg

Calcium:

90mg