Chinese Style Stove Top Pot Roast With Noodles

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 teaspoons peanut oil, divided
• 2 1/2 lbs sirloin tip roast, trimmed
• 1 teaspoon chinese five spice powder
• 1/4 teaspoon kosher salt
• 5 cups low sodium beef broth
• 1/2 cup dry sherry
• 1/4 cup fresh ginger, peeled and thinly sliced
• 3 tablespoons low sodium soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 4 garlic cloves, crushed
• 3 star anise
• 2 cups shiitake mushroom caps, sliced
• 2 cups carrots, julienne cut, about 2 large
• 4 cups baby bok choy, halved lengthwise, about 1 3/4 lb
• 12 ounces chinese egg noodles, fresh, uncooked
• 1/4 cup green onion, sliced

Recipe

• 1 heat 2 t oil in large dutch oven over med high.
• 2 sprinkle roast evenly with five spice powder and salt.
• 3 add meat to pan; cook 5 min, turning to brown on all sides.
• 4 add broth and next 6 ingredients to pan; bring to a simmer.
• 5 cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
• 6 remove meat from pan.
• 7 cover and keep warm.
• 8 strain cooking liquid through a sieve over a bowl; discard solids.
• 9 heat the remaining 2 t oil in pan over med high.
• 10 add mushrooms and carrot to pan; saute 5 minute
• 11 add bok choy and 4 c reserved cooking liquid to pan.
• 12 cover and cook 5 min or til bok choy is tender.
• 13 cook noodles according to pkg directions. drain.
• 14 divide noodles evenly among 8 bowls.
• 15 shred meat with 2 forks; arrange 3 oz meat over each serving.
• 16 top each serving with 2 t veggies and 1/2 c broth.
• 17 place 1 bok choy half on each serving.
• 18 sprinkle each serving with 1 1/2 t green onions.