Orange Teriyaki Beef Stew

Name: Orange Teriyaki Beef Stew
Ingredients: 2 lbs boneless beef chuck roast, cut into 1 inch cubes; 1 tablespoon Chinese five spice powder; 1/2 teaspoon salt; 1 tablespoon canola oil; 4 ounces mushrooms, stemmed and sliced; 12 ounces bok choy, sliced crosswise, white and green portions separated; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1/2 teaspoon crushed red pepper flakes; 2 cups reduced-sodium beef broth; 1 cup orange juice; 1/2 cup teriyaki sauce; 2 navel oranges, peeled and sliced

13 ingredients

2 steps

Ingredients

2 lbs boneless beef chuck roast, cut into 1 inch cubes
1 tablespoon Chinese five spice powder
1/2 teaspoon salt
1 tablespoon canola oil
4 ounces mushrooms, stemmed and sliced
12 ounces bok choy, sliced crosswise, white and green portions separated
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes
2 cups reduced-sodium beef broth
1 cup orange juice
1/2 cup teriyaki sauce
2 navel oranges, peeled and sliced

Directions

1

Toss beef with five-spice powder and salt. Heat oil in a 4-quart dutch oven over medium high heat. Add beef in batches and sear until browned all over, 5 to 8 minutes. Remove to a plate.
2

Add mushrooms and white bok choy stems (reserve green leaves) and cook 2 minutes. Stir in garlic, ginger and crushed red pepper and cook 1 minute. Add broth, orange juice and teriyaki sauce; bring to a boil, scraping pan bottom. Return beef to pan, cover and simmer over low heat 45-60 minutes or until beef is tender. Add bok choy leaves the last 5 minutes of cooking. Garnish with oranges and serve.