This is called a “stew-fry” because both cooking techniques are employed. There’s a little bit of stir-frying, and the flavor profile is decidedly Asian, but enough liquid is added in the form of low-fat chicken broth that not a lot of oil is required, keeping things nice and light.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat a Dutch oven over high heat, and when the pot is hot, add the sesame oil. Add the ginger and scallions and cook until they are fragrant, about 1 minute.
Step 2
Add the chicken broth and soy sauce, and bring the liquid to a boil. Add the shiitake mushrooms and bok choy, cover, and bring to a boil. Then reduce the heat to medium and simmer until the vegetables are tender, about 5 minutes.
Step 3
Stir in the rice vinegar and ketchup, and season with salt and pepper if desired.
Step 4
Remove the pot from the heat. Stir the sliced beef into the stew, allowing it to cook in the the residual heat of the liquid. Serve immediately.
healthy tips
Step 5
For deep, rich flavor, use low-fat, low-sodium chicken broth where water is called for in savory recipes. It’s great for cooking everything from beans to grains.
nutrition information
Step 6
Fat: 13g (before), 7.6g (after)
Step 7
Calories: 331 (before), 194 (after)
Step 8
Protein: 21g
Step 9
Carbohydrates: 12g
Step 10
Cholesterol: 38mg
Step 11
Fiber: 2g
Step 12
Sodium: 1,303mg
