Chinese five spice beef soup with bok choy is a flavor packed and hearty soup. Carrots, sweet potato, bok choy and red cabbage make this soup healthy and filling!
ingredient
- 4 cloves garlic, large pieces, minced
- 1 tablespoon ginger, minced fresh
- 1 ½ pounds beef rib-eye steak, or boneless short rib
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 teaspoons five spice powder
- 3 cups beef stock, or broth
- 2 tablespoons soy sauce
- 12 ounces sweet potato, large size, orange flesh
- 1 pound baby bok choy
- 2 carrots, peeled, ¼-inch sliced on a bias
- 1 cup red cabbage, thinly sliced, about ¼-inch thick slices
- 2 green onions, thinly sliced on a bias
Directions
- Trim fat from the beef and cut across the grain into ¼-inch thick slices, about 2-inches long, and 1-inch wide, discarding excess fat. Sprinkle meat with half of the minced garlic and ginger, salt and pepper, stir to combine.
- Heat oil in a large pot over high heat. Brown half the beef lightly, occasionally stirring, 3 to 4 minutes until just cooked. It's okay if the meat is still a little pink. With a slotted spoon, transfer meat to a bowl. Repeat with remaining beef. Cover cooked meat with plastic wrap and set aside.
- Reduce heat to medium. Add remaining minced garlic and ginger to the pot and cook until softened, about 30 seconds. Stir in five spice powder, beef stock, and soy sauce.
- Peel sweet potato, halve lengthwise, and then cut into ⅓-inch thick slices and add to the pot. Add peeled and chopped carrots to the pot. Cover and bring to a boil over high heat, and then reduce heat and simmer 5 minutes.
- Meanwhile, trim ¾-inch off the ends of the bok choy, separate leaves, and cut the larger outside leaves down the center to make two smaller pieces. Rinse and wash well.
- Stir bok choy and sliced red cabbage into the stew and simmer just until bok choy is wilted, about 2 minutes. Stir in beef and cook until hot, 1 to 2 minutes.
- Ladle soup into bowls and garnish with sliced green onions.
Related Recipes
