Ingredients with Measurements:
- 1 lb beef chuck, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp five-spice powder
- 1 tsp red pepper flakes
- 4 cups beef broth
- 2 cups chopped bok choy
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced bamboo shoots
- 1 cup sliced water chestnuts
- 1 cup cooked rice noodles
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Chopping board and knife
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes.
5. In a mixing bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, five-spice powder, and red pepper flakes.
6. Add the sauce to the pot and stir to combine.
7. Add the beef broth and bring to a boil.
8. Reduce the heat to low and add the beef back to the pot.
9. Add the bok choy, shiitake mushrooms, carrots, celery, bamboo shoots, and water chestnuts to the pot.
10. Cover and simmer for 30 minutes or until the vegetables are tender.
11. Add the cooked rice noodles to the pot and stir to combine.
12. Season with salt and pepper to taste.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the beef, low heat for simmering the stew
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 32g
Protein: 28g
Sodium: 1200mg
Fiber: 6g
Sugar: 10g
Substitutions for ingredients:
- Beef chuck can be substituted with pork shoulder or chicken thighs.
- Bok choy can be substituted with spinach or kale.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Rice noodles can be substituted with egg noodles or udon noodles.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a can of diced tomatoes for a more tomato-based stew.
- Use different vegetables such as bell peppers, zucchini, or snow peas.
Tips and tricks:
- Cut the beef into bite-sized pieces to ensure even cooking.
- Use a slotted spoon to remove the beef from the pot to prevent overcrowding and ensure proper browning.
- Add the vegetables in order of cooking time, starting with the ones that take the longest to cook.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Refrigerate the stew in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions, cilantro, or sesame seeds.
Pairings:
Serve the stew with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables, stir-fried noodles, or a side salad.
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
- If the beef is tough, simmer the stew for a longer time until the beef is tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store the stew in the refrigerator within 2 hours of cooking to prevent bacterial growth.
- Reheat the stew to an internal temperature of 165°F before serving.
Food history:
The origin of the name "Chinese Sonofabitch Stew" is unclear, but it is believed to have been coined by American soldiers stationed in China during World War II. The stew itself is a fusion of Chinese and American flavors, with ingredients such as soy sauce, hoisin sauce, and five-spice powder combined with beef and vegetables.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve the stew as a main course for a comforting and satisfying meal.
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