Page 19 - One-Dish Meals

Chinese-Spiced Beef Stew

Our new beef stew with broccoli and snow peas has a thin yet flavorful
sauce accented with ginger and star anise. Try it over linguine or Chinese
egg noodles.
P R E P 30 minutes C O O K 2 hours to 2 hours M A K E S 8 main-dish servings

2 pounds boneless beef chuck, cut 2 whole star anise
1
into 1 ⁄2-inch pieces
4 strips (3" by 1" each) orange peel
2 tablespoons vegetable oil
3 cups water
1 ⁄3 cup dry sherry
1
1 bunch broccoli (1 ⁄2 pounds), cut
1
2 tablespoons sugar into 1 ⁄2" by 1" pieces
3 tablespoons soy sauce 4 ounces snow peas, trimmed
1 piece fresh ginger (3" by 1"), peeled 1 bunch green onions, cut into
and thinly sliced 2-inch pieces
2 garlic cloves, peeled

1. Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 table-
spoon vegetable oil over medium-high heat until hot. Add half of beef and
cook until browned on all sides. Transfer beef to plate. Repeat with
remaining oil and beef.

2. Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic,
star anise, orange peel, and water; heat to boiling over high heat. Reduce
1
heat to low; cover and simmer 1 to 1 ⁄2 hours, until the meat is fork-tender.
3. With slotted spoon, transfer meat to serving bowl and keep warm. Dis-
card star anise. Increase heat to high and boil liquid 15 minutes or until
reduced to about 2 cups. Skim off fat from surface.
4. Meanwhile, in a 4-quart saucepan, heat 1 inch water to boiling over high
heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add
snow peas and green onions and cook, covered, about 3 minutes longer
or until all vegetables are tender-crisp. Drain vegetables and add to beef
mixture. Pour reduced broth on top.

E A C H S E R V I N G About 370 calories | 27 g protein | 12 g carbohydrate |
24 g total fat (8 g saturated) | 85 mg cholesterol | 460 mg sodium.

Soups & Stews 19