And Vegetables

Serve it over plain Chinese noodles or all by itself with some crusty French bread—it’s delicious either way. If you don’t want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.

Ingredients

• 4 teaspoons vegetable oil, divided
• 1 ½ pounds beef stew meat
• ½ cup chopped green onions
• 2 tablespoons minced ginger
• 1 teaspoon aniseed, crushed
• 4 garlic cloves, minced
• 4 cups beef broth
• ¾ cups water
• ¼ cup low-sodium soy sauce
• 1 tablespoon brown sugar
• 3 tablespoons dry sherry
• 2 to 3 teaspoons chile paste with garlic
• 2 (3-inch) cinnamon sticks
• 2 cups (1-inch) cubed peeled turnips (12 oz)
• 1 ½ cups baby carrots
• 1 tablespoon water
• 2 teaspoons cornstarch
• 8 (8 oz) cups fresh spinach

Directions

1. Cut meat into 1-inch pieces.
2. Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides.
3. Remove from pan.
4. Repeat the procedure with remaining oil and beef.
5. Add onions, ginger, aniseed, and garlic to pan; sauté 30 seconds.
6. Stir in broth, scraping pan to loosen browned bits.
7. Return beef to pan.
8. Add ¾ cups water and next 5 ingredients (¾ cups water through cinnamon sticks), and bring to a boil.
9. Cover, reduce heat, and simmer 1 hour.
10. Add the turnips and carrots; simmer for 45 minutes or until tender.
11. Combine 1 tablespoon water and cornstarch; add to beef mixture.
12. Bring to a boil; cook for 1 minute, stirring frequently.
13. Add spinach; cover and cook for 3 minutes or until wilted.
14. Discard the cinnamon sticks.

Notes

Nutritional information:

Calories 359 Caloriesfromfat 30% Fat 11.9g Satfat 3.4g Monofat 5.5g Polyfat 1.5g Protein 26.4g Carbohydrate 35.8g Fiber 4.5g Cholesterol 71mg Iron 4.8mg Sodium 536mg Calcium 88mg