Categories: Asian
Ingredients
- 2 tbsp canola oil, divided
- 2 lb. boneless chuck roast, trimmed and cut into 1-inch pieces
- 1 1/2 cups chopped white onion
- 1/3 cup minced garlic
- 1 tbsp finely chopped peeled fresh ginger
- 3 plum tomatoes, chopped
- 1/4 cup sambal oelek
- 3 tbsp white miso
- 1 1/2 tsp ground coriander
- 1 1/2 tsp black pepper
- 8 cups beef stock
- 2 tbsp soy sauce
- 1 1/2 tbsp light brown sugar
- 8 oz. presliced mushrooms
- 8 oz. pkg. pad Thai brown rice noodles
- 4 baby bok choy, quartered lengthwise
- 1/2 cup sliced green onions
- 1/4 cup cilantro sprigs
Directions
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Heat 1 tsp oil in a Dutch oven over medium-high. Add half of beef; cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer cooked beef to a plate. Repeat procedure with 1 tsp oil and remaining beef.
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Heat remaining 4 tsp oil in Dutch oven over medium-high. Add onion, garlic, and ginger; cook, stirring often, until onion is almost tender, about 6 minutes. Stir in tomatoes, sambal oelek, miso, coriander, and pepper; cook, stirring constantly, 1 minute. Add stock, soy sauce, brown sugar and browned beef. Bring to a boil; partially cover, and reduce heat to medium-low to maintain a simmer. Cook until beef is almost tender, about 45 minutes. Add mushrooms; cover and cook until beef is tender, about 30 minutes.
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Cook noodles as directed; drain and rinse with cold water. Drain well.
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Add bok choy to soup; cover and cook until crisp-tender, about 4 minutes. Arrange about 1/2 cup noodles and 2 bok choy quarters in each of 8 bowls. Ladle about 1 1/2 cups soup into each bowl; sprinkle each serving with 1 tbsp green onions. Top with cilantro sprigs.