Quick-Braised Five-Spice Sirloin ans Shiitake Stew

Categories: Stew

Ingredients

• 1 1/2 tsp. Chinese five-spice powder, or to
• taste
• Kosher salt
• 1 1/2 Lb. boneless sirloin steak, trimmed and
• cut into strips 1 1/2 inch wide by 1/4 inch
• thick
• 2 Tbsp. vegetable or peanut oil, divided use
• 1 bunch green onions, cut crosswise into thin
• slices
• 10 oz. shiitake mushrooms, stemmed and
• cut into 1/4-inch slices
• 1/3 cup Chinese rice wine, sake or dry white
• wine
• 1/2 cup beef broth
• 1/2 cup fresh orange juice, divided use
• 12 oz. baby Bok Choy, trimmed and cut
• crosswise into 1/4 to 1/2 inch strips
• 2 tsp. sugar
• 2 tsp. low-sodium soy sauce
• 2 tsp. cornstarch

Directions

1. Combine the Chinese five-spice powder and salt to taste in a small bowl, then rub all over the steak.
2. Heat 1 Tablespoon of the oil in a large, shallow braising pan or sauté pan over medium-high heat. Once the oil shimmers, and half of the beef strips and stir-fry for 3 to 4 minutes or until the meat loses its raw look; it might not be cooked through. Transfer to a plate. Add the remaining beef to the pan and repeat, adding the second batch to the plate.
3. Add the remaining tablespoon of oil to the pan; heat for 1 minute, then add the green onion, mushrooms and a pinch of salt; cook stirring, until the mushrooms soften, 4 to 5 minutes. Stir in the rice wine and cook for 1 minute, then add the broth, half of the orange juice, all of the beef and any accumulated juices, the Bok Choy, sugar and soy sauce, stirring to incorporate. Once the liquid comes to a boil, cover and immediately reduce the heat to medium or medium-low so the liquid just barely bubbles at the edges. Cook until the Bok Choy is tender, stirring a couple of times, for about 12 minutes.
4. Whisk the remaining orange juice with the cornstarch in a small bowl, until smooth.
5. Uncover the pan; increase the heat to medium-high, bringing the liquid back to a boil. Pour in the orange juice mixture and immediately stir to combine. The liquid should thicken in a minute or two. Taste and adjust the seasoning as needed.
6. Serve warm.

Email to a friend | Print this recipe | Back