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

1. 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.

2. 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.

3. Cook noodles as directed; drain and rinse with cold water. Drain well.

4. 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.

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