Orange Teriyaki Beef Stew

By Hollister1121

The result is a simmering pot of citrusy stew that's both comforting and light.

Ingredients

• 2 lb. beef chuck stew meet, cut into 1-inch pieces
• 1 Tbsp Chinese five-spice powder
• 1 Tbsp canola oil
• 12 oz. bok choy, sliced crosswise, stems and leaves separated
• 3 cloves of garlic, minced
• 1 Tbsp grated ginger
• 1/2 tsp crushed red pepper
• 2 cups lower-sodium beef broth
• 1 cup orange juice
• 1/2 cup reduced-sodium teriyaki sauce

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. Toss beef with Chinese five-spice and salt.
2. Heat canola oil in a 4-6 qt. Dutch oven over medium-high heat.
3. Add beef; brown in batches. Remove; set aside.
4. Add bok choy (reserve green leaves), garlic, ginger, and red pepper; cook 2 minutes.
5. Add broth, orange juice, and teriyaki sauce; bring to boil, scraping pot bottom.
6. Return beef to pot. Cover; simmer 45 minutes or until beef is tender.
7. Add bok choy leaves the last 5 minutes of cooking.
8. Top with peeled orange slices.

Each serving: 314 calories, 19g fat, 11g carb 25g protein