This recipes has seven PointsPlus value per serving without the noodles.

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Name: Asian Ginger Beef
Prep time: 20 min
Cook time: 6 h 40 min
Total time: 7 h
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoons Peanut oil; 1 1/2 Pounds boneless beef chuck roast cut into 1 inch pieces; 3 Green onions cut into 1/2 inch slices; 6 cloves Garlic; 1 cup chicken broth; 1/2 cup water; 1/4 cup soy sauce; 2 teaspoons ground ginger; 1 teaspoon Asian Chili paste; 9 oz fresh udon noodles or vermicell, cooked and drained; 3 cups bok choy trimmed, washed, cut into 1-inch pieces; 1/2 cup Fresh Cilantro minced

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INGREDIENTS

2 tablespoons Peanut oil
1 1/2 Pounds boneless beef chuck roast ; cut into 1 inch pieces
3 Green onions ; cut into 1/2 inch slices
6 cloves Garlic
1 cup chicken broth
1/2 cup water
1/4 cup soy sauce
2 teaspoons ground ginger
1 teaspoon Asian Chili paste
9 oz fresh udon noodles ; or vermicell, cooked and drained
3 cups bok choy ; trimmed, washed, cut into 1-inch pieces
1/2 cup Fresh Cilantro ; minced

Servings

INSTRUCTIONS

1. Heat oil in a large skillet over medium-high heat until hot. Sear Beef on all sides in batches to prevent crowding, turning each piece as it browns. Sear last batch of beef with onions and garlic

2. Transfer to Crock Pot. Add broth, water, soy sauce, ginger and chili past. Stir well to combine. Cover. Cook on LOW 7 to 8 hours or HIGH 3 to 4 hours, or until beef is very tender.

3. Just before serving, turn crock pot to HIGH. Add noodles and stir well. Add bok choy and stir again. Heat on high until bok choy is tender and crisp, about 15 minutes.

4. Garnish beef with cilantro and serve hot.

NOTES

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Asian Ginger Beef

2 tablespoons Peanut oil
1 1/2 Pounds boneless beef chuck roast cut into 1 inch pieces
3 Green onions cut into 1/2 inch slices
6 cloves Garlic
1 cup chicken broth
1/2 cup water
1/4 cup soy sauce
2 teaspoons ground ginger
1 teaspoon Asian Chili paste
9 oz fresh udon noodles or vermicell, cooked and drained
3 cups bok choy trimmed, washed, cut into 1-inch pieces
1/2 cup Fresh Cilantro minced

1.  Heat oil in a large skillet over medium-high heat until hot.  Sear Beef on all sides in batches to prevent crowding, turning each piece as it browns.  Sear last batch of beef with onions and garlic

2.  Transfer to Crock Pot.  Add broth, water, soy sauce, ginger and chili past.  Stir well to combine.  Cover.  Cook on LOW 7 to 8 hours or HIGH 3 to 4 hours, or until beef is very tender.

3.  Just before serving, turn crock pot to HIGH.  Add noodles and stir well.  Add bok choy and stir again.  Heat on high until bok choy is tender and crisp, about 15 minutes.

4.  Garnish beef with cilantro and serve hot.

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Nutrition

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Serving Size: 1 Serving (602g)
Recipe Makes: 6 Servings

Calories: 973
Calories from Fat: 523 (54%)

Amt Per Serving		% DV

	Total Fat 58.1g	78 %
	Saturated Fat 18.5g	93 %
	Monounsaturated Fat 24.5g
	Polyunsanturated Fat 9g
Cholesterol 233.8mg		72 %
Sodium 693mg		24 %
Potassium 1641.5mg		43 %
Total Carbohydrate 43.7g		13 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 40.5g
Protein 67.8g		97 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 973

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