Toad Hall Gardens

Fine, organic produce from Bloomington, Indiana

Cinnamon & Ginger Beef Bowl

This delicious broth can stand up to any veggies you'd like to include. We love using baby bok choy or Li Ren choy for the cuteness factor! If you're using "real" rice wine with no added sugar, you need to add a little bit to balance out the flavors. If you're using grocery story Mirin with sweetner already added, you can leave the extra sugar out of the broth.

Serves: 8 • Prep Time: 30 min • Cook Time: 2 hrs

Asian-style soup in white bowl

Broth

  • 4 cups Water
  • 1 1/2 cups Mirin (rice wine)
  • 3/4 cup Soy sauce
  • 1/4 cup Sugar
  • 1 bunch Scallions, cut into 1/4-inch pieces
  • 6 Garlic cloves, minced
  • 2 Cinnamon sticks
  • 1 2-inch piece of Fresh ginger, peeled and thinly sliced

Ingredients

  • 2 pounds Beef stew meat, cut in 1-inch cubes
  • 1 Tablespoon Manteca (bacon fat) or Vegetable oil
  • 4 Carrots, cut into matchsticks
  • 1 8-ounce can Water chestnuts, drained
  • 3 heads Baby bok choy, torn into chunks
  • 2 cups Snow Peas or Sugar Snap Peas, halved
  • 8 ounces Rice noodles, uncooked

Instructions

  1. Mix broth and it set aside.
  2. Heat manteca or oil in dutch oven on medium-high. Fry beef until just browned. Add broth and bring to a boil. Cover and simmer for 1 1/2 hours or until beef is tender.
  3. Discard ginger slices and cinnamon sticks.
  4. Add carrots and water chestnuts. Simmer, covered, for 15 minutes. Add remaining ingredients , bring to soft boil and cook until noodles are just done.