Savory Chinese Pot Roast with Noodles and Vegetables
This aromatic and hearty Chinese-style pot roast is cooked to perfection, allowing the flavors of the beef and spices to meld beautifully. With tender sirloin tip roast simmered in a rich broth infused with ginger, five-spice powder, and a hint of dry sherry, this dish captures the essence of Chinese comfort food. Fresh shiitake mushrooms, vibrant carrots, and baby bok choy add a nutritious crunch and color, while chewy Chinese egg noodles create a satisfying base. Perfect for gatherings, this dish not only warms the heart but also delights the taste buds. Serve this delightful meal to family and friends and enjoy a culinary journey right at your own table!
8
Servings
475
Calories
16
Ingredients
Ingredients
peanut oil
4 teaspoons (divided)
sirloin tip roast
2 1/2 lbs (trimmed)
Chinese five spice powder
1 teaspoon
kosher salt
1/4 teaspoon
low sodium beef broth
5 cups
dry sherry
1/2 cup
fresh ginger
1/4 cup (peeled and thinly sliced)
low sodium soy sauce
3 tablespoons
crushed red pepper flakes
1/4 teaspoon
garlic cloves
4 (crushed)
star anise
3
shiitake mushroom caps
2 cups (sliced)
carrots
2 cups (julienne cut, about 2 large)
baby bok choy
4 cups (halved lengthwise, about 1 3/4 lbs)
Chinese egg noodles
12 ounces (fresh, uncooked)
green onion
1/4 cup (sliced)
Instructions
1
In a large Dutch oven, heat 2 teaspoons of peanut oil over medium-high heat until shimmering.
2
Evenly sprinkle the sirloin tip roast with the Chinese five-spice powder and kosher salt.
3
Sear the roast in the hot oil for about 5 minutes, turning occasionally until browned on all sides.
4
Pour in the low sodium beef broth, dry sherry, sliced ginger, soy sauce, crushed red pepper flakes, crushed garlic cloves, and star anise into the pan. Bring the mixture to a simmer.
5
Cover the pot, reduce the heat, and allow it to simmer for 3 1/2 hours, or until the meat is fork-tender.
6
Once cooked, remove the roast from the pot, cover it to keep warm, and set aside.
7
Strain the cooking liquid through a sieve into a bowl, discarding the solids to retain a clear broth.
8
In the same Dutch oven, heat the remaining 2 teaspoons of peanut oil over medium-high heat.
9
Add the sliced shiitake mushrooms and julienned carrots to the pot, sautéing for about 5 minutes until slightly softened.
10
Stir in the halved baby bok choy and pour in 4 cups of the reserved cooking liquid. Cover and cook for 5 minutes, or until the bok choy is tender.
11
Meanwhile, prepare the Chinese egg noodles according to package directions. Drain and set aside.
12
To serve, divide the cooked noodles evenly among 8 bowls. Shred the roast using two forks and arrange 3 ounces of shredded meat over each serving.
13
Top each bowl with 2 tablespoons of the sautéed vegetables and pour in 1/2 cup of the broth.
14
Place 1 bok choy half on top of each serving for a delightful presentation and garnish each bowl with 1 1/2 teaspoons of sliced green onions.
Nutrition Information
20
Fat
43.75
Carbs
33.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chinese Pot Roast with Noodles and Vegetables?
It is a hearty Chinese-style dish featuring tender sirloin tip roast simmered in a broth of ginger, five-spice powder, and dry sherry, served with Chinese egg noodles and fresh vegetables.
How many calories are in one serving of this pot roast?
There are 475 calories per serving.
How long does the beef need to simmer?
The roast should simmer for 3 1/2 hours until it is fork-tender.
What type of beef is recommended for this recipe?
The recipe calls for 2 1/2 pounds of trimmed sirloin tip roast.
What type of noodles should I use?
Use 12 ounces of fresh, uncooked Chinese egg noodles.
How many servings does this recipe provide?
This recipe makes 8 servings.
What kind of oil is used for searing and sautéing?
Peanut oil is used, specifically 4 teaspoons divided between steps.
What vegetables are included in the dish?
The recipe includes shiitake mushroom caps, julienned carrots, and baby bok choy.
How much protein is in each serving?
Each serving contains 33.75 grams of protein.
What are the primary spices used for the roast?
The roast is flavored with Chinese five-spice powder, kosher salt, star anise, and crushed red pepper flakes.
How do I prepare the baby bok choy?
The baby bok choy should be halved lengthwise before cooking.
Is there a specific way to prepare the ginger?
Yes, you should peel and thinly slice 1/4 cup of fresh ginger.
What liquid is used for the simmering broth?
The broth consists of low sodium beef broth, dry sherry, and low sodium soy sauce.
How much fat is in this dish?
There are 20 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 43.75 grams of carbohydrates.
How should the garlic be prepared?
The recipe requires 4 garlic cloves that have been crushed.
What is the recommended garnish?
Garnish each bowl with 1 1/2 teaspoons of sliced green onions.
How do I handle the cooking liquid after simmering the meat?
Strain the liquid through a sieve into a bowl and discard the solids to retain a clear broth.
What is the purpose of the star anise in this recipe?
Star anise is added to the simmering liquid to provide a traditional Chinese aromatic flavor.
How much meat should be placed in each serving bowl?
Arrange 3 ounces of shredded meat over each serving of noodles.
How long should the mushrooms and carrots be sautéed?
Sauté them for about 5 minutes until they are slightly softened.
What cooking vessel is best for this recipe?
A large Dutch oven is recommended for both searing and simmering.
Can I use regular soy sauce?
The recipe specifically calls for low sodium soy sauce to control the salt content.
How many star anise are needed?
You will need 3 star anise.
Does the recipe use fresh or dried mushrooms?
It uses 2 cups of sliced fresh shiitake mushroom caps.
How is the meat finished after cooking?
The roast is removed from the pot and shredded using two forks.
How do I cook the bok choy?
Cook the halved bok choy in 4 cups of the reserved cooking liquid for about 5 minutes until tender.
Is this dish considered spicy?
It has a mild heat due to the inclusion of 1/4 teaspoon of crushed red pepper flakes.
How much beef broth is required?
You will need 5 cups of low sodium beef broth.
How many carrots are used?
The recipe uses 2 cups of julienned carrots, which is approximately 2 large carrots.